♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen"... Dan makes Julia a hearty pot roast with root vegetables.

Jack gives tips for cooking with apples.

And Erin makes Bridget a showstopping salted caramel-apple pie.

It's all coming up right here on "America's Test Kitchen."

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♪♪ -I ate a fair amount of pot roasts growing up, and I love how my mother cooked it because the flavors were clean and simple.

It was just a tender piece of beef with a few carrots and potatoes and a meaty gravy spiked with a little red wine.

And that's the kind of pot roast you're going to make today, right, Dan?

-That's right.

I think I'm making, like, a master-class pot roast here.

-Love it.

-It's all the basics.

And if you learn this, you can literally make any pot roast you want.

-Mm-hmm.

-So, we're going to start with a chuck eye roast, which is kind of the king for this recipe.

-Absolutely.

-For braising and for pot roasts, it's fabulous.

It's got a lot of connective tissue, plenty of fat.

It'd be pretty tough if we ate it, you know, medium-rare.

-Mm-hmm.

-But you cook it for a nice, long time, all that collagen breaks down, and it's lovely.

So, I'm looking for the natural seam in this roast.

It's really clear on this side.

So, what I'm going to do is actually separate this roast into two roasts, which has a couple of benefits.

One, we're going to be able to season it really nicely.

So, there's more surface area, more seasoning.

That's great.

It's going to be easier to slice in nice, tidy slices afterwards.

So, now I'm going to use my knife.

A lot of this fat can go.

We don't need a ton of it on there.

Okay, that looks good to me.

I'm going to do the same thing for this roast.

Okay, great.

So, my next step is to tie these into a nice, tidy package.

I'm going to tie the middle one first.

-Double knot?

-Double knot.

Yeah, it helps hold it in place like that.

I'm going to tie these at about one-inch intervals, and they're going to tighten up into a beautiful roast.

So, now that I've tied it, I'm going to trim the strings so we don't have too much on top there.

-Mm-hmm.

-So, this roast is all set.

It's a nice, round shape now.

And I'm going to do the same exact thing on this one.

Okay, so, our roasts are beautifully tied up here.

The next step is to pat them dry.

Water is the enemy of browning.

So, you always want to do this.

It's really good practice.

Next, we're going to season them.

So, I have 2 teaspoons of kosher salt.

And then we're going to hit them with some fresh-ground pepper.

-Mm!

-I have 2 tablespoons of vegetable oil heating up in this Dutch oven here.

We've been heating over medium-high heat.

And you can see a little bit of smoke.

-Mm-hmm -- just wisps.

-That means it's time to sear.

So, we're going to do both of them at the same time.

[ Sizzling ] We're going to sear these until all sides are nice and brown, which takes about 7 to 10 minutes.

-Okay.

Those are gorgeous.

-Gorgeous, right?

So, that's been about 10 minutes.

And we've gotten all the sides really nice and brown.

Which is going to add a ton of flavor.

It's also going to leave a lot of fond in the bottom of the pot.

Great.

So, I'm going to set these aside for now.

And we're going to start cooking some of our vegetables.

So, we have aromatic vegetables, which are going to go in early.

-Mm-hmm.

-And then we have kind of the eating vegetables, I call them.

And they're going to go in a little later.

So, I have a tablespoon of vegetable oil.

We have one onion and one celery rib.

And so, these vegetables, they're going to release some moisture.

And that's going to help scrape up some of this fond.

And this is going to take about five to seven minutes until they're nice and softened.

This has been seven minutes.

We're going to go in with a few more aromatics.

So, we've got four garlic cloves we've minced up here.

And I've got two teaspoons of sugar and then a teaspoon of thyme.

And this just takes about 30 seconds.

Basically, when it hits your nose, you know that you're good to go on.

[ Sizzling ] All right.

Awesome.

So, now it's time for our chicken broth.

And then we're going to go with a cup of beef broth.

-I love recipes that call for a cup of each because if you use all beef broth, it can taste a little tinny.

By cutting it with the chicken broth, It just has a good overall meaty flavor.

-That's exactly right.

Yep.

And we're going to go with water, as well.

A lot of these, especially if you're using store-bought, can be pretty salty.

So, just give this a quick stir.

