York Pot Roast
Submitted by pot
A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.
YIELD
12 servingsPREP
20 minCOOK
3 hrsREADY
4 hrsThis old-school York Pot Roast takes beef back to its British roots with a vinegar-and-peppercorn marinade that works pure magic overnight.
The acid tenderizes the meat while infusing it with subtle, tangy depth you just can’t get from a quick seasoning.
After a hot sear to lock in those gorgeous brown edges, the roast braises gently in its own spiced liquid until it practically falls apart at the touch of a fork.
The pan drippings thicken into a savory gravy that ties the whole plate together.
Chef Tips
- Let the beef marinate the full 24 hours for maximum tenderness and flavor penetration
- Use a Dutch oven or heavy roasting pan with a tight-fitting lid to trap steam and keep the meat moist
- Check every hour during braising and add more vinegar-water mixture if the liquid runs low
- Let the roast rest 15 minutes before slicing so the juices redistribute through the meat
Ingredients
Directions
Rub the meat thoroughly with the salt and pepper and put in an earthen dish.
Add the onion, bay leaves and peppercorns.
Take equal parts of vinegar and water and pour over the meat.
Let stand in this liquid for 24 hours.
Put meat in a roasting pan and sear well in oven at 400℉ (200℃).
When well browned, add a little of the spiced vinegar.
Cover pan tightly and cook slowly for 3½ hours or until meat is tender.
Add more of the vinegar if necessary.
When cooked, remove meat to a platter and thicken liquid with 1 tablespoon flour.
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