Recipe: My Favorite Pot Roast


Recipe: My Favorite Pot Roast

Tyler Florence is one of my favorite chefs because he creates unfussy food that tastes delicious. I saw him teach some children how to make this pot roast on television and knew it’d be perfect for mine when they were ready to eat meat. So when they were, I cooked it and invited all of our friends over from our playgroup. We laughed in amazement as our babies ate it up! The combination of the tender beef, soft carrots, onions, and tomatoes is irresistible. It was the perfect first meal.

If you love your slow cooker, just brown the meat on the stove and put it in your slow cooker along with the other ingredients. It can cook all day on the low setting.

Ingredients

  • 4 lbs. beef chuck roast, trimmed of excess fat
  • kosher salt and freshly ground pepper
  • 2 tbsp. olive oil
  • 1 15-oz. can crushed tomatoes
  • 1 cup water
  • 2 red onions, halved
  • 2 cloves garlic, smashed
  • 6 carrots, peeled and sliced 1/2" thick
  • 2 celery stalks, sliced 1/2" thick
  • Assorted fresh herbs: I like a few sprigs of rosemary, thyme, flat leaf parsley, and a few bay leaves, but you can use whatever you like.

Preparation

One hour before cooking, take the meat out of the fridge, rinse it and pat it dry with paper towels.

When you’re ready to start cooking, season the meat on all sides with a fair amount of salt and pepper. In a large Dutch oven or heavy bottomed stockpot, heat the olive oil over moderately high heat. Brown the meat on all sides, about 3-4 minutes per side. Pour in the tomatoes and the water. Tuck the vegetables and herbs in around the meat. Cover the pot, bring to a simmer, then reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the pot roast from the pan, allowing it to cool for a few minutes. Slice the pot roast and arrange on a platter surrounded by the vegetables, keeping enough aside to puree or shred for your child. Serve with the juices from the pot.

If you’re serving the meat the next day, allow the meat to cool, then cover and refrigerate. The next day, scrape off any fat that has risen to the surface and discard it before reheating over low heat.

Recipe adapted by Amanda Haas from Tyler Florence’s version for the Food Network

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: JacobMetcalf via Flickr/Creative Commons

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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