Pot Roast

40 mins
Serves 1
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Directions

  1. 1Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight.
  2. 2Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight.
  3. 3Pat the chuck roast dry and season generously with coarse kosher salt and black pepper. Refrigerate uncovered overnight.
  4. 4Cut heat to medium-high, add oil to the Dutch oven and let it shimmer.
  5. 5Cut heat to medium-high, add oil to the Dutch oven and let it shimmer.
  6. 6Cut heat to medium-high, add oil to the Dutch oven and let it shimmer.
  7. 7In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder.
  8. 8In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder.
  9. 9In a separate bowl, mix together 1/2 cup all-purpose flour with salt, pepper, onion powder, and garlic powder.
  10. 10Cover the chuck roast in the seasoned flour.
  11. 11Cover the chuck roast in the seasoned flour.
  12. 12Cover the chuck roast in the seasoned flour.
  13. 13Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust.
  14. 14Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust.
  15. 15Place the floured chuck roast in the Dutch oven and cook for 4-5 minutes on each side to create a nice brown crust.
  16. 16Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery.
  17. 17Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery.
  18. 18Rough chop 1 large onion, 3 large carrots, and 3 ribs of celery.
  19. 19Add the chopped vegetables to the Dutch oven and cook for 5 minutes.
  20. 20Add the chopped vegetables to the Dutch oven and cook for 5 minutes.
  21. 21Add the chopped vegetables to the Dutch oven and cook for 5 minutes.
  22. 22Add 10 cloves of roughly chopped garlic and a 4.5-ounce tube of tomato paste. Stir and fry for 5 more minutes until tomato paste caramelizes.
  23. 23Add 10 cloves of roughly chopped garlic and a 4.5-ounce tube of tomato paste. Stir and fry for 5 more minutes until tomato paste caramelizes.
  24. 24Add 10 cloves of roughly chopped garlic and a 4.5-ounce tube of tomato paste. Stir and fry for 5 more minutes until tomato paste caramelizes.
  25. 25Add 1 cup of red wine (or beef stock) and stir.
  26. 26Add 1 cup of red wine (or beef stock) and stir.
  27. 27Add 1 cup of red wine (or beef stock) and stir.
  28. 28Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper.
  29. 29Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper.
  30. 30Reduce heat to low. Add 1 spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, more garlic powder, and more black pepper.
  31. 31Add 3 cups of beef stock and bring to a simmer.
  32. 32Add 3 cups of beef stock and bring to a simmer.
  33. 33Add 3 cups of beef stock and bring to a simmer.
  34. 34Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy.
  35. 35Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy.
  36. 36Place the roast back into the Dutch oven, ensuring it's mostly submerged in the gravy.
  37. 37Add 1 sprig of fresh thyme and 2 bay leaves.
  38. 38Add 1 sprig of fresh thyme and 2 bay leaves.
  39. 39Add 1 sprig of fresh thyme and 2 bay leaves.
  40. 40Cover the Dutch oven with tin foil (to prevent steam from escaping) and place in a 275°F preheated oven for at least 3.5 hours (or up to 4 hours) or an hour per pound of meat.
  41. 41Cover the Dutch oven with tin foil (to prevent steam from escaping) and place in a 275°F preheated oven for at least 3.5 hours (or up to 4 hours) or an hour per pound of meat.
  42. 42Cover the Dutch oven with tin foil (to prevent steam from escaping) and place in a 275°F preheated oven for at least 3.5 hours (or up to 4 hours) or an hour per pound of meat.
  43. 43Remove the thyme and bay leaves. Shred the roast using a spoon.
  44. 44Remove the thyme and bay leaves. Shred the roast using a spoon.
  45. 45Remove the thyme and bay leaves. Shred the roast using a spoon.
  46. 46In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste.
  47. 47In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste.
  48. 48In a separate bowl, combine 1 tablespoon of room-temperature butter and 2 tablespoons of all-purpose flour to make a paste.
  49. 49Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens.
  50. 50Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens.
  51. 51Add the butter and flour paste to the gravy and stir over low heat until the gravy thickens.

Ingredients

  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • 3 pounds chuck roast
  • 1 coarse kosher salt
  • 1 coarse kosher salt
  • 1 coarse kosher salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 onion powder
  • 1 onion powder
  • 1 onion powder
  • 1 garlic powder
  • 1 garlic powder
  • 1 garlic powder
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 3 large carrots
  • 3 large carrots
  • 3 large carrots
  • 3 ribs celery
  • 3 ribs celery
  • 3 ribs celery
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 4.5 ounce tube tomato paste
  • 4.5 ounce tube tomato paste
  • 4.5 ounce tube tomato paste
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 3 cups beef stock
  • 3 cups beef stock
  • 3 cups beef stock
  • 1 spoonful Better than Bouillon
  • 1 spoonful Better than Bouillon
  • 1 spoonful Better than Bouillon
  • 1 few dashes Worcestershire sauce
  • 1 few dashes Worcestershire sauce
  • 1 few dashes Worcestershire sauce
  • 1 shade garlic powder
  • 1 shade garlic powder
  • 1 shade garlic powder
  • 1 little more black pepper
  • 1 little more black pepper
  • 1 little more black pepper
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 2 tablespoons all purpose flour
  • 2 tablespoons all purpose flour
  • 2 tablespoons all purpose flour

Equipment

7 quart enameled Dutch oventongswooden spoon