Pot Roast
Directions
- 1Season the boneless beef chuck roast with 3 tablespoons of kosher salt, ensuring it's seasoned all the way through.
- 2Season the boneless beef chuck roast with 3 tablespoons of kosher salt, ensuring it's seasoned all the way through.
- 3Season the boneless beef chuck roast with 3 tablespoons of kosher salt, ensuring it's seasoned all the way through.
- 4Wrap the seasoned meat tightly in plastic wrap to keep the salt close to the meat, helping it season well as it sits in the refrigerator overnight.
- 5Wrap the seasoned meat tightly in plastic wrap to keep the salt close to the meat, helping it season well as it sits in the refrigerator overnight.
- 6Wrap the seasoned meat tightly in plastic wrap to keep the salt close to the meat, helping it season well as it sits in the refrigerator overnight.
- 7Unwrap the beef chuck roast after it has sat overnight, removing the plastic wrap.
- 8Unwrap the beef chuck roast after it has sat overnight, removing the plastic wrap.
- 9Unwrap the beef chuck roast after it has sat overnight, removing the plastic wrap.
- 10Add oil to a large Dutch oven and heat it to brown the meat.
- 11Add oil to a large Dutch oven and heat it to brown the meat.
- 12Add oil to a large Dutch oven and heat it to brown the meat.
- 13Carefully lower the beef chuck roast into the hot oil in the Dutch oven.
- 14Carefully lower the beef chuck roast into the hot oil in the Dutch oven.
- 15Carefully lower the beef chuck roast into the hot oil in the Dutch oven.
- 16Brown the meat on all sides until it has a nice caramelization, ensuring those brown bits at the bottom of the pan develop for flavor.
- 17Brown the meat on all sides until it has a nice caramelization, ensuring those brown bits at the bottom of the pan develop for flavor.
- 18Brown the meat on all sides until it has a nice caramelization, ensuring those brown bits at the bottom of the pan develop for flavor.
- 19Remove the browned beef chuck roast from the Dutch oven and place it on a plate to rest.
- 20Remove the browned beef chuck roast from the Dutch oven and place it on a plate to rest.
- 21Remove the browned beef chuck roast from the Dutch oven and place it on a plate to rest.
- 22Reduce the heat to medium and add 4 chopped onions to the Dutch oven, then add a tablespoon of kosher salt.
- 23Reduce the heat to medium and add 4 chopped onions to the Dutch oven, then add a tablespoon of kosher salt.
- 24Reduce the heat to medium and add 4 chopped onions to the Dutch oven, then add a tablespoon of kosher salt.
- 25Stir the onions until they are slightly softened.
- 26Stir the onions until they are slightly softened.
- 27Stir the onions until they are slightly softened.
- 28Add tomato paste and 4 minced garlic cloves to the softened onions, stirring to combine.
- 29Add tomato paste and 4 minced garlic cloves to the softened onions, stirring to combine.
- 30Add tomato paste and 4 minced garlic cloves to the softened onions, stirring to combine.
- 31Cook until the garlic is tender and the tomato paste has turned a dark brick-red color.
- 32Cook until the garlic is tender and the tomato paste has turned a dark brick-red color.
- 33Cook until the garlic is tender and the tomato paste has turned a dark brick-red color.
- 34Pour dry red wine into the pot and stir, letting the alcohol cook off and the wine reduce to about half.
- 35Pour dry red wine into the pot and stir, letting the alcohol cook off and the wine reduce to about half.
- 36Pour dry red wine into the pot and stir, letting the alcohol cook off and the wine reduce to about half.
- 37Add 2 bay leaves and all-purpose flour to the mixture, stirring well to achieve a velvety consistency for the sauce.
- 38Add 2 bay leaves and all-purpose flour to the mixture, stirring well to achieve a velvety consistency for the sauce.
- 39Add 2 bay leaves and all-purpose flour to the mixture, stirring well to achieve a velvety consistency for the sauce.
- 40Pour in a cup of chicken broth and add a generous amount of black pepper.
- 41Pour in a cup of chicken broth and add a generous amount of black pepper.
- 42Pour in a cup of chicken broth and add a generous amount of black pepper.
- 43Nestle the browned beef chuck roast back into the Dutch oven with the sauce and onions.
- 44Nestle the browned beef chuck roast back into the Dutch oven with the sauce and onions.
- 45Nestle the browned beef chuck roast back into the Dutch oven with the sauce and onions.
- 46Scatter potatoes, carrots, and celery around the meat in the Dutch oven.
