Classic Pot Roast

Low heat is important here, as is cooking just until done; don’t let it get mushy. If you have a day of advance notice, try the vinegar-marinated variation; it’s absolutely delicious. If time is short, but you want more flavor, rub the meat with a tablespoon of mild chili powder (add some cayenne if you like hot food) or a few sprigs of fresh rosemary along with the bay leaf.

1 clove garlic, peeled

One 3- to 4-pound piece boneless chuck or rump roast, tied if necessary to maintain a uniform shape

1 bay leaf

Salt and freshly ground black pepper

2 tablespoons extra virgin olive or peanut oil

2 large onions, chopped

2 carrots, chopped

1 celery stalk, chopped

1/2 cup red wine or water

1 cup chicken, beef, or vegetable stock or water

• Cut the garlic clove into tiny slivers; insert the slivers into several spots around the roast, poking holes with a thin-bladed knife. Crumble the bay leaf as finely as you can and mix it with the salt and pepper. Rub this mixture all over the meat.
• Put the oil in a large pot with a lid or a Dutch oven over medium-high heat. When hot, add the roast and brown it on all sides, taking your time and adjusting the heat so the meat browns but the fat does not burn - 15 minutes or so.
• Transfer the meat to a platter. Add the vegetables to the pot, turn the heat up to medium-high, and cook, stirring frequently, until softened and somewhat browned, about 10 minutes.
• Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine has just about evaporated, 5 to 10 minutes. Add about half the stock, return the roast to the pot, and turn the heat down to very low.
• Turn the roast every 15 minutes, re-cover, and cook until it is tender - a fork will pierce the meat without pushing too hard and the juices will run clear - 11/2 to 21/2 hours, but possibly longer if your roast is taller than it is long (very thick roasts may require as long as 4 hours if you keep the heat extremely low).
• Add more stock if the roast appears to be drying out, an unlikely possibility (and a sign that your heat is too high). Do not overcook; when the meat is tender, it is done.
• Remove the meat from the pot and keep it warm. Skim the fat from the surface of the remaining juice.
• Turn the heat up to high and cook, stirring and scraping the bottom of the pan, until the liquid is thick and almost evaporated, 5 to 10 minutes.
• Taste and adjust the seasoning. Slice the meat and serve it with the pan juices.

MAKES: 6 to 8 servings

TIME: 21/2 to 4 hours, largely unattended