Make sure we scraped up all of that good fond.

And then we're going to add our roast back in.

So, our braising liquid is up to a simmer.

I'm going to cover the pot.

And we're going to go into a 300-degree oven for 2 hours.

And we're going to flip the roast halfway through.

-Okay.

-So, we're two hours into the cook time.

The meat still needs a little bit longer.

-Mm-hmm.

-Takes a long time to really tenderize that.

But it's a perfect time to add the vegetables that we're actually going to eat with it -- so, not the ones that melt into the sauce.

So, starting with 1 1/2 pounds of carrots that are in nice, chunky 3-inch pieces.

So, for the carrots, we want to make sure that they're definitely in the liquid.

-Mm-hmm.

-They take a little bit longer to cook than all the other vegetables, and they're going to get a little bit more heat when they're in the liquid there.

-That makes sense.

-Next up, we're going to scatter over 1 1/2 pounds of red potatoes unpeeled.

So, a little more rustic.

And those are going to go over the top.

And then, finally, 3 pounds of parsnips.

-Mm-hmm.

-Again, these are peeled and cut into nice, big 3-inch pieces.

So, we're going to go back into the oven and cook for about an hour to an hour and a half.

We're looking for everything to turn tender.

-Okay, so, the total cook time's 3 to 3 1/2 hours.

-That's right.

-Okay.

-Okay.

-Oh, gorgeous!

-The big reveal.

So, that's been 1 1/2 hours.

Everything's nice and tender.

And all those vegetables have released their liquid into the pot.

-Mm!

-So, that gravy right now is really flavorful.

So, first, I'm going to get my beautiful roasts out.

And they're very tender.

So, I'm going to tent these roasts with foil.

Now we're gonna get our vegetables out.

And you'll see that they are also very tender.

-Oh, yeah!

-I'm going to season our veg with just a little bit of salt and pepper.

To the braising liquid, I'm going to add 1/3 of a cup of red wine.

-Mm!

-I'm going to cook this until it's about 2 cups, which takes 15 minutes.

-Okay.

-Okay, so, this is down to 2 cups.

It's been about 15 minutes.

You can smell.

-Mm!

-I mean, the smell tells the whole story, right?

-It does.

-Yeah.

-It's a beautiful sauce.

-So, what I'm doing here is I'm just pulling up some of the sauce onto the sides.

That softens that side fond that we are in love with.

And then you can easily knock it down into the sauce.

Okay.

So, let's deal with our beautiful roast now.

So, they're nice and rested, which is fabulous.

Any moisture that's in there is going to stay in there when we slice it.

So, now I'm just going to take off our twine.

I'm going to slice this a quarter-inch thick.

Look at these gorgeous slices here.

Again, a nice, long slicing blade like this is really helpful... -Oh-oh!

-...because it's so tender.

-Oh-oh-oh-oh-oh!

That meat is barely holding together.

I love it.

-So, I covered our veg earlier to make sure it stays nice and warm.

Now it's time to get it on our platter.

-Oh, that looks gorgeous.

-Looks good, right?

-Yeah.

-So, the final step here is to add about half of the sauce right over the meat.

-Mm-hmm.

Let the meat soak it up.

-Ready to dig in?

-Yeah.

Should I bring the sauce with us?

-Yes.

Thank you.

-Don't hold back, either.

-All right, I won't.

-Mm!

I'm gonna put a little sauce on top of mine.

-Yeah.

Gild the lily.

Go for it.

-Yeah, I like a little on the plate.

Oh-oh-oh-oh-oh!

My mouth's been watering for the past half-hour.

Oh, look at that.

You don't even need the knife.

Oh!

-It's fork-tender.

-Mm.

Dan, that's the flavor.

That is the flavor.

-That's the flavor?

I nailed it?

-It is just like my mom used to make.

-Awesome.

I'm so happy.

-Yeah.

-It gets so tender during that long cook time... -Mm-hmm.

-...which is really lovely.

And then everything that comes out of it, you add back in this gorgeous sauce.

-I just love how clean the flavors are.

-Mm-hmm.

-You can taste the beef.

You can taste the carrots, the potatoes.

Dan, this is wonderful.

Thank you.

-You're welcome.

