When cooking a pot roast, one of the key steps is layering the ingredients in the pot. A common question many home cooks have is whether the vegetables should go on the bottom under the meat or on top. Let’s take a look at the pros and cons of putting veggies on the bottom vs. the top when making pot roast.
Quick Answer
The quick answer is: Yes, the vegetables should go on the bottom of the pot when cooking pot roast. Here are the main reasons why:
- The vegetables under the meat act as a rack to elevate the meat above the bottom of the pot. This allows the meat to cook more evenly.
- The vegetables release moisture as they cook, helping to create steam which cooks the meat from the bottom up.
- The vegetables get nicely caramelized and soak up the meat juices and wine/broth flavors.
The Benefits of Putting Vegetables on the Bottom
Let’s explore in more detail the benefits of layering the vegetables on the bottom under the meat when cooking pot roast:
Elevates the Meat
Putting vegetables like potatoes, carrots, onions, etc on the bottom creates a rack or platform for the meat to sit on. This allows air to circulate under and around the meat so it cooks more evenly. If the meat sits directly on the bottom of the pan, the side touching the pan doesn’t brown as well and overcooks.
Moisture for Braising
As the vegetables cook, they release moisture in the form of steam and natural juices. This moisture helps generate steam for braising the meat from the bottom up. The steam gently cooks the meat making it fall-apart tender. If the veggies are on top, less steam reaches the meat.
Better Flavor Infusion
With the vegetables on the bottom underneath the meat, they baste in all the flavorful meat juices and wine/broth mixture. This allows them to become infused with rich flavors. Vegetables layered on top don’t get as saturated in the meaty flavors.
Nice Caramelization
Being on the bottom of the pot allows the vegetables to brown and caramelize nicely. The bottom of the pan is where most of the heat is concentrated, so vegetables brown better than if steamed on top.
Reasons to Put Vegetables on Top
While putting vegetables on the bottom has some advantages, there are also some benefits to layering them on top of the meat instead:
- Prevents burning – On the bottom, veggies are more prone to burning or over browning.
- Easier to remove – Top vegetables can be scooped out easily when tender.
- Less washing up – Vegetables on top don’t get as saturated in juices, less to clean off.
Avoids Burning
With direct bottom pan heat, vegetables can overcook, burn, or dry out if left too long. This is avoided by steaming them on top of the meat.
Simplifies Serving
When the vegetables are steamed on top, they are easier to scoop out with a spoon when they are fork-tender. Vegetables buried on the bottom are harder to remove without shredding them.
Less Messy
Vegetables layered on top don’t soak up as much meat juice and broth. This means there’s less liquid to clean off after removing them from the pot.
Conclusion
While both methods are effective, most professional chefs and seasoned home cooks recommend putting the vegetables on the bottom when braising pot roast. The key advantages of elevating the meat, infusing more flavor, and better browning outweigh the benefits of steaming veggies on top.
However, if the cut of meat is very thin or cooking quickly, vegetables on top may be preferred to prevent burning. The thickness of the meat and length of cooking time should be taken into account.
For most purposes, traditional pot roast with a thicker beef roast, the standard method is vegetables on the bottom. But feel free to experiment based on the specifics of your recipe and see which method you prefer!
Detailed Steps for Braising Pot Roast
For those interested in the complete step-by-step method, here are more details on braising pot roast with vegetables on the bottom:
- Choose a well-marbled 3-4 lb chuck, rump or brisket roast. Trim off excess fat.
- Pat meat dry and season generously with salt and pepper.
- Heat 2 tbsp oil in a heavy bottomed dutch oven over med-high heat. Brown meat well on all sides.
- Remove meat to a plate. Lower heat to medium.
- Add onions, carrots, celery, garlic and cook 5 minutes, stirring often.
- Add herbs like thyme, rosemary, bay leaf. Cook 1 minute more.
- Pour in 1 cup red wine and 1 cup broth. Scrape up any browned bits on pan bottom.
- Return meat to pot and nestle into vegetables. The veggies should partially cover the top of roast.
- Add enough additional broth until meat is about 2/3 submerged.
- Bring to a low simmer, cover and cook in 300°F oven 2-3 hours until fork tender.
- Remove meat to a cutting board to rest. Defat braising liquid.
- Reduce liquid on stovetop 15 minutes until thickened into sauce.