- 47Scatter potatoes, carrots, and celery around the meat in the Dutch oven.
- 48Scatter potatoes, carrots, and celery around the meat in the Dutch oven.
- 49Place a tight-fitting lid on the Dutch oven.
- 50Place a tight-fitting lid on the Dutch oven.
- 51Place a tight-fitting lid on the Dutch oven.
- 52Put the Dutch oven in a 275-degree Fahrenheit oven for 3 to 3.5 hours, or until the meat is tender but not completely falling apart.
- 53Put the Dutch oven in a 275-degree Fahrenheit oven for 3 to 3.5 hours, or until the meat is tender but not completely falling apart.
- 54Put the Dutch oven in a 275-degree Fahrenheit oven for 3 to 3.5 hours, or until the meat is tender but not completely falling apart.
- 55Remove the pot roast from the oven.
- 56Remove the pot roast from the oven.
- 57Remove the pot roast from the oven.
- 58Leave the pot roast covered for about 45 minutes to rest, which prevents it from drying out.
- 59Leave the pot roast covered for about 45 minutes to rest, which prevents it from drying out.
- 60Leave the pot roast covered for about 45 minutes to rest, which prevents it from drying out.
- 61Uncover the pot roast after resting, noting its dark brown, almost glazed appearance and that the vegetables are submerged.
- 62Uncover the pot roast after resting, noting its dark brown, almost glazed appearance and that the vegetables are submerged.
- 63Uncover the pot roast after resting, noting its dark brown, almost glazed appearance and that the vegetables are submerged.
- 64Remove the pot roast from the pot and place it on a cutting board.
- 65Remove the pot roast from the pot and place it on a cutting board.
- 66Remove the pot roast from the pot and place it on a cutting board.
- 67Cut and remove the strings from the pot roast.
- 68Cut and remove the strings from the pot roast.
- 69Cut and remove the strings from the pot roast.
- 70Slice the tender pot roast, noting that it still holds its shape.
- 71Slice the tender pot roast, noting that it still holds its shape.
- 72Slice the tender pot roast, noting that it still holds its shape.
- 73Arrange the sliced pot roast and vegetables on a serving platter.
- 74Arrange the sliced pot roast and vegetables on a serving platter.
- 75Arrange the sliced pot roast and vegetables on a serving platter.
- 76Ladle some of the delicious sauce over the pot roast and vegetables.
- 77Ladle some of the delicious sauce over the pot roast and vegetables.
- 78Ladle some of the delicious sauce over the pot roast and vegetables.
- 79Garnish with fresh parsley.
- 80Garnish with fresh parsley.
- 81Garnish with fresh parsley.
Ingredients
- 4 pounds Boneless Beef Chuck Roast
- 4 pounds Boneless Beef Chuck Roast
- 4 pounds Boneless Beef Chuck Roast
- 3 tablespoons Kosher Salt
- 3 tablespoons Kosher Salt
- 3 tablespoons Kosher Salt
- 1 tablespoon Kosher Salt
- 1 tablespoon Kosher Salt
- 1 tablespoon Kosher Salt
- Oil
- Oil
- Oil
- 4 Onions
- 4 Onions
- 4 Onions
- Tomato Paste
- Tomato Paste
- Tomato Paste
- 4 Garlic Cloves
- 4 Garlic Cloves
- 4 Garlic Cloves
- Dry Red Wine
- Dry Red Wine
- Dry Red Wine
- 2 Bay Leaves
- 2 Bay Leaves
- 2 Bay Leaves
- All-Purpose Flour
- All-Purpose Flour
- All-Purpose Flour
- 1 cup Chicken Broth
- 1 cup Chicken Broth
- 1 cup Chicken Broth
- Black Pepper
- Black Pepper
- Black Pepper
- Potatoes
- Potatoes
- Potatoes
- Carrots
- Carrots
- Carrots
- Celery
- Celery
- Celery
- Parsley
- Parsley
- Parsley
Equipment
Baking trayPlastic wrapDutch ovenTongsWooden spoonOvenKnifeFork
Tips
- Use kosher salt as it is less dense than table salt.
- Tying the beef chuck roast helps it hold its shape while cooking.
- Browning the meat on all sides is crucial for developing flavor.
- The aggressive bubbling sound during browning indicates good caramelization.
- If you don't want to use red wine, you can substitute with more vegetable, beef, or chicken broth.
- Resting the pot roast covered for 45 minutes after cooking prevents it from drying out.