-So, if you want to make this old-fashioned-style pot roast, start by using a beef chuck roast and break it into two pieces.

Add the vegetables partway through cooking and finish the sauce with a little red wine.

From "America's Test Kitchen," a perfect recipe for pot roast with root vegetables.

You really did nail it.

-Oh, I'm so happy.

-I don't even think my mother used a recipe, so I'm glad to have one.

-She never even made pot roast.

You just set me up.

♪♪ -Did you know that apples have the largest genome of any plant variety?

Yes.

That's true -- 57,000 genes.

Heck, that's more than human beings.

We only have 30,000 genes.

Maybe that explains why there are 6,000 cultivars.

Now, part of that complexity has to do with the different end uses.

You want a very different apple for juicing than you might want to put in a lunchbox or in an apple pie.

Today, I'm going to be focusing on baking and cooking with apples.

And I've kind of divided the world of apples into three categories -- the sort of firm, hold-their-shape apples, the fall-apart apples, and the in-between apples.

Now, the thing that's probably the most important differentiator is how strong the pectin and the cell walls are in terms of holding their shape.

And that has a lot to do with acidity, which brings me to Granny Smith.

This is the most classic of the hold-their-shape apples because it's got so much acidity, and that acidity reinforces the pectin in the cell walls, so that the apple, frankly, never collapses.

You can cook a Granny Smith apple for a very long time.

I find them actually a little bit on the dry side.

I kind of prefer the Pink Ladies because they've got a little bit more juiciness, also a little bit of sweetness to balance out all of that tartness.

If you're looking for a tart apple with a little bit of floralness, the Honeycrisp has those sort of flowery notes but still makes a great choice for baking in a pie.

In the middle here, I've got your fall-apart apples.

Now, these are great for applesauce.

Well, maybe not the Red Delicious because it's so bland.

Yeah, it's sweet, but it doesn't have much going on for it.

I prefer the Golden Delicious, which is sweet, and it's got a little bit of fruitiness to it.

Or my favorite is actually the McIntosh, because it has a little bit of acidity to balance the sweetness but will fall apart and make the most glorious applesauce imaginable.

Last but not least are the in-between apples.

Maybe they're "I can do it all" apples is a better description of them.

Here's the Gala.

And the Gala is a little bit of what I would say floral notes to it.

The Fuji has some honey notes, and up front the Empire tastes like cider to me.

And these can bake, they're great in lunchboxes, and you can make applesauce with them.

That is, they do everything.

So, there you have it.

When you're baking with an apple, there's a right apple for every recipe.

♪♪ I love a good caramel apple.

I mean, who doesn't?

You've got the crisp apple, all of that beautiful caramel.

But let's talk about ratios.

I definitely want more caramel in that equation.

And Erin's here with a dessert that she's promised kind of brings the caramel up to the star of the show.

-Absolutely, Bridget.

Yes.

We wanted to really capture this flavor profile of the caramel apple but put it into a pie form.

-Mm!

-And this really gave us the opportunity to really kind of hone the balance of the sweet and the apple and really kind of make it into, like, a nice, elegant dessert.

-Ooh, this sounds so good.

So, caramel, apple, pie -- all the food groups.

Great.

-Say no more.

Okay, let's start with the pie crust.

I'm going to start with 3/4 of a cup of all-purpose flour, 1 tablespoon of sugar, and a 1/2 teaspoon of table salt.

-Okay.

-Now we're just going to give this a couple of pulses to combine those ingredients.

We're going to add 8 tablespoons of unsalted cold butter that I cut into 1/2-inch pieces.

-Okay.

-We're going to do something a little unusual here.

Most pie doughs you take time to really cut butter in so that you get that flakiness.

We're going to actually work this butter in to make a paste.

-Oh.

-And what that's going to do is the butter is going to break down, turn into a paste.

And it's going to coat all that flour, which is going to kind of waterproof it.

So, it's going to limit the gluten that is going to be formed in our pie crust.

So, I'm going to process this until the homogeneous paste forms.

-Okay.

-Okay?

Perfect.

So, that took about 30 seconds.

-Okay.

-Okay.

So, now we have our paste.

And I'm going to just take this and break this into 2-inch pieces.