- Carve meat across the grain and serve with vegetables and sauce.
Tips for the Best Pot Roast
Follow these handy tips for maximizing flavor and tenderness when cooking pot roast:
- Dry meat well before searing – this helps browning.
- Don’t crowd pan when searing – cook in batches if needed.
- Use chuck, rump or brisket cuts – well-marbled for moisture.
- Always sear before braising – develops deep flavors.
- Layer vegetables in a certain order: onions, then carrots, then celery on bottom.
- Use broth and red wine for braising liquid.
- Check meat after 2 hours. Cook longer if not fork tender.
- Let meat rest 15 minutes before slicing – preserves juices.
Common Vegetable Options
While the standard trio is onion, carrot and celery – many other vegetables pair beautifully in pot roast. Some great options include:
| Vegetable | Notes |
|---|---|
| Potatoes | Fluffy texture, soak up juices. Use red or Yukon gold. |
| Mushrooms | Meaty flavor, brown nicely. Use crimini or portobello. |
| Parsnips | Sweet flavor, soft but still firm texture. |
| Turnips | Earthy flavor, hold shape well when cooked. |
| Garlic | Pungent aroma, sweetens when braised. |
Try mixing up the veggie combo each time you make pot roast. Root vegetables like parsnips, turnips and carrots add sweetness while mushrooms boost meaty umami flavor.
Meat Alternatives for Pot Roast
While beef is the classic choice, you can substitute other meats when making pot roast. Some options include:
- Pork shoulder – Marbled and juicy, pulls apart easily when braised.
- Lamb shoulder – Leaner than beef, rich flavor.
- Chicken thighs – More delicate texture but nice flavor.
- Chuck roast – Cheaper than other beef cuts but still tasty.
The cooking time may vary depending on the type of meat used. Pork and chicken cook faster than beef or lamb. Make sure to use a meat thermometer and braise until it reaches an internal temp of 190-200°F.
Substitutions for Red Wine
The red wine in pot roast provides acidic flavors. If you want to avoid alcohol, use one of these red wine substitutions:
| Substitution | Ratio |
|---|---|
| Beef broth | 1:1 ratio |
| Apple cider vinegar | 1:3 ratio vinegar to water |
| Grape juice | 1:1 ratio |
| Tomato juice | 1:1 ratio |
For a more intense wine flavor, try using red wine vinegar in place of regular vinegar in the braising liquid.
How to Thicken Pot Roast Sauce
Once the roast is fall-apart tender, you want a rich, thick sauce to serve it with. Here are some ways to thicken and intensify the pot roast braising liquid:
- Simmer and reduce – Let it bubble away to desired thickness.
- Cornstarch slurry – Whisk 1-2 tbsp cornstarch into juice.
- Roux – Saute flour in fat then whisk in liquid.
- Instant tapioca – Use 1-2 tbsp, hydrates as it simmers.
For the easiest method, simply simmer the liquid until reduced down to a gravy-like texture. Let it bubble away while the meat rests.
Complementary Side Dishes
What goes well with pot roast? Here are some classic side dish ideas:
- Mashed potatoes
- Buttered noodles
- Rice pilaf
- Roasted root vegetables
- Dinner rolls
- Green salad
Starchy sides like mashed potatoes or buttered egg noodles are ideal for soaking up the delicious juices. Or roast vegetables like brussels sprouts or butternut squash for a colorful accompaniment.
Leftover Pot Roast Ideas
Pot roast tastes even better the next day once all the flavors have melded. Try these tasty ways to use up leftovers:
- Shred meat for sliders on buns
- Make beef and veggie rice bowls
- Simmer meat in tomato sauce for ragu
- Fill potatoes skins with meat and cheese
- Top nachos or baked potatoes
- Mix with eggs for hearty breakfast hash
Get creative with the leftover cooked vegetables too. Puree them into a soup or sauce, toss with pasta or fill an omelet.
Conclusion
Layering the vegetables on the bottom under the meat is the recommended method for braising pot roast. Elevating the meat, infusing maximum flavor, and nicely browning the veggies are key advantages to this traditional technique. While vegetables can also be steamed on top, the majority of seasoned cooks prefer the bottom. Next time you make this classic comfort dish, place the veggies beneath the meat and let the delicious aromas fill your kitchen!