Perfect Pot Roast

Ingredients for Perfect Pot Roast

• Meersalz und frisch gemahlener schwarzer Pfeffer

• 1/2 Teelöffel gemahlener Fenchel

• 1 (3-pound) chuck roast

• Extra natives Olivenöl

• 3 large carrots, peeled and cut into 2-inch-long chunks

• 230g cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice

• 3 Knoblauchzehen, zerdrückt

• 300ml hard cider (or apple cider if you prefer nonalcoholic)

• 850ml beef broth

• 6 frische Thymianzweige

• 1 fresh rosemary sprig

• 1 fresh or dried bay leaf

• 2 Esslöffel einfaches Mehl

• 2 Esslöffel Tomatenmark

Preheat the oven to 325ºF.

Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.

Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.

Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.

Deglaze the pot with 240ml the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 475ml the broth and bring it to a boil again.

Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.

Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.

Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).

Skim off any fat that has risen to the top.

Purée the braising liquid in a blender.

To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 60ml cider and the tomato paste and mix well.

Return the braising liquid to the pot along with the remaining 350ml beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.

Season the sauce with salt and pepper to taste. Remove the thyme sprigs.

To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.

In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or—for your Irish friends—Guinness. The booze gives the meat an extra dimension but won’t get the family hammered.

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