Pot Roast

My mother gave me this magazine that goes through every specific detail on how to create the perfect pot roast. I chose the highlights from the author’s trial and errors for quick reference.


  • Meat that is well marbled  with fat and connective tissue
    • This provides the dish with the necessary flavor and moisture
  • The top 3 cuts
    1. 7-bone roast
      • Well-marbled cut with beefy flavor
      • It is only 2 inches thick therefore requires less liquid and less time to braise the roast
      • Only buy 3.5 pounds or less to allow it to fit into a Dutch oven
    2. top-blade roast
      • Well-marbled with fat and connective tissue making it juicy and flavorful
      • It will retain a strip of connective tissue even after braising but it will not be unpleasant to eat
    3. chuck-eye roast
      • Fattiest and most commonly available
      • Higher proportion of fat gives the pot roast great flavor and tenderness
      • This is larger and takes the longest to cook


  • To sufficiently brown the meat, first saute it over high heat with a little bit of oil to caramelize the exterior of the beef and boost the flavor and appearance
  • Place the meat in a Dutch oven and cover it with 1 cup beef broth, 1 cup chicken broth, and then add water to cover half of the meat (how much water will depend on the cut of the meat)
  • Cover the Dutch oven with foil before adding the lid will keep liquid from escaping, eliminating the need to add more water
    • To boost the sauce’s flavor, add sauteed carrots, celery, onions, and garlic to the pot as the meat braises
      • Try adding a little sugar for a hint of sweetness
    • Once the roast is finished, remove the meat and reduce the liquid over high heat until the flavors are concentrated
      • Adding some red wine at this point can bring out a good flavor
  • Cook the roast at 300 degrees for 3.5 hours
    • After 2.5 hours it should reach 210 degrees internally which is the point that the fat and connective tissue begin to melt and then remain at that temperature for another hour to get the fall apart tenderness


Lancaster, Bridget. “How to cook pot roast.” Cook’s Illustrated: 20th Anniversary All-Time Recipes. 2012. 2-3.

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