Plus, learn how to adjust for a pressure cooker pot roast.
YourSunday dinnerroutine is about to get a big upgrade for cozy season.
These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast.
Choose one that is marbled throughout, which results in a tender, juicy pot roast.
Using a sharp knife, trim any excess fat from the meat.
Sprinkle the meat with salt and black pepper to taste.
In a 4- to 6-quartDutch oven, heat 2 tablespoons vegetable oil or olive oil over medium-high heat.
brown on all sides.
Big flavor starts with the browning of the meat.
Season generously with salt and pepper and cook until a nice brown crust forms on all sides.
This will flavor it even more as it simmers on the stove.
Test Kitchen Tip:Use a wooden spoon so you don’t damage the bottom of your Dutch oven.
A metal or hard plastic spatula could scratch and ruin the ceramic interior.
Bring liquid to boiling.
Reduce heat to simmering.
Cover the Dutch oven and simmer 1 hour.
Pot roast requires only a small amount of liquidthe recipe for a delicious braise.
It should come up the sides but not cover the meat.
Most pot roast recipes call for a base braising mixture of a liquid, liquid seasoning, and herbs.
Cut each into 1- to 2-inch cubes before adding to the Dutch oven.
Use tongs to lift the meat and nestle veggies into the cooking liquid.
Step 5: Continue Cooking the Roast on the Stove
Return liquid to boiling.
Reduce heat to simmering.
Cover the Dutch oven and simmer for about an hour or until the meat is tender.
Use a fork to check that the meat and vegetables are tender before removing them from the pot.
Place them on a serving platter and cover with foil to keep warm.
Measure the cooking juices and add enough water to the juices to equal about 112 cups.
Return the juices to the Dutch oven.
Stir together 12 cup cold water and 12 cup all-purpose flour.
Stir this mixture into the pan juices.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
If desired, season with ground black pepper.
Serve gravy with the stove top pot roast and the vegetables.
How to Cook a Pot Roast in the Oven
Preheat the oven to 325F.
Prepare as directed above, except in Step 3, bake the pot roast, covered, 1 hour.
Add the vegetables and potatoes as directed.
Cover and bake 45 to 60 minutes more or until the meat is tender.
Prepare the gravy in a saucepan as directed in Step 6.
It’s the perfect Sunday dinner to feel satisfied heading into the week.
