Mom’s Pot Roast
Braised meats such as brisket and chuck roast are popular centerpieces for a Rosh Hashanah meal. Savory and delicious, they feed a lot of mouths with relatively minimal effort. The favorite choice of chef and cookbook author Joshua Weissman is this version, which he adapted from his mother’s recipe. “My mom knew exactly what she was doing when she came up with this one," Weissman explains. "Love ya, Mom; thank you for this recipe!” To make a kosher-friendly version of this dish, simply omit the gravy, or swap the unsalted butter for the same amount of vegan butter and proceed as directed.
Ingredients:
- 4 lb. (2 kg) beef chuck roast
- Kosher salt and freshy ground pepper
- 2 Tbs. neutral-tasting oil, such as vegetable oil
- 1 large yellow onion, quartered
- 5 garlic cloves, sliced
- 4 cups (32 fl. oz.) beef stock
- 8 fresh thyme sprigs
- 5 medium carrots, cut into 1 1/2-inch (4-cm) pieces
For the gravy:- 6 Tbs. (3 oz./90 g) unsalted butter
- 1/2 cup (75 g) unbleached all-purpose flour
Directions:
Preheat an oven to 325°F (170°C).
Season the chuck roast generously with salt and pepper. Heat a 5- to 7-quart (5- to 7-l) Dutch oven over medium-high heat. Once hot, add the oil. Once the oil is extremely hot, add the roast and sear until the roast is nicely browned all over, 2 to 3 minutes on each side. Remove the roast and set aside on a plate.
Add the onion, garlic and salt and pepper to taste. Sauté over medium-high heat until the garlic is fragrant and the onion is just beginning to soften. Add the broth and, as soon as it comes to a boil, immediately reduce the heat to low. Once the broth is gently simmering, return the roast to the pot. Add the thyme sprigs around the roast.
Cover, transfer to the oven and braise for 1 1/2 hours. Add the carrots around the roast, cover and continue cooking until the meat is falling-apart tender, another 1 to 1 1/2 hours.
Transfer the roast and vegetables to a platter and cover with aluminum foil to keep warm. Discard the thyme stems. Reserve 3 1/2 cups (875 ml) of the braising liquid.
To make the gravy, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 45 seconds. Gradually whisk in the reserved braising liquid until the desired consistency is reached. (You may not use all of the reserved liquid.) Continue stirring until completely smooth and then remove from the heat. Enjoy the roast and vegetables with a generous ladleful of gravy per serving. Serves 5 to 6.
Adapted from An Unapologetic Cookbook by Joshua Weissman (DK, 2021)
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