Classic Pot Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs 30 mins
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Servings
6
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Calories
821 kcal
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Course
Main Course, Dinner
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Cuisine
American
Classic Pot Roast Recipe
Description
The preparation begins with seasoning a 3½ to 4-pound beef chuck roast heavily with salt and letting it rest in the refrigerator for up to two days. The beef is then seared in olive oil to develop a golden crust. Vegetables including julienned yellow onions, sliced leeks, and garlic are sautéed until deeply browned, then deglazed with red wine and combined with tomato paste. The braising liquid includes additional red wine, beef stock, bay leaves, fresh thyme, and parsley stems, creating a fragrant cooking environment.
Root vegetables like baby Yukon Gold potatoes, carrots, celery, parsnips, and rutabaga are added to the pot roast to cook gradually with the meat. The beef becomes tender over slow cooking, enriched by the aromatic broth and herbs. The final dish offers a savory, comforting meal showcasing classic pot roast flavors with a balance of umami from tomato paste and red wine.
For storing leftovers, the pot roast and vegetables can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently over low heat, stirring occasionally. The recipe can be made ahead up to an hour before serving, kept warm over low heat. Various sizes of Dutch ovens can be used, and vegetables need not be fully submerged in liquid during cooking.
Ingredients
- 3 ½ to 4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 yellow onion peeled julienne
- 2 leek white and yellow parts only, thinly sliced and rinsed
- 6 garlic thinly sliced, cloves
- 1 cup red wine
- 3 tablespoons tomato paste
- 6 cups beef stock
- 2 bay leaf
- 8 to 10 thyme sprigs, fresh
- 8-10 parsley fresh, stems with leaves
- 2 pounds Yukon Gold potato baby size
- 6 carrot peeled, regular or 10 baby tri-colored, cut into 2” pieces
- 4 celery ribs cut into 2” pieces
- 2 parsnip cut into 2” inch pieces, peeled
- 1 rutabaga peeled, cut into 1” cubes
- 1/2 beurre manié recipe
- Worcestershire sauce to taste
- 1 tablespoon red wine vinegar
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- parsley optional, finely minced for garnish
Instructions
- Generously season the beef on all sides with salt.
- Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
- Remove the beef from the fridge and season with pepper on all sides.
- Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
- 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.
- 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.
- Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
- Deglaze with ¼ cup of wine and cook until it is completely absorbed.
- Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.⅘
- Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
- 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°.
- 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.
- Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
- 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.
- Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
- Add the beef back to the pot and serve.
Notes
- The roast can be seasoned and refrigerated uncovered for 12 to 48 hours before cooking to improve flavor.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw for one day before reheating.
- Reheat portions gently over low heat, stirring occasionally to warm thoroughly.
- Any large pot or Dutch oven suitable for slow cooking can be used; vegetables do not need to be fully submerged in liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 821 kcal
% Daily Value*
| Calories | 821kcal | 41% |
| Carbohydrates | 59g | 20% |
| Protein | 62g | 124% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 828mg | 35% |
| Potassium | 2764mg | 59% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 10927IU | 219% |
| Vitamin C | 67mg | 74% |
| Calcium | 186mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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