Martha Stewart's Pot Roast Recipe

Ingredients

• 1 kg chuck eye roast
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper — freshly ground
• 1 medium onion — thinly sliced
• 2 medium carrots — peeled and coarsely chopped
• 1 stalk celery — coarsely chopped
• 1 tablespoon flour
• 300 ml water
• 2 tablespoons red wine vinegar
• ¾ pound turnips — peeled and cut into wedges
• ¾ pound baby potatoes — whole or halved

Steps

1. 1

   Preheat your pot and add olive oil to brown the meat.

   ▶ 0:45
2. 2

   Season the chuck eye roast generously with salt and pepper, rubbing it into the meat.

   ▶ 1:09
3. 3

   Brown the meat in the hot pot for about 8 to 10 minutes, turning it only when it easily releases from the pot.

   ▶ 3:07
4. 4

   Remove the browned meat to a baking sheet and set aside.

   ▶ 3:09
5. 5

   Add the sliced onion, chopped carrots, and celery to the pot, cooking until the onion is translucent (about 2-3 minutes).

   ▶ 3:17
6. 6

   If the vegetables start to brown too much, add a little water to deglaze the pot.

   ▶ 3:33
7. 7

   Once the vegetables are softened, add 1 tablespoon of flour and cook it well to avoid a floury taste.

   ▶ 4:10
8. 8

   Add approximately 300 ml of water and 2 tablespoons of red wine vinegar to the pot, stirring to combine.

   ▶ 4:23
9. 9

   Lower the heat and return the browned meat to the pot, covering it tightly. Cook for 2.5 to 3 hours, turning the roast every 30 minutes until tender.

   ▶ 4:55
10. 10

    After cooking, remove the meat to a baking sheet and strain the gravy into a bowl, pressing the aromatics through the sieve.

    ▶ 5:04
11. 11

    Return the strained gravy to the pot and add the turnips and baby potatoes.

    ▶ 5:15
12. 12

    Bring the pot back to a simmer, place the meat on top, cover, and cook for another 15 to 20 minutes until the vegetables are tender.

    ▶ 5:22
13. 13

    Remove the trussing strings from the meat and let it rest for 10 to 15 minutes before slicing.

    ▶ 5:28