The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it’s left in the oven too long. For rarer meat, cut the vegetables into smaller cubes (1/2 to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal. To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or shiitakes. My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.

　　

Ingredients

serves 2

　　Canola oil spray

　　2 cups fresh or frozen pearl onions

　　2 large potatoes, halved lengthwise and cut into 1/2-inch slices

　　Sea salt and freshly ground black pepper

　　1/2 to 3/4 pound boneless chuck roast

　　3 tablespoons tomato paste

　　1/3 cup broth, preferably beef

　　1 tablespoon plus 1 teaspoon Worcestershire sauce

　　2 large carrots, sliced into coins, or 1 cup whole baby carrots

　　2 cups fresh or frozen cut green beans

　　4 to 6 mushrooms, thickly sliced

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

　　

Step 3

Peel the onions, if using fresh, and drop them into the pot with the potatoes. Mix and lightly season with salt and pepper. Add the meat and again season with salt and pepper.

　　

Step 4

In a small bowl, whisk together the tomato paste, broth, and Worcestershire sauce until fully incorporated. Pour half of the mixture over the meat.

　　

Step 5

Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.

　　

Step 6

Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

variations

Step 7

Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.

　　

Step 8

Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.

　　

Step 9

Omit the Worcestershire sauce and instead add 1/2 teaspoon each of dried marjoram and dried thyme.

　　

Step 10

Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot. Be sure to remove the sprigs before serving.

　　

nutrition information

Step 11

Calories: 663

　　

Step 12

Protein: 36g

　　

Step 13

Carbohydrates: 55g

　　

Step 14

Fat: 32g

　　

Step 15

Cholesterol: 117mg

　　

Step 16

Sodium: 302mg

　　

Step 17

Fiber: 9g

　　Glorious One-Pot Meals