Slow Sunday · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Braised Beef (Old-Fashioned Pot Roast)
Fannie Farmer's 1918 pot roast relies on the principle every good braise still uses: brown the beef well, then cook it low and slow for hours. Our dry-aged chuck roast makes it richer still.
TimeAbout 4½ hours (mostly hands-off)
Serves6
EaseMedium
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lb chuck roast
- 2 slices thick-cut bacon
- Kosher salt and black pepper
- 2 tbsp flour
- ¼ cup each diced carrot, turnip, onion and celery
- ½ tsp peppercorns
- 3 cups boiling beef stock or water
- For the horseradish cream: ½ cup sour cream, 2 tbsp prepared horseradish, pinch of salt
Method
- 1Heat the oven to 275°F. In a Dutch oven, cook the bacon until the fat renders, then remove it.
- 2Season the roast, dust it with flour, and brown it well on all sides in the bacon fat. Turn it with tongs, not a fork.
- 3Add the vegetables and peppercorns around the roast and pour in the boiling stock.
- 4Cover and braise 3½–4 hours, basting every 30 minutes and turning the roast after 2 hours. The liquid should barely bubble.
- 5When fork-tender, lift out the roast, skim the fat from the liquid, and reduce it slightly for a sauce.
- 6Stir together the horseradish cream and serve it alongside, with the pan sauce.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.
Slow Sunday · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Braised Beef (Old-Fashioned Pot Roast)
Fannie Farmer's 1918 pot roast relies on the principle every good braise still uses: brown the beef well, then cook it low and slow for hours. Our dry-aged chuck roast makes it richer still.
TimeAbout 4½ hours (mostly hands-off)
Serves6
EaseMedium
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lb chuck roast
- 2 slices thick-cut bacon
- Kosher salt and black pepper
- 2 tbsp flour
- ¼ cup each diced carrot, turnip, onion and celery
- ½ tsp peppercorns
- 3 cups boiling beef stock or water
- For the horseradish cream: ½ cup sour cream, 2 tbsp prepared horseradish, pinch of salt
Method
- 1Heat the oven to 275°F. In a Dutch oven, cook the bacon until the fat renders, then remove it.
- 2Season the roast, dust it with flour, and brown it well on all sides in the bacon fat. Turn it with tongs, not a fork.
- 3Add the vegetables and peppercorns around the roast and pour in the boiling stock.
- 4Cover and braise 3½–4 hours, basting every 30 minutes and turning the roast after 2 hours. The liquid should barely bubble.
- 5When fork-tender, lift out the roast, skim the fat from the liquid, and reduce it slightly for a sauce.
- 6Stir together the horseradish cream and serve it alongside, with the pan sauce.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.