And now we're going to add more flour.

So, this is a 1/2 cup of all-purpose flour.

The first 3/4 of a cup we waterproofed.

Now I'm adding the 1/2 a cup, and I'm just going to pulse it in.

We want that free flour because ultimately I will be adding water to it.

And that's going to create the gluten.

Okay.

So, this is what we're looking for, basically.

So, we still have flour in there.

-Mm-hmm.

-And you also have, like, little pieces.

All right.

So, earlier, about 15 minutes ago, I grated 2 tablespoons of unsalted butter, and I froze it.

And the importance of this is that now I'm going to toss it in and coat it into our mixture here.

And so, the frozen butter is going to hold its shape.

And as I complete the dough, it's going to add that extra flakiness to our finished pie crust.

-Nice.

-So, I'm just going to do this very quickly.

I don't want the warmth from my hands to melt it.

-Yes.

-So, I'm just literally just kind of working it in, coating it with that free flour.

And that's all it needs.

-That's it.

-Yeah, that's it.

Now we're going to move on to our ice water.

I'm going to add 2 tablespoons of ice water with no ice, just the water.

And now I'm just going to kind of fold it and stir it to incorporate that and to evenly distribute it.

Now I'm going to add 2 more tablespoons of ice water.

And now I'm just going to press.

And once that dough comes together, we're done.

The next step is we're going to refrigerate this.

-All right.

-So, transfer this to plastic wrap.

And now I'm just going to shape it into a disk.

Again, I don't want too much warmth from my hands to change this at all.

And I'm just going to fold the plastic wrap over it and shape it into a 5-inch round disk.

And we're going to refrigerate this for about two hours.

This rest is important because we're going to chill it.

And the flour is going to hydrate.

And that hydration is going to help to make rolling it out easier.

-Fantastic.

-Okay?

-All right.

-All right, two hours.

All right, Bridget, it has been two hours.

And our dough is nicely chilled.

-Okay.

-Time to roll.

We want a 12-inch round.

-Oh, you can see those flakes of butter in here, too.

-Absolutely.

-Yes.

-That's our flakes.

All right.

We are nearing the finish line.

All right.

So, we are at 12 inches.

And I just am going to dust off the excess flour.

I have a 9-inch pie pan here I'm going to transfer the dough into.

So, I'm just rolling it around the rolling pin.

And I'm just kind of brushing off any excess flour.

-Lovely.

-All right?

Now I'm going to lift it and transfer it and center it over our pie pan.

-All right.

-Now I'm just going to fit this into the pie pan.

We want it to be centered.

So, I go around it once, making sure that it's centered.

It's looking pretty good.

Okay, so now I'm just going to trim this.

We want it to overhang by about a half an inch.

-Okay.

-And just I'm making a couple of little snips here and there.

But I kept that circle so I don't have much trimming to do.

Now I'm just going to tuck the edges under.

Okay.

So, we're almost there.

-Okay.

-So, at this point I could make a traditional crimp.

But I'm going to do something different today.

I have a chopstick and I'm going to make a rope kind of edge.

-Oh, cool.

-And I'm going to show you how to do that.

-Lovely.

-So, basically, at this point I'm going to hold this at a 45-degree angle to the edge of the pan.

So, that's 90.

I'm going 45.

And I'm just pressing.

And I'm just going to go around the whole circumference.

And I'm just going to press every half-inch to create what looks like a rope.

Okeydoke.

And the last one is right here.

-Tsk!

Look at that.

-There we go.

Is that beautiful?

There we are.

I'm just going to cover this with plastic wrap.

-All right.

-Thank you.

All right, so, we're just going to put this into the fridge for at least 30 minutes.

We want the dough to firm up -- all right?

-- so, that when it goes into the oven, it's very chilled, and it will not slouch.

-No slumping.

-No slumping.

All right, Bridget, we are ready to bake.

Okay.

So, this is chilled.

It's been chilled for about 30 minutes.

-Yes.

Very, very cold.

-Nice and cold.

Absolutely.

So, I have this on a rimmed baking sheet that I've lined with foil.

And I'm going to just line this with a double layer of aluminum foil.

I want the foil to overhang the edges because we don't want them to get too dark.

-Okay.

-Okay?

