Beef Pot Roast

180 mins
Serves 9
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Directions

  1. 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.
  2. 2Pat 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.
  3. 3Pat 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.
  4. 4Preheat the oven to 325°F (160°C).
  5. 5Preheat the oven to 325°F (160°C).
  6. 6Preheat the oven to 325°F (160°C).
  7. 7Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
  8. 8Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
  9. 9Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
  10. 10Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
  11. 11Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
  12. 12Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
  13. 13Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
  14. 14Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
  15. 15Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
  20. 20Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
  21. 21Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
  22. 22While the roast is cooking, peel and cube about 900g of potatoes.
  23. 23While the roast is cooking, peel and cube about 900g of potatoes.
  24. 24While the roast is cooking, peel and cube about 900g of potatoes.
  25. 25Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
  26. 26Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
  27. 27Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
  28. 28Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
  29. 29Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
  30. 30Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
  31. 31About 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.
  32. 32About 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.
  33. 33About 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.
  34. 34After 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.
  35. 35After 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.
  36. 36After 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.
  37. 37Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
  38. 38Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
  39. 39Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
  40. 40Add 45g of shredded beef liver to the sauce and stir until it melts in.
  41. 41Add 45g of shredded beef liver to the sauce and stir until it melts in.
  42. 42Add 45g of shredded beef liver to the sauce and stir until it melts in.
  43. 43Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
  44. 44Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
  45. 45Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
  46. 46Serve the pot roast and carrots over the mashed potatoes.
  47. 47Serve the pot roast and carrots over the mashed potatoes.
  48. 48Serve the pot roast and carrots over the mashed potatoes.

Ingredients

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