Pot Roast with Carrots and Potatoes
Fork-tender braised beef chuck roast with carrots, potatoes and onions in a rich brown gravy.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Pot roast is the slow Sunday dinner of American home cooking: a beef chuck roast seared until deeply browned, then braised for hours with carrots, potatoes and onions until it falls apart at the touch of a fork. The braising liquid turns into a rich, savory gravy to spoon over everything on the plate.
The Thermomix® TM7™ makes the gravy base. It chops the onion, garlic and celery, sautés them with tomato paste and flour, then cooks them with beef broth until smooth. The stove sears the roast in a heavy pot and the oven does the long, gentle braise. All you do in between is add the vegetables halfway through.
Made in the Thermomix® TM7™
Pot Roast with Carrots and Potatoes
Makes: 6 servings
- Prep20 min
- Cook3 h 45 min
- Total4 h 15 min
- Serves6
Ingredients
Roast
Gravy base
Vegetables
Instructions
- Preheat the oven to 160°C (325°F). Pat the roast dry and season it all over with the salt and pepper.
- Heat the oil in a 5 to 6 L (5 to 6 qt) Dutch oven on the stove over medium-high heat. Sear the roast 4 to 5 minutes per side, until deep brown all over. Turn off the heat and leave the roast in the pot.
- Place the onion, garlic and celery in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the butter and sauté 5 min/120°C (250°F)/speed 1.
- Add the tomato paste and flour and sauté 2 min/120°C (250°F)/speed 1. Add the broth, Worcestershire sauce and salt and cook 5 min/100°C (212°F)/speed 2, until slightly thickened.
- Pour the gravy base over the roast, add the thyme sprigs and bay leaves, cover the pot and braise in the oven for 2 hours.
- Arrange the carrots, potatoes and onion wedges around the roast and spoon some of the liquid over them. Cover again and braise 1 to 1 1/2 hours more, until the beef pulls apart easily with a fork and the vegetables are tender.
- Remove the thyme stems and bay leaves and let the pot roast rest 10 minutes. Break the beef into large chunks, spoon the gravy over the meat and vegetables and garnish with fresh thyme.
Tips
- Use a well-marbled chuck roast. Leaner cuts, like round, stay dry and tough after a long braise.
- If the beef is still firm when you check it, it needs more time, not less: return it to the oven for 30 minutes and check again.
- Want a thicker gravy? Pour the cooking liquid into the mixing bowl and cook 8 min/100°C (212°F)/speed 2 with the simmering basket on the lid instead of the measuring cup.
- Pot roast is even better the next day. Refrigerate it in its gravy, lift off the fat and reheat it covered in the oven at 160°C (325°F) for 30 to 40 minutes.
