{"id":"47a00f66-8783-40de-ad7b-6f6e8c871f55","url":"https://recipestripper.com/recipes/47a00f66-8783-40de-ad7b-6f6e8c871f55","source_url":"https://www.epicurious.com/recipes/food/views/gordons-pot-roast-15733","title":"Gordon's Pot Roast","servings":4,"servings_text":"Serves 4 to 6","ingredients":[{"text":"1 medium onion","item":"medium onion","quantity":1},{"text":"3 garlic cloves","item":"garlic cloves","quantity":3},{"text":"3/4 pound carrots","item":"carrots","quantity":0.75,"unit":"lb"},{"text":"1/2 pound parsnips","item":"parsnips","quantity":0.5,"unit":"lb"},{"text":"1/2 pound turnips","item":"turnips","quantity":0.5,"unit":"lb"},{"text":"6 ounces mushrooms","item":"mushrooms","quantity":6,"unit":"oz"},{"text":"a 3-inch piece fresh gingerroot","item":"3-inch piece fresh gingerroot","quantity":1},{"text":"a 28- to 32-ounce can whole tomatoes","item":"28- to 32-ounce can whole tomatoes","quantity":1},{"text":"a 3-pound boneless beef chuck roast","item":"boneless beef chuck roast","quantity":1,"unit":"3-pound"},{"text":"2 tablespoons olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"3/4 cup Tawny Port","item":"Tawny Port","quantity":0.75,"unit":"cup"},{"text":"3/4 cup dry red wine","item":"dry red wine","quantity":0.75,"unit":"cup"},{"text":"2 cups beef or chicken broth","item":"beef or chicken broth","quantity":2,"unit":"cup"},{"text":"2 tablespoons Worcestershire sauce","item":"Worcestershire sauce","quantity":2,"unit":"tbsp"},{"text":"1 tablespoon packed brown sugar","item":"packed brown sugar","quantity":1,"unit":"tbsp"},{"text":"3 bay leaves","item":"bay leaves","quantity":3},{"text":"1 teaspoon dried thyme, crumbled","item":"dried thyme, crumbled","quantity":1,"unit":"tsp"},{"text":"1 teaspoon dried oregano, crumbled","item":"dried oregano, crumbled","quantity":1,"unit":"tsp"},{"text":"3 tablespoons cornstarch","item":"cornstarch","quantity":3,"unit":"tbsp"},{"text":"3 tablespoons water","item":"water","quantity":3,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop."},{"number":2,"text":"Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating."},{"number":3,"text":"Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes."},{"number":4,"text":"Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. ."}],"date_published":"2026-10-30T00:01:25.099188+00:00","date_modified":"2026-10-30T00:01:25.099188+00:00"}