Friday Night Pot Roast

Friday Night Pot Roast Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


4 lb
top or bottom round, 2" thick
1 large
onion, coarsely chopped
2 large
carrots, coarsely chopped
bell pepper, chopped
garlic cloves, chopped
shallot, chopped
sprigs fresh parsley and dill
bay leaf
1/2 tsp
whole cloves
1/2 tsp
1/2 tsp
curry powder
3/4 c
apple juice
1 c
1 c
kosher dry red wine
1.5 Tbsp
olive oil
1 c
tomato puree
1/4 tsp
watercress, sprigs for garnish

How to Make Friday Night Pot Roast


  • 1Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary).
  • 2Put parsley, dill, bay leaf and thyme into spice bag.
  • 3In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
  • 4Bring to boil.
  • 5Reduce heat to simmering and cook for 3 minutes.
  • 6Stir in wine.
  • 7Pour over meat.
  • 8Cover and refrigerate overnight.
  • 9Preheat oven to 300.
  • 10Drain meat, pushing off vegetables.
  • 11Remove and reserve spice bag.
  • 12Strain marinade into bowl, reserving solids.
  • 13Heat oil in heavy dutch oven over medium-high heat.
  • 14Brown meat all over; add drained vegetables.
  • 15Stir and cook with meat until they begin to soften.
  • 16Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce.
  • 17Cover and cook over moderate heat for 5 minutes.
  • 18Position oven rack to lower third of oven.
  • 19Bake 1 hour.
  • 20Turn meat and baste.
  • 21Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hours.).
  • 22Remove pot from oven and let stand 30 minutes.
  • 23Discard spice bag.
  • 24Transfer meat to bowl with cover.
  • 25Place pot over medium high heat and bring sauce to boil.
  • 26Cook, uncovered, until reduced by 1/4.
  • 27Let cool; then pour into another container with tight lid.
  • 28Refrigerate meat and sauce until well chilled.
  • 29Cut away any congealed fat from sauce.
  • 30Pour sauce into wide heavy-bottom saucepan.
  • 31Heat until bubbling.
  • 32Sprinkle with salt.
  • 33Cut meat against grain into 1/4\" slices.
  • 34Immerse in sauce and heat through.
  • 35Arrange meat on warmed serving platter in a neat pattern.
  • 36Spoon with some of gravy; serve remainder in gravy boat.
  • 37Garnish platter with watercress.

Printable Recipe Card

About Friday Night Pot Roast

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy