Basic Pot Roast
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 4pounds boneless beef rump or top round in one piece
- 2cups finely chopped onions
- 1cup finely chopped carrots
- 1cup finely chopped celery
- 3cloves garlic, minced
- 3½cups beef or veal stock
- Salt and freshly ground black pepper
- 1½teaspoons dried thyme
- 1bay leaf
- 2tablespoons tomato paste
Nutritional analysis per serving (8 servings)
442 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 53 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the stock.
- Step 3
Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole.
- Step 4
Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- Step 5
To serve at once, remove the meat from the casserole and set aside. Strain the cooking liquid and puree the vegetables in a food processor or a blender. Return the cooking liquid to the casserole and stir in the pureed vegetables and the tomato paste. Bring to a boil and cook for about five minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
- Step 6
Slice the meat and arrange on a platter. Spoon some of the hot sauce over the slices and pass the rest alongside.
- Step 7
Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day steps 5 through 7 of this recipe can be followed. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.
Private Notes
Comments
Question: Should this be cooked to the point of falling-apart tender or just tender enough to slice easily? I've never cooked a top round before (in the past, I've used a chuck eye roast for pot roast that I pull apart into tender chunks), so I don't know the degree of tenderness to aim for with a top round. I'm in the process of cooking this now, and my 4-lb. roast has been in the oven for about three hours. Help!
Added 1 cup red wine, reduced beef broth to 2.5 cups. After removing cooked beef, laid paper towels on top of pan juices to remove layer of fat. Then used immersion blender to puree veggies, added tomato paste and finally reduced gravy by simmering while beef rested. Delicious and easily made dish, well-received by whole family.
I made a mistake and stopped cooking the roast in the oven after 1 hour. I used a 2 lb. roast, so I halved the time. The meat was not tender, with the fat and gristle still evident. This is not meat to be cooked to a correct internal temperature, it is a roast, to be cooked into submission.
flour, salt and pepper roast 1 onion 1|2 celery carrots - about equal bulk - skinny ones from Mom's maybe red, poblano or jalapenos chop in mini processor more garlic half cup wine or vermouth, one and half cups stock
Massive roast at 5lbs and wagyu beef. Took a good 3 hours of braising. I definitely like the technique of pureeing the vegetables after. Super easy. Flavorful.
Just made this since we are waiting for a storm to arrive. I used a 3 lb bottom round roast. I followed recipe except that I used 3 1/2 cups of beef broth and 1 1/2 c of red wine. I used about 1 tsp of thyme and 1/2 tsp herbs de Provence. I cooked it in oven at 350 for 2 1/2 hrs. It was superb. The meat melted in our mouths. I added baby carrots the last 1/2 hr of cooking (in addition to the mirepoix that the recipe calls for). I served it over noodles.
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