Amazing Zesty Pot Roast
Submitted by anneet
Zesty pot roast: a 4-pound beef chuck braised low in tomato soup, water, and vinegar for hours, then finished with applesauce stirred into the sauce. A vintage Americana take on Sunday pot roast.
YIELD
16 servingsPREP
15 minCOOK
3 hrsREADY
3⅓ hrsThis is old-fashioned Americana pot roast, the kind built around a can of tomato soup and a few pantry staples. A boneless chuck roast gets browned in lard, simmered for nearly three hours in tomato soup thinned with water, and sharpened with a quarter cup of vinegar. The tang and the long braise transform a tough cut into fork-tender meat with a deeply savory pan sauce.
The applesauce is the surprise that distinguishes this from every other pot roast. Stirred in at the very end, a cup of applesauce mellows the vinegar’s edge, thickens the sauce naturally, and adds a faint fruity sweetness that ties everything together. It is the kind of midcentury cooking trick that sounds odd until you taste it.
Vinegar in a pot roast braise is worth understanding. The acid breaks down collagen in the chuck more efficiently than water alone, accelerating the tenderness. Combined with the long, low heat, you get pot roast that pulls apart with a fork after about three hours.
Slice across the grain, spoon over the sauce, and serve with mashed potatoes or noodles.
Pro Tips
- Pat the chuck roast very dry before browning; a wet surface steams instead of sears.
- Brown all sides, not just two; every browned face contributes to the depth of the sauce.
- Skim the fat after braising; chuck releases a lot of it and the sauce tastes greasy without skimming.
- Slice the meat against the grain for the most tender bite; cutting with the grain gives stringy slices.
Variations
- Use beef broth in place of the water for a meatier sauce.
- Stir in a tablespoon of horseradish along with the applesauce for a sharper finish.
- Add carrots, potatoes, and pearl onions to the braising liquid for a one-pot meal.
Ingredients
Directions
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato soup, water, and vinegar; mix well.
Return meat to pan. Cover and simmer for 2½ to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat and serve with sauce.
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