Pot Roast
Directions
- 1Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight.
- 2Cut heat to medium-high, add oil to the Dutch oven and let it shimmer.
- 3In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder.
- 4Cover the chuck roast in the seasoned flour.
- 5Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust.
- 6Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery.
- 7Add the chopped vegetables to the Dutch oven and cook for 5 minutes.
- 8Add 10 cloves of roughly chopped garlic and a 4.5-ounce tube of tomato paste. Stir and fry for 5 more minutes until tomato paste caramelizes.
- 9Add 1 cup of red wine (or beef stock) and stir.
- 10Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper.
- 11Add 3 cups of beef stock and bring to a simmer.
- 12Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy.
- 13Add 1 sprig of fresh thyme and 2 bay leaves.
- 14Cover the Dutch oven with tin foil (to prevent steam from escaping) and place in a 275°F preheated oven for at least 3.5 hours (or up to 4 hours) or an hour per pound of meat.
- 15Remove the thyme and bay leaves. Shred the roast using a spoon.
- 16In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste.
- 17Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens.
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 few dashes Worcestershire sauce
- 1 shade garlic powder
- 1 little more black pepper
- 1 sprig fresh thyme
- 2 bay leaves
- 1 tablespoon butter
- 2 tablespoons all purpose flour
Equipment
7 quart enameled Dutch oventongswooden spoon