# Pot roast (from Martha Stewart)

Video: [Martha Stewart Cooks Her Pot Roast Recipe | Martha Stewart](https://www.youtube.com/watch?v=404krnkmv4Q) by [Martha Stewart](https://www.youtube.com/@MarthaStewart).
RecipesMD is not affiliated with Martha Stewart. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$3.31 per serving, ~$6.61 for ~2 portions (assumed); saves ~$30.69* per serving (90%) vs ordering out (~$34.00*). * Estimate: 2 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$34, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- one chuck eye roast
- some olive oil
- generous amount salt
- generous amount pepper
- 1 onion
- 1 stalk celery
- some carrot
- some thyme
- 1 bay leaf
- some peppercorns
- 1 tbsp flour
- 1 and a quarter cup water
- 2 tbsp red wine vinegar
- some baby potatoes
- some turnip

## Steps

1. [0:49](https://www.youtube.com/watch?v=404krnkmv4Q&t=49s) Pat the chuck eye roast dry with paper towels.
2. [1:43](https://www.youtube.com/watch?v=404krnkmv4Q&t=103s) Pour olive oil into a Dutch oven over heat.
3. [1:54](https://www.youtube.com/watch?v=404krnkmv4Q&t=114s) Season all sides of the beef generously with salt and freshly ground pepper, rubbing it into the meat.
4. [2:22](https://www.youtube.com/watch?v=404krnkmv4Q&t=142s) Brown the seasoned beef in the hot Dutch oven, turning it only after it easily releases.
5. [3:28](https://www.youtube.com/watch?v=404krnkmv4Q&t=208s) Slice the onion, celery, and peeled carrots.
6. [5:08](https://www.youtube.com/watch?v=404krnkmv4Q&t=308s) Transfer the browned meat to a baking sheet.
7. [5:18](https://www.youtube.com/watch?v=404krnkmv4Q&t=318s) Add sliced onions, thyme, bay leaf, peppercorns, carrots, and celery to the pot to soften without heavy browning.
8. [6:48](https://www.youtube.com/watch?v=404krnkmv4Q&t=408s) Stir in a tablespoon of flour and cook it briefly.
9. [7:05](https://www.youtube.com/watch?v=404krnkmv4Q&t=425s) Pour in water and red wine vinegar, stirring to incorporate browned bits.
10. [7:34](https://www.youtube.com/watch?v=404krnkmv4Q&t=454s) Lower the heat to a simmer.
11. Return the meat to the pot, cover tightly, and braise on low heat for two and a half to three hours, turning every thirty minutes.
12. Remove the tender meat to a baking sheet.
13. Strain the remaining liquid through a sieve into a bowl, pressing the cooked aromatics.
14. Return the strained sauce back to the Dutch oven.
15. Add carrots, turnips, and baby potatoes to the sauce and bring back to a simmer.
16. Return the meat to the pot, cover, and cook for another fifteen to twenty minutes until vegetables are tender.
17. Remove the meat from the gravy, remove the trussing strings, and let it rest for ten to fifteen minutes before slicing.

## Equipment

- Dutch oven
- cutting board
- knife
- baking sheet
- sieve
- bowl

## What the video didn't say

- Exact cooking heat level on the stove
- Exact weight of the roast and vegetables

Source page: https://recipesmd.com/v/martha-stewart-pot-roast