FOOD NEWS
Martha Stewart's Tip For Making Pot Roast In Less Liquid
BY VANESSA NIX ANTHONY
Rather than slow-cooking pot roast, Martha Stewart likes to braise her beef to steam roast it in a pan for a beautifully browned, flavorful, and succulently tender finish.
To prepare using Stewart’s method, prep the meat and mirepoix of carrot, celery, and onion as usual, season and brown the beef and tenderize the vegetables in a pan.
Deglaze the pan with a bit of water and a tablespoon of flour, mixing and browning before adding cooking liquid; Stewart prefers about 1 ½ cups of water and red wine vinegar.
Add the roast on top of the mirepoix and lower the heat to a simmer, with the braising liquid coming up about an inch on the sides of the meat.
Lid the pan and turn the roast every 30 minutes to ensure even cooking and check evaporation. After a few hours, remove the meat, sieve the liquid, and put the gravy back in.
Stewart returns the meat to the lidded pot and cooks various colored baby potatoes, carrots, and turnip wedges in the gravy for about 20 minutes before serving.