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Video:Tips for Making Pot Roast

with Gina Miller

Pot roast is a classic family favorite that's perfect for big dinners. Here are some tips for making a delicious pot roast every time.See Transcript

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Transcript:Tips for Making Pot Roast

Hi I'm Gina Miller for About.com Food, and I'm going to share some tips on how to make the best pot roast.

Ingredients for Making Pot Roast

The ingredients you will need are:
  • 3-4 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat)
  • 1 large yellow onion, chopped
  • 4 cloves of garlic, peeled and smashed
  • A sprig of thyme and rosemary, tied together with a piece of twine
  • 1 bay leaf
  • 1/2 cup of beef broth
  • 1 large (14-20 oz) can of purred tomatoes
  • 1 cup of red wine
  • 5 large carrots, peeled and cut lengthwise
  • 1 tablespoon of salt and pepper
  • 1/2 cup of canola oil
  • 1 cup of flour
Here are a couple tips: Before cooking, warm the roast for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F), and pat the meat with a paper towel to make sure the meat is dry.

Brown the Meat First When Making Pot Roast

OK, let's make the best pot roast. Liberally rub the beef with salt and pepper. Then dredge in flour and dust off the excess. Use a thick-bottomed covered pot, large enough to hold a roast and vegetables.

Heat 3 tablespoons of oil on medium high heat (hot enough to sear the meat). Move the meat to the stovetop pan and brown for several minutes on each side. When the roast is browned, remove it to a plate for a moment.

Braise the Beef When Making Pot Roast

Add one more tablespoon of oil to the cooking pan, along with the garlic and the chopped onion and cook for a minute or two. Then place the roast back in the pan on top of the onions. Now add the beef broth, tomato puree, the twine of thyme and rosemary, the bay leaf and the red wine. Then add more salt and pepper to taste. Bring to a boil.Then adjust the heat to the lowest heat possible to maintain a low simmer and cover.

After cooking 3-1/2 hours, add the carrots and cook for 35 more minutes. Add more beef broth if needed. Here's another tip: To keep the pot roast from getting too dry, make sure the pan you are using has a tight fitting lid and make sure you're cooking at the lowest possible heat to maintain the slow simmer. Try to avoid lifting the lid too often during the cooking process.

Tips for Serving Pot Roast

Continue to cook for 1 more hour on low and then turn off the heat and let the roast sit for another half hour with the lid on. And one final tip: When serving, transfer the roast to a cutting board and let it rest for another 15 to 20 minutes before slicing and then place on a serving platter with the vegetables. And those are tips for making the best pot roast ever.

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