The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it’s left in the oven too long. For rarer meat, cut the vegetables into smaller cubes (1/2 to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal. To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or shiitakes. My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Peel the onions, if using fresh, and drop them into the pot with the potatoes. Mix and lightly season with salt and pepper. Add the meat and again season with salt and pepper.
Step 4
In a small bowl, whisk together the tomato paste, broth, and Worcestershire sauce until fully incorporated. Pour half of the mixture over the meat.
Step 5
Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.
Step 6
Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven. Serve immediately.
variations
Step 7
Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.
Step 8
Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
Step 9
Omit the Worcestershire sauce and instead add 1/2 teaspoon each of dried marjoram and dried thyme.
Step 10
Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot. Be sure to remove the sprigs before serving.
nutrition information
Step 11
Calories: 663
Step 12
Protein: 36g
Step 13
Carbohydrates: 55g
Step 14
Fat: 32g
Step 15
Cholesterol: 117mg
Step 16
Sodium: 302mg
Step 17
Fiber: 9g
