The Final Pot Roast
One of the big complaints about my pot roast 1.0 is that because it includes things like raisins and olives, it isn’t really pot roast.What I've learned since then is that pot roast shouldn’t taste like meat...it should taste like pot roast. This one does and maybe better than most, if I don’t say so myself, especially with a range of doneness on the veggies and plenty of gelatin and additional Maillard flavors generated due to the overnight rest. Could you simply serve it right away instead of waiting for the next day? Certainly. And most of you will. But later, when you reheat the leftovers, you’ll notice how much better they are than on the first day and you’ll be sad.The pot has rightfully returned to the roast and tradition, backed by sound food science, has been restored. Best of all, I can finally put this entire nasty pot roast business behind me.This recipe first appeared on Season 2 of Good Eats: Reloaded.
- Time: 410 min
- Servings: 6
Source: Alton Brown
Ingredients
- pounds boneless chuck roast, cut into 3 to 4 pieces and any large pieces of fat
- teaspoons kosher salt, divided
- tablespoons ghee, divided
- ounces button mushrooms, washed and halved if large, divided
- ounces carrots, peeled and chopped into 1-inch chunks, divided
- bag frozen pearl onions, divided
- garlic, sliced
- teaspoons herbs de Provence
- teaspoon freshly ground black pepper
- low-sodium tomato juice
- red wine vinegar
- ounces baby red potatoes, cut into 1 1/2-inch pieces