Servings: six to eight.
Make Ahead Tips
Pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room temperature, then cover and refrigerate for up to three days. To serve, gently reheat the roast in the pot until the juices are once again liquified. Transfer the meat and vegetables to a baking dish, moisten with some of the juices, cover, and heat in a 325°F oven until warmed through. While the meat and vegetables are warming, proceed with the recipe as directed to make a sauce from the juices.
Pot roast patties Using cold leftover pot roast that includes potatoes, separate the meat and vegetables as best you can from the gelatinous sauce. Chop up the meat and vegetables, and mix together in a bowl with a tablespoon or two of Dijon mustard (which adds flavor and also helps the mixture hold together). Shape into patties and sauté in oil or butter over medium to medium-high heat until crusty and browned on the outside and hot on the inside.
French dip sandwiches Slice baguettes into 5- or 6-inch lengths and then split them almost but not entirely in half lengthwise. (Or use crusty sub rolls.) Heat the leftovers until hot. Slice the meat and arrange in the baguettes. Serve the sandwiches with individual dishes of the sauce on the side for dipping. Hot mustard is a good condiment for these sandwiches, and you can serve the leftover vegetables as a side dish or save them for another meal.
Shepherd’s pie Warm the leftovers just enough to liquefy the sauce. Shred or chop the meat and combine with the vegetables. Add enough sauce to make the mixture taste nicely moist but not super juicy. Transfer the mixture to a casserole dish and cover with a 1-inch layer of mashed potatoes (flavored with Cheddar or horseradish, if you like). Drizzle the potatoes with a little olive oil and then bake in a 375°F oven until the potatoes are lightly browned on top, about 30 minutes.
If your pot doesn’t have a tight lid, cover the pot tightly with heavy-duty foil, crimping it well over the edges.Chuck roast comprises several different muscles, so you may want to pull apart the various pieces with your hands before carving, then slice each piece across its grain.
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Wow, was this good. Threw carrots in the last 45 min, along with (additional) quartered fennel and baby potatoes. I didn't bother straining the sauce, which was tasty and just perfect the way it was. This is seriously one of the best pot roasts I've ever made. Can't wait for leftovers!
This is delicious! Didn't have access to thick-cut pancetta, so used bacon. We don't care for pearl onions and I like carrot and onion chunks with my pot roast, so I used the rest of the bacon fat to brown carrot and onion pieces (baby potatoes would be good too) and added them the last hour of cooking. The sauce was amazing! This does take the full three hours of cooking.
Makes an ordinary dish into special fare. Took almost 3 hours, worth the effort.Next time I might use bacon or salt pork rather than pricey pancetta. Orange touch was great. I'll also use more pearl or cippolini onions to serve with.
This is a wonderful recipe to make for those fall and winter cold evenings. I made this for the first time and invited friends over and it came out just right. Very tasty and aromatic. It did take 3 hours for the meat to cook and become tender. I highly recommend this recipe.Joanne-Montreal
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