There’s an ongoing discussion in our house about the “appropriate” use of ketchup. Yes, I believe there is a time and place for red sugar on food–primarily with other junk, like hamburgers and fries.
There is no place for it amongst well-prepared roasts, including pot roast. I get it. Many of us grew up with less-than-delicious overcooked roasts (not me, of course!) So when I first served this and Matt immediately put ketchup on it, I freaked out. He doesn’t do that anymore, and neither will you!
Based on a recipe from Julia & Jacques Cooking At Home
Perfect Pot Roast
- 3-4lb chuck roast
- 1-2 tbsp Vegetable oil
- 2 onions, quartered
- 1 tomato
- 1 1/2c white wine
- 1/2 water
- 2 tsp dried or fresh thyme
- 2 bay leaves
- 4-6 large russet potatoes, peeled and quartered
- 1 lb baby carrots
- 1 package green peas
- 1-2 tsbp Cornstarch
Season the meat generously with salt and pepper. Heat vegetable in roast pan on stove top, sear meat on all sides (about 10 min). Add wine and water, bring to simmer. Surround meat with tomato and onion chunks. Add thyme and bay leaves. Cover and roast for 3-4 hours at 300 degrees.
Peel potatoes and quarter. Add potatoes and baby carrots to pan, season with salt and pepper, and return to oven covered for another 1- 1 1/2 hours.
Remove from oven and lift meat out to rest while thickening the sauce. The vegetables can either stay in the pan or also be removed. (Skipping the sauce thickening step is fine too!) Use 1 tbsp of cornstarch and mix in 1 tsbp of the pan sauce in a small bowl. Bring the pan back to a boil and mix in the thickener. Repeat this process until the sauce reaches desired consistency, adding butter if needed to finish the sauce (but generally it has enough fat in it already).
Add in peas, simmer for 3-5 min. Return meat to pan, if desired, carve into serving sizes.
And, please, no ketchup on the table!