Of course, I was first introduced to pot roast by my Mom, but being a working mother, she always looked for shortcuts--a big thing for Moms back in the 50s and sixties. Although it was delicious, her shortcut was to use cans of Campbell's Onion Soup and to cook it in her very scary, rattling pressure cooker (Mom managed to blow up a few of those beasts). Even as I moved on to my own life, he loved making this for me as a special treat, believing it was my "favorite" meal. (I really liked her lasagna much better).
Well into my thirties, as I developed my own culinary skills, I wanted something more authentic, so I opted for using sweet onions like Vidalia or Walla Walla to add a sweet, deep flavor to my version. In recent years, I've developed my Italian Style Pot Roast, reminiscent of Sugo (Sunday Gravy), but with a much lighter stew type sauce. In Italy, this type of recipe is called Stracotto (literally, overcooked), because of its slow cook time. Another name for this recipe, or rather, style of preparation is simply Brasato di Manzo (braised beef).
To ensure that the meat is tender, you should plan this as a weekend meal, allowing most of the afternoon to slow cook the roast on a gas range (OK, electric would be fine also). Yes, as my mother did, this pot roast isn't done in the oven but rather in a heavy pot on a cooktop. This method takes a minimum of 4 hours of slow-cooking. Technically, it's a braise and not a true roast. (One day soon I should show you how I do my Dad's Oven Roasted Beef).
I cook mine in our tri-bond, stainless steel, flat-bottomed All-Clad Stockpot, rather than our Dutch oven. I find the wider base spreads the heat out rather than concentrating it in the center, as the narrow-bottomed Dutch oven does. (Which would tighten the proteins in the beef rather than relax them). I also use a heavy cast iron Heat Diffuser over our medium diameter gas burner to diffuse the heat even further. I suppose I could also use one of our other options, like our Staub Coq au Vin Cocotte or our Emile Henry Brasier (for a smaller roast) but I like working with steel.
What Cut of Beef?
You will see cuts of beef labeled "chuck roast" in the supermarket, but you can use pretty much any type of beef--as long as it's a tough cut--not tender. A slow cooking time and very low temperature really define the process--not the cut of beef. Pot roast is a braise (slow cooked in liquid) that cooks at a low temperature for a long period of time.
The tougher cuts work best because the slow cooking gently breaks down the proteins and collagen, giving you a luscious, nearly-fall apart, fork-cutting texture. These cuts are from the parts of the animal that are very muscular with lots of connective tissue and very little fat. If you quickly grilled these cuts, the result would be very tough.
The following three cuts will all make a fine pot roast:
Allora... Buon appitito!
Don't forget to write and tell me how yours turned out...
GVI CUCINA HACK
In this recipe, I shared the trick of thickening with breadcrumbs, which gives a rustic charm to the dish. Of course, if you'd like a richer, even more tomato-y version, you can thicken the sauce during cooking by adding a little tomato paste--perhaps a couple of tablespoons. You can also thicken by using cornstarch... dissolve a tablespoon of cornstarch in a 1/4 cup of cold water and then stir it into the hot, bubbling sauce while stirring to distribute it. (High heat is needed for it to thicken).