How to Make Pot Roast

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Shelley shows how to make a pot roast using the classic technique of braising.

Pot Roast

Makes 6-8 servings
Active time: 40 minutes
Start to finish: 4 hours

1 3.5 pound boneless chuck or rump roast
all purpose white flour, for dredging
sea salt & freshly ground black pepper, to taste
3 tablespoons grapeseed oil
1 onion, sliced
2 teaspoons dried thyme
1 cup crushed canned tomatoes
2 tablespoons red wine vinegar
1 teaspoon Tabasco

1. Allow the roast to rest at room temperature for about 30 minutes.
2. Season both sides of the roast generously with salt and pepper and dredge through the flour shaking off any excess.
3. Heat a large wide (preferably cast iron) pot over medium heat and add the oil. Sear the roast on both sides until golden brown and caramelized, about 5 minutes on each side.
4. Add the onions, tomatoes, thyme, vinegar and Tabasco sauce to the pot.
5. Cover and cook in a 350 degree oven for 3.5 hours or until the meat is fork tender.
6. Taste the sauce for seasoning and add salt and/or pepper if necessary.
6. Slice the meat against the grain and serve with the sauce.

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• cooking
• cooking classes
• cooking school
• The Chopping Block
• chef
• Shelley Young
• braise
• pot roast. chuck
• roast
• tomatoes
• canned
• red wine
• vinegar
• meat
• onion
• Tabasco
• thyme
• dried
• flour
• dredge
• season
• salt
• pepper
• olive oil
• cast iron

[TheChoppingBlock1]

@SeanDaRyan That's correct. Just stick it in the oven and leave it! That's one of the reasons why this recipe is so easy to make.

[SeanDaRyan]

when its cooking do i just let it sit? i dont have to turn it or move it at all?