Beef Pot Roast

Name: Beef Pot Roast
Total time: 180 min
Yield: 9 servings
Cuisine: American
Ingredients: 3 lb beef chuck roast; salt; 1 tbsp beef tallow or butter; 0.5 cup red wine; 0.5 cup cherry juice; 0.25 tsp cream of tartar; 1.5 tsp beet juice; 2 tbsp worcestershire sauce; 3 cups beef bone broth; 0.5 tsp ground thyme; 3 cloves garlic, crushed and peeled; 2 bay leaves; 900 g peeled russet potatoes; 4 tbsp butter; 1 cup whole milk; 7 medium-sized carrots, peeled/cleaned and chopped; 2 tbsp beef gelatin; 45 g shredded beef liver

Serves 9

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Beef Pot Roast

youtube.com

Serves 9

Directions

1Pat the beef chuck roast dry with paper towels and lightly salt all surfaces. Place on a rack over a sheet pan and let dry brine uncovered in the fridge overnight or up to 24 hours.
2Preheat the oven to 325°F (160°C).
3Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
4Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
5Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
6Add 2 tbsp of Worcestershire sauce, 3 cups of beef bone broth, 1/2 tsp of ground thyme, 2-3 crushed garlic cloves, and 2 bay leaves to the pot.
7Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
8While the roast is cooking, peel and cube about 900g of potatoes.
9Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
10Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
11About 40 minutes before the roast is done, peel and chop 7 medium-sized carrots (about 600g) and add them to the Dutch oven with the roast, ensuring they are submerged in the broth.
12After 3 hours, remove the roast and carrots from the pot. Use a piece of the roast to scrape up any browned bits (fond) from the bottom of the pot.
13Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
14Add 45g of shredded beef liver to the sauce and stir until it melts in.
15Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
16Serve the pot roast and carrots over the mashed potatoes.

Ingredients

3 lb beef chuck roast
salt
1 tbsp beef tallow or butter
0.5 cup red wine
0.5 cup cherry juice
0.25 tsp cream of tartar
1.5 tsp beet juice
2 tbsp worcestershire sauce
3 cups beef bone broth
0.5 tsp ground thyme
3 cloves garlic, crushed and peeled
2 bay leaves
900 g peeled russet potatoes
4 tbsp butter
1 cup whole milk
7 medium-sized carrots, peeled/cleaned and chopped
2 tbsp beef gelatin
45 g shredded beef liver

Equipment

big boardsmall sheet panInstant Pot insert or cooling rackDutch oven or oven-safe pot and lid combotongswooden spooncheese grater

Tips

Dry brine the beef uncovered in the fridge overnight or for up to 24 hours for maximum air flow.
When dry brining, ensure good air flow around the meat. Check for texture and smell before cooking; slimy texture, large gray patches, or a rotting smell indicate spoilage.
When cooking with enameled cast iron, never use metal utensils and never heat the pot without something in it.
Pat the meat dry before searing to improve browning.
If you cannot drink alcohol, you can substitute red wine with cherry juice, cream of tartar, and optionally beet juice.
Frozen beef bone broth blocks can be used, with each equating to about a cup.
Boiling potatoes reduces anti-nutrients like solanine, oxalates, and lectins.
Adding carrots near the end of cooking helps them maintain some body and crispness.
Use a chunk of cooked roast to incorporate the fond back into the sauce.
Add beef gelatin in stages to prevent clumping.
Shred frozen beef liver with a cheese grater for easy incorporation into the sauce.

Beef Pot Roast

Serves 9

youtube.com

Beef Pot Roast

youtube.com

Serves 9

Directions

1Pat the beef chuck roast dry with paper towels and lightly salt all surfaces. Place on a rack over a sheet pan and let dry brine uncovered in the fridge overnight or up to 24 hours.
2Preheat the oven to 325°F (160°C).
3Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
4Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
5Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
6Add 2 tbsp of Worcestershire sauce, 3 cups of beef bone broth, 1/2 tsp of ground thyme, 2-3 crushed garlic cloves, and 2 bay leaves to the pot.
7Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
8While the roast is cooking, peel and cube about 900g of potatoes.
9Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
10Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
11About 40 minutes before the roast is done, peel and chop 7 medium-sized carrots (about 600g) and add them to the Dutch oven with the roast, ensuring they are submerged in the broth.
12After 3 hours, remove the roast and carrots from the pot. Use a piece of the roast to scrape up any browned bits (fond) from the bottom of the pot.
13Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
14Add 45g of shredded beef liver to the sauce and stir until it melts in.
15Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
16Serve the pot roast and carrots over the mashed potatoes.

Ingredients

3 lb beef chuck roast
salt
1 tbsp beef tallow or butter
0.5 cup red wine
0.5 cup cherry juice
0.25 tsp cream of tartar
1.5 tsp beet juice
2 tbsp worcestershire sauce
3 cups beef bone broth
0.5 tsp ground thyme
3 cloves garlic, crushed and peeled
2 bay leaves
900 g peeled russet potatoes
4 tbsp butter
1 cup whole milk
7 medium-sized carrots, peeled/cleaned and chopped
2 tbsp beef gelatin
45 g shredded beef liver

Equipment

big boardsmall sheet panInstant Pot insert or cooling rackDutch oven or oven-safe pot and lid combotongswooden spooncheese grater

Tips

Dry brine the beef uncovered in the fridge overnight or for up to 24 hours for maximum air flow.
When dry brining, ensure good air flow around the meat. Check for texture and smell before cooking; slimy texture, large gray patches, or a rotting smell indicate spoilage.
When cooking with enameled cast iron, never use metal utensils and never heat the pot without something in it.
Pat the meat dry before searing to improve browning.
If you cannot drink alcohol, you can substitute red wine with cherry juice, cream of tartar, and optionally beet juice.
Frozen beef bone broth blocks can be used, with each equating to about a cup.
Boiling potatoes reduces anti-nutrients like solanine, oxalates, and lectins.
Adding carrots near the end of cooking helps them maintain some body and crispness.
Use a chunk of cooked roast to incorporate the fond back into the sauce.
Add beef gelatin in stages to prevent clumping.
Shred frozen beef liver with a cheese grater for easy incorporation into the sauce.