Granma's Pot Roast

Pot roast is the kind of meal that built American Sunday tables: one hunk of well-marbled beef chuck, a handful of root vegetables, and enough time to let them all go tender together. Chuck is the cut you want, since its fat and connective tissue break down into silky, pull-apart meat instead of staying tough.

Piercing the roast all over with a fork before it cooks lets the seasoning and liquid work their way in. Get the meat going first, then arrange the carrots, potatoes, and onions around it so the vegetables drink up the meaty juices as everything finishes cooking.

The standing time at the end is a must. Letting the roast rest covered lets the juices settle so they don’t all rush out at the first slice, and gives you a window to turn that flavorful liquid into gravy. Serve it in shallow bowls with the gravy spooned over the top.

Kitchen Tips

• Chuck is the right cut. Leaner roasts like round turn dry and stringy without long, moist cooking.
• Cut the potatoes and carrots into similar-sized chunks so they finish at the same time.
• Add the vegetables partway through, not at the start, so they don’t collapse into mush before the meat is tender.
• Use wine or broth instead of plain water for the liquid. It gives the gravy real backbone.

Variations

• Toss in parsnips, turnips, or celery with the other root vegetables.
• Stir a spoonful of tomato paste into the liquid for a deeper, richer gravy.
• Add a few sprigs of thyme or rosemary and a bay leaf for an herby pot roast.