Pot Roast
Directions
- 1Pat the chuck roast dry and season generously with salt and pepper. Refrigerate uncovered overnight.
- 2Cut the heat to medium-high. Add a little oil to coat the bottom of a Dutch oven.
- 3Season a half cup of all purpose flour with salt, pepper, onion powder, and garlic powder.
- 4Cover the seasoned chuck roast in the seasoned flour.
- 5Sear the chuck roast for 4-5 minutes on each side in the Dutch oven until it develops a nice brown crust.
- 6Rough chop one large onion, three large carrots, and three ribs of celery. Add these vegetables to the Dutch oven.
- 7Add 10 cloves of roughly chopped garlic, 4.5 ounces of tomato paste, salt, and pepper.
- 8Fry down for about five minutes, allowing the onions to soften and the tomato paste to caramelize until it has a rich dark color.
- 9Add one cup of red wine (or beef stock) to deglaze the pan.
- 10Reduce heat to medium-low. Add a spoonful of Better Than Bouillon, a few dashes of Worcestershire sauce, a shade more garlic powder, and a little more black pepper.
- 11Add three cups of beef stock and bring to a simmer.
- 12Add the seared chuck roast to the Dutch oven, ensuring it is mostly submerged in the gravy.
- 13Add a sprig of fresh thyme and two bay leaves.
- 14Cover the Dutch oven with tin foil (to prevent steam from escaping) and preheat the oven to 275 degrees.
- 15Cook in the preheated oven for approximately 3.5–4 hours.
- 16Remove the thyme and bay leaf. Shred the pot roast using a spoon and serve over mashed potatoes.
- 17To thicken the gravy, mash together one tablespoon of room-temperature butter and two tablespoons of all-purpose flour. Add this mixture to the gravy and bring to a simmer.
Ingredients
- 3 pounds chuck roast
- 1 coarse kosher salt
- 1 black pepper
- 0.5 cup all purpose flour
- 1 salt
- 1 pepper
- 1 onion powder
- 1 garlic powder
- 1 oil
- 1 large onion
- 3 large carrots
- 3 ribs celery
- 10 cloves garlic
- 4.5 ounce tube 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
Equipment
7 quart enameled Dutch oventongswooden spoon