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Chef Virginia Willis' Sunday Pot Roast
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Southern Recipe Restoration Project
Atlanta chef and recipe tester Virginia Willis shares her favorite pot roast recipe,.
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
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3 tablespoons canola oil
1 (4-pound) boneless rump roast
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 bay leaves
1 sprig rosemary
1 sprig thyme
4 cloves garlic, crushed
2 cups reduced-fat, low-sodium beef broth or homemade beef stock, more if needed
1 cup water
1 cup dry red wine
Coarse salt and freshly ground black pepper
2 pounds new potatoes, scrubbed
8 carrots, cut into 1 1/2-inch-thick pieces
Instructions:
Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the roast and sear on all sides, 8 to 10 minutes. (A good dark brown sear is important and equals flavor.) Remove the meat from the pot and set aside.
Reduce the heat to medium. Add the onion and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Add the broth, water and wine. Bring to a boil. Return the roast plus any accumulated juices to the Dutch oven. Season with salt and pepper. Cover with a tight-fitting lid.
Transfer to the oven and bake for 1 hour. Turn roast, add the potatoes, carrots and stock, if necessary, cover and bake an additional hour or until tender. Remove the pot from the oven. Transfer the roast to a warm platter. Tent loosely with foil to keep warm. Remove and discard bay leaves. Taste the sauce and adjust seasoning with salt and pepper. Spoon sauce and vegetables over roast and serve immediately.
Reduce the heat to medium. Add the onion and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Add the broth, water and wine. Bring to a boil. Return the roast plus any accumulated juices to the Dutch oven. Season with salt and pepper. Cover with a tight-fitting lid.
Transfer to the oven and bake for 1 hour. Turn roast, add the potatoes, carrots and stock, if necessary, cover and bake an additional hour or until tender. Remove the pot from the oven. Transfer the roast to a warm platter. Tent loosely with foil to keep warm. Remove and discard bay leaves. Taste the sauce and adjust seasoning with salt and pepper. Spoon sauce and vegetables over roast and serve immediately.
Notes:
It's all about choosing the cut of meat. This recipe calls for rump roast, and the name says it all. It comes from the rump of the animal. It is the most tender as well as the most flavorful cut from the round, which is the hindquarters of the steer from the ankles to the rump. The hindquarters are toughened by exercise so are more flavorful, but also need long, slow cooking.
Nutrition:
Per serving: 535 calories (percent of calories from fat, 29), 57 grams protein, 33 grams carbohydrates, 5 grams fiber, 17 grams fat (4 grams saturated), 132 milligrams cholesterol, 193 milligrams sodium.
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