billyparisi.com
Classic Pot Roast Recipe
This classic pot roast recipe of roasted chuck roast braised in broth and finished with vegetables makes for an amazing home-cooked meal.
Prep
30 min
Cook
4h 30m
Total
5h
Serves
6
Instructions
- 01
Generously season the beef on all sides with salt.
- 02
Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
- 03
Remove the beef from the fridge and season with pepper on all sides.
- 04
Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
- 05
Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.
- 06
Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
- 07
Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
- 08
Deglaze with ¼ cup of wine and cook until it is completely absorbed.
- 09
Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
- 10
Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
- 11
Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
- 12
With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
- 13
Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
- 14
Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
- 15
Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
- 16
Add the beef back to the pot and serve.
Nutrition
per serving · 1 serving
- Calories
- 821
- Protein
- 62g
- Carbs
- 59g
- Fat
- 36g
- Fiber
- 10g
- Sugar
- 13g
- Sat. fat
- 14g
- Sodium
- 828mg
- Cholesterol
- 183mg
Variations & swaps
Ingredients and Substitutions
- Beef – Beef chuck roast is the best cut of beef to use. However, you can use brisket, top or bottom round, and sirloin.
- Vegetables – Carrots, celery, and potatoes are the basic vegetables used in a pot roast. This can be enhanced by adding parsnips, turnips, rutabaga, celeriac root, and mushrooms. Options for potatoes are baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered.
- Onions – I used yellow onions, leeks, and garlic. You can use onions and garlic in this recipe. In addition, you can substitute the yellow onion for a red, white, or sweet one.
- Tomato Paste – Some tomato paste will help add a touch of sweetness and acidity to the pot roast.
- Flour – Regular all-purpose flour is used to make a beurre manié, a thickening agent for the sauce.
- Fat – Olive oil, avocado oil, lard, or beef tallow can be used when searing the beef and vegetables. In addition, you will need some softened unsalted butter.
- Wine – You can use dry red or white wine for this recipe. For red, use cabernet sauvignon, merlot, or shiraz. For white, use chardonnay, sauvignon Blanc, or pinot grigio. In addition, you could also use a dark beer such as Guinness.
- Herbs – I like to use a combination of fresh thyme and parsley with the addition of bay leaves. Fresh rosemary would also be an acceptable option. For dry ingredients, substitute the fresh thyme with 2 teaspoons of dry thyme and 2 teaspoons of dry parsley for the fresh parsley.
- Stock – Beef stock is best to use for this recipe. You can substitute with water, brodo, vegetable stock, or chicken stock.
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