# Pot Roast

- Servings: 1 servings
- Total time: 217 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Pat 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.
2. Cut the heat to medium-high. Add a little bit of oil to coat the bottom of the pan.
3. Add about half a cup of seasoned all-purpose flour to the pan.
4. Cover the roast in the seasoned flour.
5. Reduce 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.
6. Add the chopped vegetables (1 large onion, 3 large carrots, and 3 ribs of celery) to the pan.
7. Add a couple of butter pats to the pan.
8. Season the vegetables with salt and pepper and cook for about 5 minutes until the onions start to soften.
9. Add 10 cloves of roughly chopped garlic and a 4.5 ounce tube of tomato paste.
10. Fry everything down for another 5 minutes until the tomato paste caramelizes and turns a rich dark color.
11. Add 1 cup of red wine (or beef stock) to deglaze the pan.
12. Reduce the heat to medium-low.
13. Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a little more garlic powder, and a little more black pepper.
14. Add 3 cups of beef stock.
15. Bring the mixture to a simmer, then add the roast back to the pan. Make sure it’s partially submerged in the gravy.
16. Add 1 sprig of fresh thyme and a couple of bay leaves.
17. Cover 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).
18. Remove the thyme and bay leaf from the pot roast.
19. Shred the roast with a spoon.
20. In 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.

## Equipment

- 7 quart enameled dutch oven
- tongs
- wooden spoon

## Source

- Original video: https://www.tiktok.com/t/ZP8NQV2Uj/
- Recipe page: https://www.cliprecipe.com/recipe/b93f99ec-f2ea-411a-97d4-f54c5ae67eb8
- Extracted: 2024-12-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt