Pot Roast www.tiktok.com 40 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight. 2. Cut heat to medium-high, add oil to the Dutch oven and let it shimmer. 3. In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder. 4. Cover the chuck roast in the seasoned flour. 5. Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust. 6. Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery. 7. Add the chopped vegetables to the Dutch oven and cook for 5 minutes. 8. Add 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. 9. Add 1 cup of red wine (or beef stock) and stir. 10. Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper. 11. Add 3 cups of beef stock and bring to a simmer. 12. Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy. 13. Add 1 sprig of fresh thyme and 2 bay leaves. 14. Cover 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. 15. Remove the thyme and bay leaves. Shred the roast using a spoon. 16. In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste. 17. Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens. 1. Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight. 2. Cut heat to medium-high, add oil to the Dutch oven and let it shimmer. 3. In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder. 4. Cover the chuck roast in the seasoned flour. 5. Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust. 6. Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery. 7. Add the chopped vegetables to the Dutch oven and cook for 5 minutes. 8. Add 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. 9. Add 1 cup of red wine (or beef stock) and stir. 10. Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper. 11. Add 3 cups of beef stock and bring to a simmer. 12. Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy. 13. Add 1 sprig of fresh thyme and 2 bay leaves. 14. Cover 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. 15. Remove the thyme and bay leaves. Shred the roast using a spoon. 16. In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste. 17. Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment 7 quart enameled Dutch oven tongs wooden spoon Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe