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Pot Roast

Fork-tender beef, rich gravy

retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 6-8
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Ingredients

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Instructions

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  1. Season roast generously. Brown in oil on all sides, . Transfer out.
  2. Cook onion, carrots, celery until soft, . Add garlic, 30 seconds.
  3. Add wine, scrape up bits. Reduce by half.
  4. Add broth, tomatoes, bay leaves, thyme. Return roast.
  5. Cover, braise at 300°F until fork-tender, 3-3.5 hours.
  6. Slice against grain. Serve with strained sauce and vegetables.

Notes

  • Chuck has best fat marbling.
  • Low and slow is essential.
  • Let meat rest before slicing.

Adapted from America's Test Kitchen

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