Roasts are common meals in the United States. Often cooked with potatoes, carrots and onions, beef chuck roast makes a satisfying and hearty meal. It’s often called Yankee Pot Roast, a variation of the French dish boeuf a la mode. This method of tenderizing tougher cuts of meat in broth or juices over low heat was introduced to New England by French immigrants. Other immigrants also brought roasted meat recipes, like German sauerbraten, which is a vinegar-marinated roast. Cooking roasts over low temperature over the course of hours produces tender, delicious meat.
Recipe Servings: 6
- Preheat oven to 275°F.
- Season chuck roast with generous amounts of salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium high heat.
- Add halved onions to pot, browning on both sides and then remove to plate.
- Add carrots to pot and toss until slightly browned, about 1-2 minutes. Remove carrots to plate with onions.
- Add more olive oil to the pot, if needed. Add meat and sear for one minute on all sides until brown all over. Remove roast to plate.
- With burner still on high, add beef broth and wine (if using) and deglaze bottom of pot, scraping with whisk.
- Place roast back in pot and add beef broth to cover meat halfway.
- Add carrots, onions, and fresh herbs.
- Put lid on and roast in oven, 3 hours for 3-pound roast or 4 hours for a 4–5 pound roast. Roast is ready when meat is fall-apart tender.
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