And I'm just going to fill this with pie weights.

And I'm going to put this into a 350-degree oven on the middle rack.

And I'm going to bake it for about 25 to 30 minutes.

And I'm going to bake it until the dough is just set.

I'm going to take it out and just peek.

And once that dough is set, I'm going to remove the pie weights.

And then I'm going to put the pie crust back in the oven for another 10 to 15 minutes.

I'm going to rotate it halfway through.

And I'm going to bake it until it's nice and golden brown.

-It smells like pie crust.

That's a good sign.

It's beautiful.

-Okay, so, let's move on to the caramel.

I'm going to add 3/4 of a cup of white sugar and 4 tablespoons, or a 1/4 cup, of water to the pan.

I'm going to turn the heat to medium-high heat.

I'm not going to touch it.

We're going to let this go for about four to six minutes.

And what we're looking for is the sugar to dissolve and to start to become like a straw color.

So, I have another 3/4 of a cup of sugar in here.

And I'm going to add 3 eggs and a 1/4 cup of cornstarch.

This is going to thicken our filling.

-Mm!

-And next this is our unexpected ingredient.

This is white miso paste.

-Huh!

-Yeah.

So, white miso paste is fermented soybeans.

And they also have red.

They have other different colors.

The white is very mellow and very sweet.

-Right.

-So, that's why we're using this.

Really kind of deepens the caramel flavor.

And it also helps to balance the sweetness of our filling.

We're going to add a 1/2 teaspoon of vanilla.

And we're going to add a 1/4 teaspoon of table salt.

Now I'm just going to whisk this together until it's nice and combined.

So, that's ready.

Going back to our sugar.

Okay, we are at straw color right now.

So, now I'm turning the heat down.

We want this to go low and slow for about two to five minutes.

And what we're looking for is the caramel to temp out at 360 to 370, and it's going to be a nice, beautiful amber color.

-And you're turning down the heat here because you just don't want it to run away from you at this point.

-We don't want it to go too fast -- exactly.

-Okay.

-All right.

So, Bridget, as it's cooking, I'm just going to kind of gently give it a little swirl.

-[ Inhales ] Mm.

-Can you smell it?

-Very much so.

-Your caramel is coming to fruition.

I'm going to take the temperature of it right now.

I can see a little smoke coming out.

And so, what we're looking for is 360 to 370.

Okay, great.

Now, taking it off heat, I'm going to add a 1/4 cup of heavy cream.

-Okay.

-And this is going to steam up.

So, you want to be very careful.

And... -There we go.

-Look at that.

Oh!

So, I want to really make sure that this is all incorporated.

All right.

We are looking great in here.

Now I'm going to add some more cream.

I'm going to add 3/4 of a cup of heavy cream.

So, this is a total of 1 cup.

Now I'm going to add gradually 1 1/2 cups of whole milk.

So, I'm getting up every little bit on the side of the pan, making sure I get into all those corners.

And I think we're looking good.

So, let's go back over the heat.

Now I'm going to cook this over medium heat until it comes to a simmer.

All right, Bridget.

We are at a simmer.

So, I'm just going to take 1 cup of this hot mixture.

And I'm going to temper it into our egg mixture.

-All right.

-And gradual is the name of the game here.

Now we're going to add this back to our pot.

Now that they're tempered, the eggs will not curdle.

So, I'm just going to whisk this constantly for about four to six minutes until the temperature is about 180.

But the visual that we're going to look for is that this is going to thicken.

That cornstarch is going to activate, and it's going to thicken almost like a pudding.

-Mm!

-All right.

That's nice and thick, Bridget.

-Oh-ho-ho-ho-ho!

-So, we're looking for 180.

Keeping that mixture moving.

We don't want it to stick to the bottom.

-Right.

-And we have nailed it.

And what we're going to do now is we are going to strain this through a fine-mesh strainer.

Okay.

-Oh, my goodness!

-That beautiful?

So, we're just... -Oh!

-Look at that -- gorgeous, silky, shiny, thick.

Going back to our pie -- this is still warm, okay?

And this is important that it's still warm because I'm going to add the hot filling to the warm crust.

And we're going to bake it.

It's going to take less time in the oven.

And it's going to cook more evenly all the way from the edge to the center of the pie.

-Great.

-I'm just going to give it a little smoothing on the top before it goes into the oven.

It's time to bake, Bridget.

This is going to go into a 350-degree oven on the middle rack, and it's going to take about 14 to 18 minutes.

We're going to bake it until the internal temperature of that custard is about 160.

-Okay.

-Okay?

-Well, that wasn't in there long.

-No.

And the internal temperature should be 160.

-Okay.

-Okay?

All right.

We have 160 degrees, so the pie is perfect, Bridget.

Now we just have to let this cool for four hours.

-Okay.

-All right?

Enter the apples.

-Finally!

-Yeah.

-Because so far it's just a caramel pie.

which, do not get me wrong, I would totally eat.

But now you're bringing in the fresh apples.

-Certainly am.

So, we have three apples here.

You can use Fuji, Gala, Golden Delicious.

Mix up the colors if you want.

-Right.

-We just have red here.

-Okay.

-I cored the apples, and then I cut them into quarters.

And then I slice them on a mandoline very thinly lengthwise so that they're nice and thin.

-Beautiful.

-Yeah.

So, I'm going to toss these with 2 tablespoons of sugar and 2 tablespoons of lemon juice.

-Mm!

-Okay.

So, now I'm just going to toss these to combine.

All right, so, those are nicely tossed.

Now I'm going to microwave these for about two minutes until they start to throw off a little bit of liquid and they soften.

That's the important thing here.

All right.

So, we have some steam action here.

So, you can tell that they're softened.

I'm just going to drain them.

So, now I'm just going to transfer them to a paper-towel-lined tray.

Pat these guys dry.

And now we have our fun arts-and-crafts project I'm going to teach you.

-Yes!

-Okay.

We're going to take five slices, and we're going to shingle them.

And they're overlapping each other by about a half an inch.

And we want five of them.

Okay, so, now I'm just going to take this, and I'm going to roll it into a rosette.

Isn't that beautiful?

-That is adorable.

-Isn't that sweet?

Okay, there we go.

So, we're just going to make a bunch of rosettes.

And we're going to kind of adorn the pie.

And we're going to put them in the center and work our way out until we have about a one-inch border.

Okay, there's one more finishing touch.

We're going to add some salt.

This is flake sea salt.

-Lovely.

-And this salt is just going to balance out the sweetness of the pie.

-Mm!

-All right, just a little bit.

Sprinkle it right over it.

Sprinkle a little on the apples.

-And just like that caramel-apple pie became salted caramel-apple pie.

-Yes.

All right.

-It's almost too pretty to cut.

-Yeah.

So, what I like to do is I just kind of find the center of the pie, and then I just kind of nudge the apples to the side.

Then I just slice and wipe my knife as I go.

-Look how beautiful that custard set up.

Oh-ho-ho-ho!

Come on.

-How cool is that?

Is that so elegant and beautiful?

And you can just see them, like, the fan and the rose.

-Yes!

All right, I'm going to go for just the caramel first.

-Okay.

-That is butterscotch and caramel together.

-Mm-hmm.

-I think it's the miso in there.

-The miso.

-Makes it way more complex.

Apple -- just that little bit of brightness right at the end.

-Yep.

-This is truly a masterpiece in salted-caramel technology.

-Absolutely.

-I adore this pie, and I adore you.

-Aw!

And you, too.

-Thanks, Erin.

-Thanks, Bridget.

-What a pie.

You got to make it.

Look how cute it is.

And it starts with using white miso to add complexity to the caramel custard.

Pour the custard into a warm, parbaked pie shell.

And don't forget to top with those adorable apple roses.

So, from "America's Test Kitchen," this pie is our gift to you -- salted caramel-apple pie.

Mm.

Got to cut up the roses.

Get more of that.

-There you go.

-Get more of this.

Mm.

-Get that flake of salt.

-Mm-hmm.

-Celebrate 25 years of "America's Test Kitchen" and visit our website anytime to access the newest season's full episodes, fail-proof recipes, and ingredient and equipment reviews at americastestkitchen.com/TV25.

Our 25th anniversary cookbook tells the story of how "America's Test Kitchen" changed the way America cooks at home.

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