Stringy meat, Reinvented
|March 6, 2010||Posted by Maggie under Entertaining, Recipes, What's for Dinner|
Growing up, my husband and his siblings always referred to pot roast as “stringy meat.” It was a code word of sorts for meat they didn’t like. I hated pot roast as well. I think most kids do.
This recipe is the cure for stringy meat. Finally, you can enjoy the perfect pot roast.
Perfect Pot Roast
- 3 lb. beef chuck roast
- 1 Tbsp. smoked paprika
- 3 Tbsp. olive oil
- 2 onions, chopped
- 10 small to medium potatoes, cleaned and cut depending on size
- 5 cloves garlic
- 1 carrot, sliced
- 1 cup beef stock
- 8 oz. ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. dried oregano leaves
Preheat oven to 300°. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add potatoes, onions, carrot, and garlic. In the same skillet used to brown roast, add beef stock, ketchup, vinegar, Worcestershire sauce, sugar, and salt, scraping to loosen any brown bits; add pepper and oregano. Pour over the meat and vegetables and cover. Bake for 4 hours.
When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon.
Cook the meat juices and drippings left in the pan over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.
Slice the roast and spoon the gravy over it.