Recipe Video
Pot Roast
RECIPE
Prep Time: 15 minutes
Cook Time: 3 ½ Hours
Serves: 4
Whenever I think of pot roast, I think of comfort and Sundays. Tender slow-cooked beef, sweet carrots, and savory potatoes in one dish on a relaxing, cozy Sunday evening. When I’m craving extra comfrot, I like to skip the potatoes in this recipe and make my Garlic & Herb Mashed Potatoes. Check out this recipe and many more in my cookbook. Link here: https://sites.prh.com/lets-get-into-it
INGREDIENTS
3 pounds Chuck Roast
4 tbsp Olive Oil, divided
1 tbsp Kosher Salt, for chuck roast
1 tbsp Black Pepper, for chuck roast
1 tbsp Garlic Powder, for Chuck Roast
1 medium Yellow Onion, diced
2 Celery Ribs, diced
3 cloves Garlic, minced
2 tbsp Tomato Paste
¼ cup Unbleached Flour
2 ½ cups Beef Stock
½ tsp Kosher Salt, to taste for gravy
1 pound Baby Yukon Potatoes, sliced
1 pound Carrots, peeled & chopped
1 sprig Sage
2 sprigs Thyme
2 sprigs Rosemary
1 Bay Leaf
INSTRUCTIONS
1. Preheat the oven to 275ºF (135ºC).
2. Pat dry the chuck roast. Spread 2 tbsp olive oil all over the chuck roast. Season on all sides with the salt, black pepper, and garlic powder. The goal is to thoroughly coat the roast with seasonings. Make sure to pat the seasonings on so they don’t fall off. If you need to use more, add enough to evenly cover the meat. If the chuck roast is too large to fit into a 6-quart or larger Dutch oven, I recommend cutting it into 2 to 3 pieces to make it easier to cook.
3. Heat a large Dutch oven over medium heat, then add the remaining 2 tbsp olive oil. The oil is hot when it spreads around the pot easily. Add the roast and sear until browned all over, 3 to 5 minutes per side. Once browned, set aside on a plate.
4. Reduce the heat to medium-low under the pot with the fond (that’s the good stuff on the bottom) and grease. If needed, you can add 2 more tbsp of olive oil. Next add in onions and cook for 1 minute. Add in celery and cook for an additional minute until onions and celery are softened. Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and stir for 30 seconds, until it is incorporated.
5. Add the flour and stir until completely incorporated, about 1 minute. Next, add the beef stock, increase the heat to medium, stir for 1 to 2 minutes, until the gravy thickens. Remove the pot from heat.
6. Return the browned chuck roast to the pot, submerge it in the gravy, and baste the top of the chuck roast with the gravy.
7. Cover the Dutch oven with a lid and bake for 3 to 4 hours until the meat can be easily shredded and is melt-in-your-mouth tender, or adjust for your desired tenderness. Add the potatoes and carrots halfway through the cooking time, then return to the oven to finish cooking.
8. Remove the herbs and bay leaf from the pot when done cooking. Take out the chuck roast and set on a cutting board to chop into desired size pieces. Return to the pot and stir well to incorporate the gravy. If the gravy is oily, you can strain it through a fat separator. Serve and enjoy!
