Soy-Braised Stove-Top Pot Roast with Carrots
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
3 lb. beef chuck roast, fat trimmed
steak rub, to season roast before browning
1-2 tsp. olive oil
1 1/2 cups water
1/2 cup soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
2 bay leaves
8-10 peppercorns
8-10 large carrots, peeled and cut into same-size diagonal cut pieces
1 T cornstarch or arrowroot starch
Directions
Trim most of the visible fat, especially on the edges of the pot roast, and rub with steak rub Heat olive oil in heavy dutch-oven type pan and brown the roast well on all sides. When roast is well browned, add water, soy sauce , dried rosemary, dried thyme, garlic powder, bay leaves, and peppercorns. Reduce heat to lowest possible simmer, cover pan, and cook about 2 1/2 hours, or until beef is starting to get tender. Remove meat to a plate and add carrots to bottom of the pan. Put roast back on top of carrots and cook about 30 minutes more, or until meat is very tender and carrots are barely tender. Remove meat and carrots to a glass casserole dish, cover with foil and keep warm in the oven. Skim off any visible fat on top of sauce then strain sauce to remove peppercorns, bay leaves, and any bits of dried herbs. Put sauce back in pan and cook on high until it’s reduced by about 1/3. Mix the tablespoon of cornstarch or arrowroot starch into 1/4 cup cold water, then whisk into sauce and cook until it thickens slightly. Serve beef and carrots with sauce.