Pot Roast Is 10x More Flavorful When You Add A Bottle Of This Classic 1911 Sauce

While a classic pot roast is already built for deep flavors, there are plenty of ways to improve on the original (by skipping the carrots and potatoes and adding a head of cabbage, for instance). To transform a roast's naturally rich, savory flavor profile into something more tangy and sweet, consider adding a bottle of Heinz 57 Sauce into your pot as it cooks.

First introduced all the way back in 1911 as Heinz Beefsteak Sauce, 57 adds a tomato and vinegar element that's a perfect contrast to the unctuous richness of a pot roast. 57 Sauce isn't just ketchup in disguise; it includes an array of other flavor notes, from white and malt vinegar to turmeric, raisin juice, mustard flower, and even apple purée, all of which can add complexity to your roast.

For a three to four pound chuck roast, you'll want to start by lightly salting the meat, then giving it a nice sear in a Dutch oven until it develops that beautiful rich brown color. Pull the beef, cook your aromatics right in that gorgeous rendered fat from the roast, and deglaze with liquids of your choice, like beef stock or a splash of red wine. Then it's time for the Heinz 57 to shine. A 20-ounce bottle should suffice: whisk it into the deglazers and add enough stock to reach about a third of the way up your roast.

The key is to get the 57 Sauce in early so it penetrates the meat and works throughout the entire cook. When your braising liquid is ready, it's time for the star of the show to return to the pot, along with any herbs (like thyme or bay leaf) and other additions like potatoes or the aforementioned cabbage. You could also use the three seasoning packets that give pot roast an intense flavor – ranch, Italian, and dry brown gravy — though know that it may be gilding the lily in this case: use sparingly at your own discretion.

You'll want to cook until the roast hits that perfect, fork-tender texture, and until the entire chuck roast is at USDA's safe internal temp for beef, 145 degrees Fahrenheit. Cook gently and slowly until you can slide a fork into the center of the roast and pull it out with very little resistance, and a thermometer registers 145 at the deepest part of the meat.

Heinz has made some weird ketchup products over the years, but 57 Sauce actually plays well with a variety of other ingredients. Try browning some cremini mushrooms after the roast and then adding them with a splash of dry red wine (assuming you deglazed with beef stock), and you'll get mushroom-y richness balanced with a punch of acidity. For a peppery, steakhouse experience, try Worcestershire, some black pepper, and maybe even a tiny bit of liquid smoke. Or you could play to the opposite end of the spectrum and lean into 57 Sauce's tangy sweetness with some pearl onions, parsnips, and a few teaspoons of apple cider vinegar.