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POT ROAST

cook:

2 h 30 min

Picture for POT ROAST

2,718,182 views  On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.

6 Servings

US

original

metric

INGREDIENTS

For the Classic American Pot Roast

For the Classic American Pot Roast

carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

small yellow onion, peeled and roughly chopped

1 small yellow onion, peeled and roughly chopped

ribs celery, washed and chopped

5 ribs celery, washed and chopped

eye round beef roast

1 eye round beef roast

Kosher salt

Kosher salt

Black pepper

Black pepper

tomato paste

1 tbsp tomato paste

garlic

3 cloves garlic

bay leaves

2 bay leaves

sprigs of rosemary

2 sprigs of rosemary

sprigs thyme

2 sprigs thyme

cartons beef broth, divided

2 cartons beef broth, divided

Dry red wine

Dry red wine

russet potatoes, peeled and quartered

4 russet potatoes, peeled and quartered

For the Fancy Ass Pot Roast

For the Fancy Ass Pot Roast

rib celery, chopped

1 rib celery, chopped

sprigs parsley, plus an additional 1/2 chopped parsley

2 cup sprigs parsley, plus an additional 1/2 chopped parsley

garlic

2 cloves garlic

sprigs thyme

2 sprigs thyme

bay leaves

3 bay leaves

small yellow onion, halved

1 small yellow onion, halved

cloves

2 whole cloves

leek, sliced (just the white part)

1 leek, sliced (just the white part)

whole peppercorns

½ tsp whole peppercorns

Kosher salt

Kosher salt

Black pepper

Black pepper

boneless short ribs

4 boneless short ribs

2 marrow bones, about  in length

4 ½ inches 2 marrow bones, about in length

Water or beef broth for braising

Water or beef broth for braising

cornichons, finely chopped

6 cornichons, finely chopped

finely minced chives

¼ cup finely minced chives

dijon mustard

2 tbsp dijon mustard

Dash of white wine vinegar

Dash of white wine vinegar

red potatoes, halved

1 lb red potatoes, halved

carrots, peeled, quartered, and cut into 4 segments

4 inch carrots, peeled, quartered, and cut into 4 segments

asparagus, halved

1 bunch asparagus, halved

Flaky sea salt

Flaky sea salt

DIRECTIONS

1.

For the Classic American Pot Roast

1.

Peel and chop medium carrots and onion along with ribs of celery. Place in a bowl and set aside.

carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

5 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

small yellow onion, peeled and roughly chopped

1 small yellow onion, peeled and roughly chopped

ribs celery, washed and chopped

5 ribs celery, washed and chopped

2.

Next take your eye round roast and season the exterior heavily with kosher salt and freshly ground pepper. Let sit for an hour.

eye round beef roast

1 eye round beef roast

Kosher salt

Kosher salt

Black pepper

Black pepper

3.

In a large pot, add your roast along with some vegetable oil and cook over medium high heat. Sear all sides of the roast. Once all sides are brown, remove and set aside.

4.

Add your bowl of chopped vegetables to the pot and cook for 2-3 minutes or until soft (scraping up the fond) and then add tomato paste. Stir to combine.

tomato paste

1 tbsp tomato paste

5.

Add cloves of garlic along with bay leaves and a couple sprigs each of rosemary and thyme. Mix to combine and season minimally with salt and pepper.

garlic

3 cloves garlic

bay leaves

2 bay leaves

sprigs of rosemary

2 sprigs of rosemary

sprigs thyme

2 sprigs thyme

Kosher salt

Kosher salt

Black pepper

Black pepper

6.

Add beef broth and stir. Put the roast back into the pot. Fill the pot with red wine and beef broth - adding enough to come up about ⅔ of the way up the roast. Partially cover with lid and place in a 325°F oven for 2-3 hours.

cartons beef broth, divided

1 cartons beef broth, divided

Dry red wine

Dry red wine

7.

Peel and quarter russet potatoes. Peel and cut carrots into 1-inch pieces.

carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

4 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

russet potatoes, peeled and quartered

4 russet potatoes, peeled and quartered

8.

Remove roast pot from the oven, flip the roast and add your potatoes and carrots into the broth. Place back in the oven uncovered for 45-60 minutes. Remove roast at your desired texture and temperature.

9.

Remove from the oven, slice up the roast, serve and enjoy!

10.

For the Fancy-Ass Pot Roast

1.

Start by chopping your celery and leeks. Cut your onion in half. Add one clove to each half of the onion. In a large pot add your celery, onion, garlic cloves, bay leaves, sliced leek, and fresh thyme. Next add 4-5 inch marrow bones and your boneless short ribs on top of the aromatics.

rib celery, chopped

1 rib celery, chopped

leek, sliced (just the white part)

1 leek, sliced (just the white part)

small yellow onion, halved

1 small yellow onion, halved

cloves

2 whole cloves

garlic

2 cloves garlic

sprigs thyme

2 sprigs thyme

bay leaves

3 bay leaves

boneless short ribs

4 boneless short ribs

2 marrow bones, about  in length

4 ½ inches 2 marrow bones, about in length

2.

Next, fill the pot with either water or beef broth and fill it ⅔ of the way on the sides of the meat. Bring to a boil and skim off any scum that floats to the top. Then cover and place in a 325°F oven for 2 ½ to 3 hours, flipping the beef once halfway through. Remove the meat and marrow bones from the pot and then strain the broth through a fine mesh sieve. Add the broth back to the pot and bring to a low simmer.

Water or beef broth for braising

Water or beef broth for braising

3.

Remove the marrow from the bones and finely chop. In a bowl combine the marrow, chopped parsley, finely chopped cornichon pickles, finely chopped chives, dijon mustard, and a dash of white wine vinegar. Mix to combine and set aside.

sprigs parsley, plus an additional 1/2 chopped parsley

2 cup sprigs parsley, plus an additional 1/2 chopped parsley

cornichons, finely chopped

6 cornichons, finely chopped

finely minced chives

¼ cup finely minced chives

dijon mustard

2 tbsp dijon mustard

Dash of white wine vinegar

Dash of white wine vinegar

4.

Once the broth has cooked for about 20 minutes remove the fat from the top and add enough water to create 5 cups of liquid. Next add your halved red potatoes which you’re going to let simmer for 6 minutes before adding your carrots. 10 minutes later add asparagus and let everything steam for 3-4 minutes. Remove veggies from pot and add to a bowl. Add a few Tbsp of the sauce to the veggies and toss to combine.

Water or beef broth for braising

Water or beef broth for braising

red potatoes, halved

1 lb red potatoes, halved

carrots, peeled, quartered, and cut into 4 segments

4 inch carrots, peeled, quartered, and cut into 4 segments

asparagus, halved

1 bunch asparagus, halved

5.

In a small bowl add your veggies topped with some sliced short ribs. Add some broth to the bowl and top your short rib with your dijon sauce. Serve and enjoy!

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