Perfect Pot Roast
Directions
- 1Pat the chuck roast dry with paper towels and season it with salt and pepper. Let it sit for about 30 minutes to come up to room temperature.
- 2Pat the chuck roast dry with paper towels and season it with salt and pepper. Let it sit for about 30 minutes to come up to room temperature.
- 3Pat the chuck roast dry with paper towels and season it with salt and pepper. Let it sit for about 30 minutes to come up to room temperature.
- 4Dredge the roast in flour.
- 5Dredge the roast in flour.
- 6Dredge the roast in flour.
- 7Add oil to the enamel dutch oven, sear the roast for about five minutes on each side.
- 8Add oil to the enamel dutch oven, sear the roast for about five minutes on each side.
- 9Add oil to the enamel dutch oven, sear the roast for about five minutes on each side.
- 10Deglaze the pan with Marsala wine.
- 11Deglaze the pan with Marsala wine.
- 12Deglaze the pan with Marsala wine.
- 13Add sliced garlic, bay leaf, fresh thyme, and Dijon mustard to the pot.
- 14Add sliced garlic, bay leaf, fresh thyme, and Dijon mustard to the pot.
- 15Add sliced garlic, bay leaf, fresh thyme, and Dijon mustard to the pot.
- 16Add the halved sweet onions to the pot, cut side down.
- 17Add the halved sweet onions to the pot, cut side down.
- 18Add the halved sweet onions to the pot, cut side down.
- 19Place the seared roast on top of the onions.
- 20Place the seared roast on top of the onions.
- 21Place the seared roast on top of the onions.
- 22Put the pot in the oven at 300°F for about 2 hours.
- 23Put the pot in the oven at 300°F for about 2 hours.
- 24Put the pot in the oven at 300°F for about 2 hours.
- 25Peel and cut carrots into 1 to 1.5-inch pieces.
- 26Peel and cut carrots into 1 to 1.5-inch pieces.
- 27Peel and cut carrots into 1 to 1.5-inch pieces.
- 28Cut potatoes in half.
- 29Cut potatoes in half.
- 30Cut potatoes in half.
- 31Add the carrots and potatoes to the pot.
- 32Add the carrots and potatoes to the pot.
- 33Add the carrots and potatoes to the pot.
- 34Cover the pot and cook for another 1 hour and 30 minutes in the oven at 300°F.
- 35Cover the pot and cook for another 1 hour and 30 minutes in the oven at 300°F.
- 36Cover the pot and cook for another 1 hour and 30 minutes in the oven at 300°F.
- 37Make a slurry with cornstarch and water, then add it to the pot to thicken the sauce.
- 38Make a slurry with cornstarch and water, then add it to the pot to thicken the sauce.
- 39Make a slurry with cornstarch and water, then add it to the pot to thicken the sauce.
- 40Season the sauce with salt and pepper, garnish with thyme, and serve.
- 41Season the sauce with salt and pepper, garnish with thyme, and serve.
- 42Season the sauce with salt and pepper, garnish with thyme, and serve.
Ingredients
- 3.5 pounds chuck roast
- 3.5 pounds chuck roast
- 3.5 pounds chuck roast
- 3.5 teaspoons salt
- 3.5 teaspoons salt
- 3.5 teaspoons salt
- 1 tablespoon pepper
- 1 tablespoon pepper
- 1 tablespoon pepper
- 1.5 tablespoons all-purpose flour
- 1.5 tablespoons all-purpose flour
- 1.5 tablespoons all-purpose flour
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon oil
- 1 cup Marsala wine
- 1 cup Marsala wine
- 1 cup Marsala wine
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 1 unit bay leaf
- 1 unit bay leaf
- 1 unit bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 2 units sweet onions
- 2 units sweet onions
- 2 units sweet onions
- 1 pound potatoes
- 1 pound potatoes
- 1 pound potatoes
- 1 pound carrots
- 1 pound carrots
- 1 pound carrots
- 1 tablespoon corn starch
- 1 tablespoon corn starch
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
Equipment
paper towelbaking sheetknifeenameled cast iron dutch oventongswooden spatulawhisk