Juicy pot roast the easy way … oven roasting - recipes

Sunset, March, 1991

Juicy pot roast the easy way ... oven roasting Oven-roasting is the easy way to a juicy and flavorful pot roast, especially when you brown a collection of root vegetables in the oven at the same time. As the heat draws out the vegetables' moisture, the roots' naturally sweet flavors intensify.

New-fashioned Pot Roast

About 1/3 cup all-purpose flour 2 teaspoons coarse-ground pepper 1 boned beef chuck roast (4 1/2 to 5 lb.), rolled and tied 1/2 cup (1/4 lb.) butter or margarine 6 tablespoons olive or salad oil 1 1/2 pounds (about 6 large) carrots, peeled 2 large (1 lb. total) onions, chopped 2 cups regular-strength beef broth 2 cups dry red wine 2 dry bay leaves 4 fresh thyme springs (about 3 in. long), or 1 teaspoon dry thyme leaves 1 pound (about 4 medium-size) parsnips, peeled and cut into 3/8-inch-thick sticks 1 1/2 pounds (about 4 medium-size) turnips, peeled and cut into 3/8-inch-thick sticks 1 pound (about 2 medium-size) rutabagas, peeled and cut into 3/8-inch-thick sticks 3/4 pound (about 2 medium-size) thin-skinned potatoes, scrubbed and cut into 3/8-inch-thick sticks Parsley sprigs (optional) Salt and pepper

Mix 2 tablespoons flour with pepper> past over meat. In a 500 [degrees] oven, melt 2 tablespoons butter with 3 tablespoons oil in a pan about 10 by 14 inches and 2 inches deep. Bake meat in pan, turning to brown evenly, about 12 minutes.

Chop 2 carrots> mix with onion in pan. Bake until vegetables are limp, about 10 minutes. Add broth, wine, bay, and thyme. Cover tightly with foil. Reduce heat to 350[degrees]> bake until meat is tender when pierced, about 2 1/2 hours. After 1 hour, turn meat over.

Meanwhile, in a 12- by 17-inch pan, or in 2 pans, each 10 by 15 inches, mix the remaining oil and 2 tablespoons butter (if using 2 pans, divide equally). Cut the remaining carrots into 3/8-inch-thick sticks. In pan, mix the carrots, parsnips, beets, turnips, rutabagas, and potatoes.

If using 1 pan, place in oven after roast has cooked 1 hour> turn vegetables with wide spatula every 15 to 20 minutes until tinged with brown, about 1 1/2 hours. For 2 pans, bake in sequence> combine to finish. Put 1 batch in with roast when oven is turned to 350[degrees]> bake 1 1/4 hours. Remove and add second batch> bake 1 1/4 hours. When roast is done, combine vegetables in 1 pan and bake in 450[degrees] oven until vegetables are tinged with brown, about 20 minutes. Keep warm until meat is ready.

Transfer roast to a large platter and keep warm. Pour juices through a fine strainer into bowl> discard residue. Skim and discard fat from juices> measure juices. If more than 4 cups, boil down to this amount over high heat in roasting pan> if less, add water to make 4 cups. Pour juices into the measure and set aside.

In roasting pan, melt remaining 1/4 cup butter over medium heat. Add 3 tablespoons flour and stir until bubbling> remove from heat. With a whisk, smoothly mix in reserved juices. On high heat, stir until gravy boils rapidly> pour into a small bowl. Spoon vegetables around meat> snip and pull off string. Moisten with a little gravy. Garnish with parsley. Serve meat and vegetables with gravy, salt, and pepper to taste. Serves 9 or 10.--Bradley Ogden, Larkspur, Calif.

Per serving: 533 cal.> 40 g protein> 25 g fat> 38 g carbo.> 315 mg sodium> 123 mg chol.