Pot Roast

• 3 to 4 pounds chuck roast, tied (page 119, or have your butcher do this for you)
• Coarse salt and freshly ground pepper
• Sunflower or other neutral-tasting oil
• 1 tablespoon olive oil
• 1 large onion, peeled and thinly sliced (1 1/2 cups)
• 1 medium carrot, peeled and coarsely chopped (3/4 cup)
• 1 celery stalk, coarsely chopped (3/4 cup)
• 2 garlic cloves, peeled and thinly sliced
• 1 dried bay leaf
• 1/4 teaspoon whole black peppercorns
• 3 sprigs fresh thyme
• 1 tablespoon all-purpose flour, plus more if needed
• 2 tablespoons red-wine vinegar, plus more if needed
• 1 1/4 cups water
• 3/4 pound turnips (about 3), peeled and cut into 1 1/2-inch wedges
• 3/4 pound new potatoes (about 12)
• 3/4 pound carrots (4 to 5 medium), peeled and cut into 3-inch lengths (halve thick ends lengthwise, then cut into 3-inch lengths)

1. Brown meat Pat meat dry with paper towels, then season on all sides with salt and pepper.
2. Heat a Dutch oven pot over high heat for 2 minutes.
3. Then add enough oil to barely coat bottom of pot and heat until shimmering.
4. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes.
5. Dont be tempted to turn the meat too soon, or it will tear; instead, wait until it easily releases from the pot.
6. Once it is nicely browned all over, remove it from the pot.
7. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water and then discard.
8. Cook aromatics Reduce the heat to medium.
9. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes.
10. You may need to increase the heat after a minute or two if the onion isnt softening, but only slightly.
11. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
12. Braise meat Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds.
13. Add vinegar and water, and bring to a boil.
14. Deglaze pot, scraping up browned bits from bottom.
15. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat.
16. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid.
17. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours.
18. Remove the meat from the pot.
19. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
20. Finish braising with garnish vegetables Return the roast and the strained liquid to the pot.
21. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables).
22. Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes.
23. The meat should be very tender by now and give no resistance when pierced with a knife.
24. (The meat will be firm enough to slice; if you want it to be falling-apart tender, cook 30 minutes more.)
25. Finish sauce Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup).
26. Cover and keep warm near the stove.
27. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more the sauce is reduced the saltier it will taste), or thicken it with a bit more flour, whisking until smooth.
28. Add a small amount of vinegar if necessary to balance the flavors.
29. Let roast stand for about 20 minutes, then slice to desired thickness.
30. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
31. Its easier to get beautiful slices of roast the day after it has been braised.
32. If you plan to make it ahead, hold off on adding the garnish vegetables until the next day.
33. Allow the roast to cool completely in the braising liquid, then refrigerate in the covered pot overnight.
34. When you are about ready to serve, remove the cold meat from the liquid and slice.
35. Heat the liquid, strain, and return to the pot.
36. Cook the garnish vegetables until tender, then add the meat slices and heat until warmed through.
37. Use a Dutch oven that is just slightly larger (about an inch all around) than the roast, since the meat will shrink during cooking.
38. Tougher cuts of meat, such as chuck roasts, are best for pot roast.
39. Ask your butcher to recommend the best cut.
40. Also, ask for the roast to be tied, as this will help it maintain its shape during cooking.
41. This recipe calls for turnips, new potatoes, and carrots, but almost any root vegetable can be used.
42. What you want is something that will add substance to the dish, since it is designed to be a meal in one pot.
43. Others to try include parsnips, pearl onions, and any of the other varieties of potatoes (sweet potatoes, like carrots, will add a dash of color, too).
44. Cooking times may vary.

chuck roast, salt, sunflower, olive oil, onion, carrot, celery stalk, garlic, bay leaf, whole black peppercorns, thyme, flour, redwine vinegar, water, wedges, potatoes, carrots

Taken from www.epicurious.com/recipes/food/views/pot-roast-393759 (may not work)