Slow-simmer Pot Roasts: Step-by-Step Lessons

Get Ready Start with a 3 to 4 lb (1.5 to 2 kg) Pot Roast such as: Blade, Cross Rib, Top Blade, Bottom Blade Boneless, Shoulder or Brisket. Use a heavy deep pot with tight-fitting lid, such as a Dutch oven or pasta pot. Cook's Notes: A Dutch-oven is a heavy deep pot with a tight fitting lid. A heavy stock pot or pasta pot will work too – heavy is key.

Browning Pat roast dry and season all over with salt and pepper. Heat 2 tbsp (30 mL) vegetable or olive oil in Dutch oven over medium-high heat. Brown meat, searing on all sides turning with tongs until browned all over, about 8 to 10 minutes. Remove roast to plate; set aside. Cook's Notes: Searing intensifies the meat flavour, enriching the liquid for a rich beefy flavour.

Cook the flavourings Add about 1 cup (250 mL) of mixed diced vegetables such as carrot, celery, onion and garlic to pot. Cook for 2 to 3 minutes over medium heat, until lightly browned, adding more oil if necessary. Cook's Notes: If vegetables start scorching, add a splash of water to the pot.

Deglaze the pot and add cooking liquid Stir in 1/4 cup (50 mL) broth or red wine, scraping up any browned bits from the bottom of the pot (known as deglazing). Stir in 1 to 2 cups (250 to 500 mL) cooking liquid such as broth, canned tomatoes, soup or broth/red wine blend. Return roast to pot. Cook's Notes: Cooking liquid should be less than one-third up side of roast. Adding too much liquid will result in sauce that is dilute and weak-flavoured. Pot roasts adapt well to slow cookers: After deglazing pot, transfer browned meat, flavouring vegetables and deglazing liquid to slow cooker. Reduce cooking liquid by a third to a half and cook according to slow cooker instructions.

Pot roast 2 hours; add vegetables. Return roast to pot and bring to simmer. Cover tightly with lid and slow-cook on stove-top over low heat or in 325°F (160°C) oven. Cook for 2 hours, checking occasionally to make sure at simmer and top-up liquid if pot cooks dry. Turn roast over. Scatter 3 to 4 cups (750 mL to 1 L) chunks of vegetables such as mushrooms, green beans, potatoes, parsnips, winter squash or carrots, around roast. Cook's Notes: A tight-fitting lid locks the moist heat in for best simmer. If lid is too loose, make a tight seal between lid and pot with a layer of foil or parchment paper. Oven cooking is best to maintain constant simmer.

Cook until fork-tender; finish the sauce Cook an additional 45 minutes to 1 hour until vegetables and meat are fork-tender. Meat is fork-tender when it gives way when lifting roast with a fork. Remove roast and vegetables to platter; tent with foil to keep warm. Strain sauce (if desired) and skim off any surface fat. Return sauce to pot. Taste; if flavour is weak, simmer vigorously to reduce. Finish sauce by stirring in 1 to 2 tbsp (15 to 30 mL) chopped fresh parsley, and/or heavy cream, balsamic vinegar or red wine. Season to taste. Thicken with cornstarch if desired. Cook's Notes: To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL liquid.) Whisk into sauce and bring to boil, cooking until just thickened.