Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Pot Roast Afterword


Home Cooking 1

Pot Roast Afterword

WC | Jul 15, 2005 09:53 PM

Thanks to all who responded to my original pot roast post. I made another attempt and finally achieved the desired result. Definitely the cut was the problem - using the chuck roast made all the difference in the world. It had a similar texture to short ribs (but easier cuz fewer edges to brown) or brisket. First I browned the roast on all sides, adding one large chopped onion when browning the last side. I added a bottle of red wine to the pan and then spread a bottle of Heinz chili sauce over the top of the meat. I brought the liquid up to a boil, then popped the whole thing in the oven at 300 for a bit less then three hours. Then I skimmed the fat and added a bunch of chopped carrots and fresh green beans and returned the whole thing to the oven for one more hour. The flavor and texture was just what I have been looking for, but next time I'll cut back on the wine (perhaps to a half a bottle) to reduce the amount of broth and intensify its flavor. The beans were mushy compared to the carrots, so next time I'd give the carrots a twenty minute head start.

Want to stay up to date with this post?

Recommended From Chowhound