The term pot roast, meaning seared meat simmered with vegetables in a covered pot, first began appearing in American cookbooks in the mid-19th century. However, the method of braising—slow cooking in liquid—was in practice long before then. It is believed that American pot roast is a variation of the French dish beef à la mode influenced by German and Jewish immigrants. Pot roast, sometimes referred to as Yankee pot roast, likely got its start in New England as a way to slow-cook tough, inexpensive cuts of meat so that they would be flavorful and tender.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
4 hours 30 minutes
Total Time
4 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3–4 lbs beef pot roast
- 1 tsp garlic salt
- ½ tsp ground black pepper
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 bay leaves
- 1½ tsp fresh thyme, chopped
- 1 cup beer or red wine
Directions
- Rub the roast with salt and pepper.
- Heat oil on medium-high in a large Dutch oven with a fitted lid.
- Brown roast on all sides, about 15–20 minutes; remove.
- Pour off excess fat, except 2 tablespoons.
- Add onion, carrot, celery, bay leaves, and thyme; cook for 5 minutes.
- Stir in beer or wine. Bring to a gentle boil. Return roast.
- Cover and simmer for 3–4 hours, turning roast every 30 minutes, until roast is tender soft. The secret is to let it barely simmer, never letting it boil dry.
- Skim off fat.
- Serve pan juices with sliced roast.
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