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INGREDIENTS
3 pound beef chuck roast
2 teaspoons kosher salt
2 tablespoons olive oil
3 cloves garlic, chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
2½ cups beef stock, divided
into 2 cups and ½ cup
1 teaspoon freshly ground
black pepper
1 pound small potatoes (Yukon
gold or baby red, quartered)
1 pound carrots, peeled and
cut into 2-inch slices
4 stalks celery cut
into 2-inch slices
2 medium yellow
onions, quartered
BEFORE YOU START
Make sure to remove any racks above position 3 to allow for the height of the roasting pan/casserole dish.
MAKES RACK POSITION COOK TIME
6 SERVINGS POSITION 3 3 HOURS
POT ROAST
The key to starting a pot roast off the right way is a good sear. It’s important to sear all sides of the
roast. This can be done right in the stovetop safe roasting pan (if one is being used) or it can be seared
in a large skillet or sauté pan.
PREPARATION METHOD
1. Preheat the oven to 325°F on Roast Mode with a rack
set on position 3. 2. Season the roast on all sides with
kosher salt, place on a large plate or platter and allow
to rest on the counter for 30 minutes. 3. Add the olive oil
to a stovetop safe roasting pan and over high heat, sear
the roast until evenly browned, about 3 minutes per side.
4. Remove the roast from the pan onto a plate. 5. Turn
the heat down to medium and add 2 cups of beef stock
to the pan and deglaze, scraping up the bits stuck to the
bottom. A at edged wooden spoon works best. 6. Add
the herbs, garlic and freshly ground black pepper to the
pan and stir to combine. 7. Place the roast back into the
pan and roast in the oven, uncovered, for 1 hour.
8. After 1 hour, ip the roast over, cover the pan
with a lid or aluminum foil and roast for one additional
hour. 9. After the second hour, temporarily remove the
roast to a plate. 10. Add the vegetables and potatoes to
roasting pan. 11. Nestle the roast into vegetables.
12. Pour the remaining ½ cup of stock over roast.
13. Cover the pan with a lid or aluminum foil, return
the pan to the oven and roast for 45 minutes or until
the potatoes and carrots are easily pierced by a fork.
14. After the potatoes and vegetable are cooked
through, remove the roast from the oven and place
on a platter. 15. Allow to rest for 5 minutes before
carving. 16. Remove the vegetables with a slotted
spoon and place in a dish. 17. Serve with au jus
from the pan.
ROAST MODE
60
61
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