Pot Roast

Pot Roast

45 mins
Serves 4
Serves

Directions

  1. 1.

    Pat the chuck roast dry and season generously with salt and pepper. Refrigerate uncovered overnight.

  2. 2.

    Cut the heat to medium-high. Add a little oil to coat the bottom of a Dutch oven.

  3. 3.

    Season a half cup of all purpose flour with salt, pepper, onion powder, and garlic powder.

  4. 4.

    Cover the seasoned chuck roast in the seasoned flour.

  5. 5.

    Sear the chuck roast for 4-5 minutes on each side in the Dutch oven until it develops a nice brown crust.

  6. 6.

    Rough chop one large onion, three large carrots, and three ribs of celery. Add these vegetables to the Dutch oven.

  7. 7.

    Add 10 cloves of roughly chopped garlic, 4.5 ounces of tomato paste, salt, and pepper.

  8. 8.

    Fry down for about five minutes, allowing the onions to soften and the tomato paste to caramelize until it has a rich dark color.

  9. 9.

    Add one cup of red wine (or beef stock) to deglaze the pan.

  10. 10.

    Reduce heat to medium-low. Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a shade more garlic powder, and a little more black pepper.

  11. 11.

    Add three cups of beef stock and bring to a simmer.

  12. 12.

    Add the seared chuck roast to the Dutch oven, ensuring it is mostly submerged in the gravy.

  13. 13.

    Add a sprig of fresh thyme and two bay leaves.

  14. 14.

    Cover the Dutch oven with tin foil (to prevent steam from escaping) and preheat the oven to 275 degrees.

  15. 15.

    Cook in the preheated oven for approximately 3.5–4 hours.

  16. 16.

    Remove the thyme and bay leaf. Shred the pot roast using a spoon and serve over mashed potatoes.

  17. 17.

    To thicken the gravy, mash together one tablespoon of room-temperature butter and two tablespoons of all-purpose flour. Add this mixture to the gravy and bring to a simmer.

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Ingredients

  • 3 pounds chuck roast
  • 1 coarse kosher salt
  • 1 black pepper
  • 0.5 cup all purpose flour
  • 1 salt
  • 1 pepper
  • 1 onion powder
  • 1 garlic powder
  • 1 oil
  • 1 large onion
  • 3 large carrots
  • 3 ribs celery
  • 10 cloves garlic
  • 4.5 ounce tube tomato paste
  • 1 cup red wine
  • 3 cups beef stock
  • 1 spoonful better than bouillon
  • 1 Worcestershire sauce
  • 1 garlic powder
  • 1 black pepper
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 tablespoon butter
  • 2 tablespoons all purpose flour

Equipment

7 quart enameled Dutch oven tongs wooden spoon

Tips

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