Friday Night Pot Roast

Friday Night Pot Roast Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew



☆☆☆☆☆ 0 votes



Add to Grocery List

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

Show 1 Comment & Review

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...