How long does it take to make Pot Roast?
Bake beef chuck (shoulder, Israeli cut no. 5) in a covered pot at 160°C (320°F) for about 4 hours, until tender and meltingly soft.
3 hr 4 minTotal
19 minActive time
2 hr 45 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Preheat the oven to 180°C (355°F) | 12 min |
| 2 | Sprinkle the paprika, salt and black pepper over the meat on all sides | 1 min |
| 3 | Heat the olive oil in an ovenproof pot and brown the meat on all sides | 3 min |
| 4 | Add the onion, garlic cloves, carrot and potatoes to the pot | 1 min |
| 5 | Pour the water into the pot | 1 min |
| 6 | Cover the pot and bake 2.5–3 hours | 2 hr 45 min |
| 7 | Serve the meat with the sauce from the cooking juices | 1 min |
How to Tell It's Done
- until the meat is very tender
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Common Mistakes
- What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
More Ways
- Brown the meat on all sides in a wide, heavy pot and remove to a plate; fry the onion in the pot, add tomato paste, wine and water, return the meat with its juices, cover and transfer to a 180°C (355°F) oven.
The full recipe: Pot Roast →
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