Basic Pot Roast Recipe

Looking for an easy Basic Pot Roast recipe? Learn how to make Basic Pot Roast using healthy ingredients.


Submitted by prettychikin

Makes 8 servings



from "How to Cook Everything" by Mark Bittman

Recipe Ingredients for Basic Pot Roast

1 clove garlic
4 lb. chuck roast
1/4 teaspoon bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups chopped onions
1 cup chopped carrot
1 celery stalk, chopped
1/2 cup red wine
1 cup vegetable broth

Recipe Directions for Basic Pot Roast

  1. Peel garlic and cut into tiny slivers; insert the slivers into several spots around the roast, poking holes with a thin-bladed knife. Crumble the bay leaf as finely as you can and mix it with the salt and pepper. Rub the meat all over with this mixture.

  2. Heat the oil over medium-high heat in a Dutch oven or other heavy pot that can later be covered; brown the roast on all sides, taking your time. Adjust the heat so the meat browns but the fat does not burn. Remove the meat to a platter and add the vegetables to the Dutch oven. Cook them over medium-high heat, stirring frequently, until softened and somewhat browned, about 10 minutes

  3. Add the red wine, and cook, scraping the bottom of the pot with a wooden spoon, until the wine has just about evaporated. Add about half the stock, return the roast to the pot, and turn the heat down to very low.

  4. Turn the meat every 15 minutes and cook until it is tender - a fork will pierce the meat without pushing too hard and the juices will run clear - about 1 1/2 to 2 1/2 hours, but possibly longer if your roast is higher than it is long. Add a little more stock if the roast appears to be drying out, an unlikely possibility. Do not overcook; when the meat is tender, it is done.

  5. Remove from the pot and keep it warm. Skim the fat from the surface of the remaining juice, Turn the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is thick and almost evaporated. Check for seasoning. Slice and serve it with the pan juices

Categories

Main Dish

Nutrition Facts
Serving Size 320.5g
Amount Per Serving
Calories
555
Calories from Fat
202
% Daily Value*
Total Fat
22.4g
34%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
229mg
76%
Sodium
406mg
17%
Potassium
791mg
23%
Total Carbohydrates
4.8g
2%
Dietary Fiber
1.0g
4%
Sugars
2.1g
Protein
76.0g
Vitamin A 46% Vitamin C 5%
Calcium 4% Iron 49%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • High in phosphorus
  • High in selenium
  • Very high in vitamin B12
  • Very high in zinc
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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