# Pot Roast

A pot roast recipe that utilizes a flat iron cut of beef, braised slowly with vegetables and a rich liquid, then served with distinct roasted vegetables.

- Total time: 240 min
- Cuisine: Thai
- Category: Side
- Language: en

## Ingredients

- Flat iron beef
- Kosher salt
- Freshly ground black pepper
- Onions
- Carrots
- Celery
- Parsnip
- 1 cup Leek whites, chopped
- 1 Garlic head, cut in half widthwise
- Wide green leek leaf
- 2 Sprigs of thyme
- 1 Sprig of fresh rosemary
- 2 Dried bay leaves
- 1 Sprig of fresh parsley
- Butcher twine
- 4 cups High quality beef stock
- 1 packet Unflavored gelatin
- Vegetable oil
- 1 to 2 tablespoons Tomato paste
- 0.25 cup Flour
- Cognac
- 2 cups Dry red wine (Pinot Noir)
- 1 tablespoon Fish sauce
- 2 or 3 tablespoons Balsamic vinegar
- Marrow bones
- Yellow potatoes
- Celery root (Celeriac)

## Instructions

1. Season the flat iron beef liberally with an even mix of freshly ground black pepper and kosher salt, thoroughly coating all facets.
2. Optionally wrap the seasoned beef in plastic wrap (or leave open for better crust) and refrigerate for at least 4 hours, ideally 1 to 2 days.
3. Meticulously peel onions and cut them in half lengthwise, maintaining the core and cutting through its center.
4. Peel and finely chop carrots and celery.
5. Add a parsnip to the stewing vegetables.
6. Finely chop about one cup of leek whites and thoroughly wash them.
7. Dry the leek whites by spreading them on a clean kitchen towel, rolling them up, and pressing/squeezing.
8. Cut a whole head of garlic in half widthwise to expose the cloves.
9. Prepare a bouquet garnier by stuffing a wide green leek leaf with a couple sprigs of thyme, a sprig of fresh rosemary, two dried bay leaves, and a sprig of fresh parsley, then tie it together with butcher twine.
10. Sprinkle one packet of unflavored gelatin over four cups of high-quality beef stock, a little at a time, allowing each sprinkle to absorb completely before gently mixing and adding the rest to avoid lumps.
11. Remove the beef from the fridge, unwrap if necessary, and thoroughly towel it off to ensure a super dry exterior.
12. Heat a large high-walled Dutch oven liberally with vegetable oil until smoking hot.
13. Press the beef down into the hot oil and sear until a nice even deep golden brown crust forms on all sides, including the fat cap.
14. Discard the burnt oil, saving any unburnt fond at the bottom of the pot.
15. Add fresh oil to the pot and sauté the chopped vegetables (carrots, celery, parsnip, leek whites) for three to five minutes, or until lightly caramelized.
16. Add 1 to 2 tablespoons of tomato paste and cook off.
17. Add 1/4 cup of flour and cook off.
18. Optionally add a splash of cognac.
19. Add about two cups of dry red wine (e.g., Pinot Noir) and use the liquid to scrape up all the fond from the bottom of the pot.
20. Add about 1 tablespoon of fish sauce and 2 or 3 tablespoons of balsamic vinegar to the braising liquid.
21. Optionally add a couple of marrow bones to the pot.
22. Add the seared beef to the pot, adding more wine if necessary to almost fully submerge everything.
23. Arrange the halved onions around the beef and bones, along with the halved garlic bulb and the bouquet garnier (or loose herbs if not using a bouquet garnier).
24. Cover the Dutch oven with a tightly fitting lid and place it in a preheated 275°F oven for 3 to 4 hours, until the beef is very tender but still holds its shape for slicing.
25. Remove the beef, onions, and bones from the braising liquid, wrap them in plastic wrap, and place them in the fridge to cool quickly.
26. Pass the braising liquid through a fine mesh sieve, discarding the cooked vegetables.
27. Place the sieved liquid gold (about four cups) in the fridge, uncovered, allowing the fat to rise and solidify on top.
28. Scoop off most of the solidified fat from the chilled braising liquid, reserving some if desired.
29. Place the gelatinous braising liquid into a shallow braiser or serving vessel.
30. Evenly coat large yellow potatoes in some vegetable oil and roast them at 400°F for 45 minutes to an hour until completely cooked through.
31. Prepare the eating vegetables: one parsnip, two carrots cut on the bias, and celery root (celeriac) peeled.
32. Toss the prepared eating vegetables in a bowl with a tablespoon or two of vegetable oil, kosher salt, and freshly ground black pepper.
33. Preheat a baking sheet with a little oil on it in a 400°F oven for 15 minutes until hot.
34. Spread the seasoned eating vegetables on the hot baking sheet and roast.
35. Slice the chilled beef before serving.

## Equipment

- Large high-walled Dutch oven
- Plastic wrap
- Clean kitchen towel
- Butcher twine
- Fine mesh sieve
- Shallow braiser
- Baking sheet
- Bowl

## Tips

- Use flat iron for pot roast as it's versatile for searing and slow braising.
- Season beef liberally with tuxedo blend (equal parts salt and pepper) and refrigerate for 4 hours to 2 days to deepen flavor, tenderize, and retain moisture.
- When cutting onions in half, maintain the core to help them keep their shape during cooking.
- Thoroughly wash and dry leek whites by spreading them on a clean kitchen towel and rolling/squeezing.
- Use unflavored gelatin to bolster boxed beef stock for better consistency and flavor.
- Ensure beef exterior is super dry before searing to achieve a great crust.
- Brown all sides of the beef, especially the fat cap, for enhanced flavor.
- Discard burnt oil after searing and use fresh oil for sautéing vegetables.
- Scrape up all fond from the bottom of the pot with red wine before adding beef stock.
- For distinct flavors and textures, do not cook potatoes or most vegetables directly in the braising liquid; roast them separately.
- Refrigerate pot roast overnight after cooking for improved flavor and easier fat removal.
- Scoop off most of the solidified fat from the braising liquid, but save some as it's delicious.
- Roast potatoes at 400°F for 45 minutes to an hour.
- Roast other vegetables like carrots, parsnips, and celery root at 400°F on a preheated baking sheet for about 15 minutes to retain their individual flavors and textures.

## Source

- Original video: https://www.youtube.com/watch?v=5_7pC4K-Y1g
- Recipe page: https://www.cliprecipe.com/recipe/fab739b6-b3cb-48b7-afdb-bcdcb83060c6
- Extracted: 2026-01-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt