Classic Pot Roast
Introduction
Classic Pot Roast is the ultimate comfort food. Tender braised beef, potatoes, and carrots come together in a rich, flavorful sauce perfect for cozy family dinners or special occasions.
Ingredients
For the Roast:
- 4 pounds (1.8kg) chuck roast, tied
- 2½ teaspoons (16g) fine sea salt
- ½ teaspoon pepper
- 2 tablespoons (30g) neutral oil (avocado, vegetable, etc.)
- ¼ cup (60g) olive oil
For the Sauce:
- 2 large yellow onions, cut into large pieces
- 8 cloves garlic, chopped
- 3 tablespoons (45g) tomato paste
- ¼ cup (32g) all-purpose flour
- 1½ cups (360g) dry red wine
- 2 cups (480g) low-sodium beef stock, divided
- 2 large bay leaves
- 2 tablespoons (30g) Worcestershire sauce
- 10 sprigs thyme, tied
For the Vegetables:
- 1½ pounds (680g) red or small yellow potatoes, cut into large chunks
- 2 pounds (908g) carrots, cut into 3-inch chunks
- 3 tablespoons minced flat-leaf Italian parsley for garnish
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the Oven
- Preheat oven to 325°F and position the rack in the center to accommodate a Dutch oven with its lid.
- Sear the Roast
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat a large pan over medium heat and add the neutral oil.
- Sear the roast on all sides until browned (about 15 minutes total), then transfer to a plate.
- Deglaze the pan with ½ cup of beef stock, scrap the browned bits, and combine this liquid with the remaining beef stock. Set aside.
- Sauté the Aromatics
- Heat a large Dutch oven over medium heat and add olive oil.
- Add the onions with a pinch of salt and cook until translucent (about 10 minutes).
- Stir in the garlic and cook for another 2 minutes, until fragrant.
- Build the Sauce
- Add the tomato paste to the Dutch oven and cook for 3 minutes.
- Stir in the flour and cook for 1 minute until no white specks remain.
- Add the red wine, beef stock mixture, thyme, bay leaves, and Worcestershire sauce.
- Bring the mixture to a boil while stirring to dissolve any clumps of flour. Boil for 2 minutes, then remove from heat.
- Braise the Roast
- Return the seared roast to the Dutch oven, ensuring it’s submerged in the sauce.
- Cover the pot and transfer to the preheated oven.
- Add the Vegetables
- After 1½ hours, remove the pot from the oven and uncover.
- Add the potatoes and carrots to the pot, cover again, and return to the oven.
- Cook for 2 to 2½ hours or until the roast reaches an internal temperature of 200-210°F.
- Finish the Sauce
- Remove the roast and vegetables from the pot and tent with foil.
- Discard the bay leaves and thyme bundle.
- Lay paper towels on top to absorb fat or skim with a ladle to de-grease the sauce.
- For a thicker sauce:
- Blend softened onions and a few potatoes with an immersion blender.
- Alternatively, heat the sauce over medium-high heat to reduce until it coats the back of a spoon.
- Or, mix 2 tablespoons of flour with ¼ cup water to create a slurry. Stir into the simmering sauce until thickened.
- Serve
- Shred or cut the roast into chunks, discarding large pieces of fat.
- Mix the meat with the sauce or serve it alongside.
- Season the carrots and potatoes with salt and pepper.
- Garnish with parsley and serve hot.
Pro Tips
- Use High-Quality Ingredients: A good cut of chuck roast and a robust red wine enhance the flavors.
- Don’t Skip the Sear: Browning the roast adds depth to the final dish.
- Customize Vegetables: Add parsnips or celery for more variety.
FAQs
Q: Can I make this in a slow cooker?
A: Yes! Sear the roast and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
Q: Can I freeze leftovers?
A: Absolutely! Store the cooled roast and vegetables in an airtight container for up to 3 months. Reheat gently on the stovetop or in the oven.
Q: What wine should I use?
A: Use a dry red wine like Cabernet Sauvignon or Merlot for the best results.