Pot Roast
Directions
- 1Pat the chuck roast dry and season it generously with coarse kosher salt and black pepper. Let it sit uncovered in the fridge until the next day.
- 2Pat the chuck roast dry and season it generously with coarse kosher salt and black pepper. Let it sit uncovered in the fridge until the next day.
- 3Pat the chuck roast dry and season it generously with coarse kosher salt and black pepper. Let it sit uncovered in the fridge until the next day.
- 4Cut the heat to medium-high. Add a little bit of oil to coat the bottom of the pan.
- 5Cut the heat to medium-high. Add a little bit of oil to coat the bottom of the pan.
- 6Cut the heat to medium-high. Add a little bit of oil to coat the bottom of the pan.
- 7Add about half a cup of seasoned all-purpose flour to the pan.
- 8Add about half a cup of seasoned all-purpose flour to the pan.
- 9Add about half a cup of seasoned all-purpose flour to the pan.
- 10Cover the roast in the seasoned flour.
- 11Cover the roast in the seasoned flour.
- 12Cover the roast in the seasoned flour.
- 13Reduce the heat to medium. Place the floured roast in the pan and cook for about 4-5 minutes on each side until a nice brown crust forms.
- 14Reduce the heat to medium. Place the floured roast in the pan and cook for about 4-5 minutes on each side until a nice brown crust forms.
- 15Reduce the heat to medium. Place the floured roast in the pan and cook for about 4-5 minutes on each side until a nice brown crust forms.
- 16Add the chopped vegetables (1 large onion, 3 large carrots, and 3 ribs of celery) to the pan.
- 17Add the chopped vegetables (1 large onion, 3 large carrots, and 3 ribs of celery) to the pan.
- 18Add the chopped vegetables (1 large onion, 3 large carrots, and 3 ribs of celery) to the pan.
- 19Add a couple of butter pats to the pan.
- 20Add a couple of butter pats to the pan.
- 21Add a couple of butter pats to the pan.
- 22Season the vegetables with salt and pepper and cook for about 5 minutes until the onions start to soften.
- 23Season the vegetables with salt and pepper and cook for about 5 minutes until the onions start to soften.
- 24Season the vegetables with salt and pepper and cook for about 5 minutes until the onions start to soften.
- 25Add 10 cloves of roughly chopped garlic and a 4.5 ounce tube of tomato paste.
- 26Add 10 cloves of roughly chopped garlic and a 4.5 ounce tube of tomato paste.
- 27Add 10 cloves of roughly chopped garlic and a 4.5 ounce tube of tomato paste.
- 28Fry everything down for another 5 minutes until the tomato paste caramelizes and turns a rich dark color.
- 29Fry everything down for another 5 minutes until the tomato paste caramelizes and turns a rich dark color.
- 30Fry everything down for another 5 minutes until the tomato paste caramelizes and turns a rich dark color.
- 31Add 1 cup of red wine (or beef stock) to deglaze the pan.
- 32Add 1 cup of red wine (or beef stock) to deglaze the pan.
- 33Add 1 cup of red wine (or beef stock) to deglaze the pan.
- 34Reduce the heat to medium-low.
- 35Reduce the heat to medium-low.
- 36Reduce the heat to medium-low.
- 37Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a little more garlic powder, and a little more black pepper.
- 38Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a little more garlic powder, and a little more black pepper.
- 39Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a little more garlic powder, and a little more black pepper.
- 40Add 3 cups of beef stock.
- 41Add 3 cups of beef stock.
- 42Add 3 cups of beef stock.
- 43Bring the mixture to a simmer, then add the roast back to the pan. Make sure it’s partially submerged in the gravy.
- 44Bring the mixture to a simmer, then add the roast back to the pan. Make sure it’s partially submerged in the gravy.
- 45Bring the mixture to a simmer, then add the roast back to the pan. Make sure it’s partially submerged in the gravy.
- 46Add 1 sprig of fresh thyme and a couple of bay leaves.
- 47Add 1 sprig of fresh thyme and a couple of bay leaves.
- 48Add 1 sprig of fresh thyme and a couple of bay leaves.
- 49Cover the pan with tin foil to prevent steam from escaping and place it in a 275 degrees preheated oven for at least 3.5 hours, or maybe 4 hours (about 1 hour per pound of meat).
- 50Cover the pan with tin foil to prevent steam from escaping and place it in a 275 degrees preheated oven for at least 3.5 hours, or maybe 4 hours (about 1 hour per pound of meat).
- 51Cover the pan with tin foil to prevent steam from escaping and place it in a 275 degrees preheated oven for at least 3.5 hours, or maybe 4 hours (about 1 hour per pound of meat).
- 52Remove the thyme and bay leaf from the pot roast.
- 53Remove the thyme and bay leaf from the pot roast.
- 54Remove the thyme and bay leaf from the pot roast.
- 55Shred the roast with a spoon.
- 56Shred the roast with a spoon.
- 57Shred the roast with a spoon.
- 58In a separate bowl, mash together 1 tablespoon of room temperature butter and 2 tablespoons of all-purpose flour to form a paste. Stir the paste into the simmering gravy to thicken it.
- 59In a separate bowl, mash together 1 tablespoon of room temperature butter and 2 tablespoons of all-purpose flour to form a paste. Stir the paste into the simmering gravy to thicken it.
- 60In a separate bowl, mash together 1 tablespoon of room temperature butter and 2 tablespoons of all-purpose flour to form a paste. Stir the paste into the simmering gravy to thicken it.
Ingredients
- 3 pounds chuck roast
- 3 pounds chuck roast
- 3 pounds chuck roast
- 1 coarse kosher salt
- 1 coarse kosher salt
- 1 coarse kosher salt
- 1 black pepper
- 1 black pepper
- 1 black pepper
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon oil
- 0.5 cup all-purpose flour
- 0.5 cup all-purpose flour
- 0.5 cup all-purpose flour
- 1 salt
- 1 salt
- 1 salt
- 1 pepper
- 1 pepper
- 1 pepper
- 1 onion powder
- 1 onion powder
- 1 onion powder
- 1 garlic powder
- 1 garlic powder
- 1 garlic powder
- 1 large onion
- 1 large onion
- 1 large onion
- 3 large carrots
- 3 large carrots
- 3 large carrots
- 3 ribs celery
- 3 ribs celery
- 3 ribs celery
- 2 butter pats
- 2 butter pats
- 2 butter pats
- 10 cloves garlic
- 10 cloves garlic
- 10 cloves garlic
- 4.5 ounces tomato paste
- 4.5 ounces tomato paste
- 4.5 ounces tomato paste
- 1 cup red wine
- 1 cup red wine
- 1 cup red wine
- 3 cups beef stock
- 3 cups beef stock
- 3 cups beef stock
- 1 spoonful Better Than Bouillon
- 1 spoonful Better Than Bouillon
- 1 spoonful Better Than Bouillon
- 1 Worcestershire sauce
- 1 Worcestershire sauce
- 1 Worcestershire sauce
- 1 garlic powder
- 1 garlic powder
- 1 garlic powder
- 1 black pepper
- 1 black pepper
- 1 black pepper
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 1 sprig fresh thyme
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons all-purpose flour
Equipment
7 quart enameled dutch oventongswooden spoon