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.
- 2Cut the heat to medium-high. Add a little bit of oil to coat the bottom of the pan.
- 3Add about half a cup of seasoned all-purpose flour to the pan.
- 4Cover the roast in the seasoned flour.
- 5Reduce 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.
- 6Add the chopped vegetables (1 large onion, 3 large carrots, and 3 ribs of celery) to the pan.
- 7Add a couple of butter pats to the pan.
- 8Season the vegetables with salt and pepper and cook for about 5 minutes until the onions start to soften.
- 9Add 10 cloves of roughly chopped garlic and a 4.5 ounce tube of tomato paste.
- 10Fry everything down for another 5 minutes until the tomato paste caramelizes and turns a rich dark color.
- 11Add 1 cup of red wine (or beef stock) to deglaze the pan.
- 12Reduce the heat to medium-low.
- 13Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a little more garlic powder, and a little more black pepper.
- 14Add 3 cups of beef stock.
- 15Bring the mixture to a simmer, then add the roast back to the pan. Make sure it’s partially submerged in the gravy.
- 16Add 1 sprig of fresh thyme and a couple of bay leaves.
- 17Cover 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).
- 18Remove the thyme and bay leaf from the pot roast.
- 19Shred the roast with a spoon.
- 20In 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
- 1 coarse kosher salt
- 1 black pepper
- 1 tablespoon oil
- 0.5 cup all-purpose flour
- 1 salt
- 1 pepper
- 1 onion powder
- 1 garlic powder
- 1 large onion
- 3 large carrots
- 3 ribs celery
- 2 butter pats
- 10 cloves garlic
- 4.5 ounces tomato paste
- 1 cup red wine
- 3 cups beef stock
- 1 spoonful Better Than Bouillon
- 1 Worcestershire sauce
- 1 garlic powder
- 1 black pepper
- 1 sprig fresh thyme
- 2 bay leaves
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
Equipment
7 quart enameled dutch oventongswooden spoon
Related recipes
One-pot creamy Cajun salmon pasta
American · Dinner30m
Stick of Butter Chicken and Rice
American · Dinner1h 5m
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
One-pan creamy four-cheese chicken and rice
American · Dinner40m
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner