One-Pot Simple Pot Roast with Root Vegetables

 December 2024

Recipe from America's Test Kitchen

Every now and then I try a new recipe for pot roast. None so far have measured up to my memories of the pot roast that my mom made. I don't know how closely my memories match the reality.  But my memories are my memories so I am still looking. This recipe recently appeared in the ATK TV show and so I gave it a shot. 

I bought a 3.1-pound chuck roast, a little smaller than what the recipe specified. The recipe instructed this to be split into two pieces along a natural fat seam, but in my roast the seam was close to one edge of the roast so I skipped this step and tied up the whole roast. The beef was browned in a Dutch oven then removed to a plate. Diced onion and celery were cooked until softened then garlic, sugar, and thyme were added. After a brief cook beef broth, chicken broth, and water were added. The roast was returned to the Dutch oven, covered, and cooked in a 300° oven for 2 hours. The pot was removed from the oven so carrots, red potatoes, and parsnips could be added. The covered pot was returned to the oven and cooked until the vegetables were tender. The pot was removed from the oven and the roasts and vegetables were removed from the pot. Fat was skimmed from the braising liquid then some red wine was added. The sauce was simmered for 15 minutes or so. Total time was about 5 hours.

My initial impressions are probably too negative. I thought the meat and vegetables were bland and the meat was on the dry side. However, these are faults that might be due to errors on my part. I forgot to add salt to the sauce and to the vegetables. At the table I also could have used more sauce on the meat than I chose which should have helped with the dryness. When serving this meal as leftovers I was able to fix some of these errors. I did like this being a one-pot meal which helped with clean-up and the vegetables are good. So the jury might be out and I should try this again but pay closer attention to some of the finishing details. For the two of us we should get 4 or 5 meals from this roast with vegetables and sauce.

Weeknight Roast Chicken

December 2024

Recipe from Cook's Illustrated, September 2011

This recipe was described in a podcast I listen to in the context of the 25th anniversary of America's Test Kitchen. Cook's Illustrated has published many recipes for roast chicken. This one appealed to me because of its simplicity.

I bought a 3.8 pound, air-chilled, chicken at Whole Foods, just the right size for this recipe. A 12-inch skillet was put into a 450° oven. The chicken was dried with paper towels, rubbed with olive oil, and seasoned with salt and pepper. The legs were tied together and the wing tips tucked behind its back. The chicken was placed, breast side up, in the hot skillet and returned to the hot oven. After about 30 minutes, when the breast reached 120° and the thighs 135°, the oven was turned off. The chicken was removed after another half hour, when the breast registered 160° and the thighs 175°, and rested for 20 minutes. The chicken was done roasting after 85 minutes and served after 105 minutes. It served the two of us for three meals.

While the chicken roasted ingredients were prepared for a pan sauce: shallot, chicken broth, Dijon mustard, butter, fresh herbs (a mixture of rosemary, sage, and thyme in place of tarragon), and lemon juice. All but 1 tablespoon of fat was poured from the skillet and discarded. Minced shallot was added and cooked over medium-high heat. Chicken broth and mustard were stirred in and simmered for several minutes. Off heat the butter, herbs, and lemon juice were whisked in. 

For such an easy preparation this chicken is very good, juicy and moist. The pan sauce is okay but does provide some extra flavor for the chicken. The thighs were a little underdone so we had them the second night after they were reheated in the sauce. The recipe specified the time as 1¼ hours, I postulate my time was greater because it includes the time needed to preheat the oven.