THIS is How I Get TENDER FLAVORFUL Pot Roast Every Time

This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, which is the ultimate comfort recipe.

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Classic Pot Roast Recipe

Ingredients for this recipe:

• 3 ½ to 4-pound beef chuck roast
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 2 thinly sliced and rinsed leeks, white and yellow parts only
• 6 thinly sliced garlic cloves
• 1 cup red wine
• 3 tablespoons tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8 to 10 sprigs fresh thyme
• 8-10 fresh parsley stems with leaves
• 2 pounds baby Yukon potatoes
• 6 peeled regular or tri-colored carrots cut into 2” inch pieces
• 4 ribs of celery cut into 2” inch pieces
• 2 peeled parsnips, cut into 2” inch pieces
• 1 peeled rutabaga cut into 1” cubes
• ¼ beurre manié recipe
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt and fresh cracked pepper to taste
• optional finely minced parsley for garnish

Serves 6

Prep time: 30 minutes

Cook time: 4 ½ hours

Procedures:

1. Generously season the beef on all sides with salt.
2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
3. Remove the beef from the fridge and season with pepper on all sides.
4. Add the olive oil to a large Dutch oven pot over high heat until it begins to smoke lightly.
5. Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around. This will take 3 to 4 minutes per side.
6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
7. Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
11. Add back the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
12. With about 70 minutes left in the cooking process, add the potatoes and prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
13. Remove the pot from the oven and carefully set aside only the beef roast. Mix together softened butter and flour to make a beurre manie.
14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
16. Add the beef back to the pot and serve.

Pot roast is the epitome of cold weather comfort food I love it my family loves it and in order to make the juiciest most delicious pot roast of my dreams I’m going to use a few classical cooking techniques to pull out as much flavor as possible I have a feeling you are going

To love this let’s start off by knocking out some Prem sound good let’s cook I have a 3 and 1/2 to 4 lb beef chuck roast this comes from the upper shoulder lower neck area of the cow it has excellent beef flavor and it’s a fairly

Inexpensive cut going for $5 to $10 per pound other options would be brisket top or bottom round or even a sirloin roast however beef chuck is the best it has great intermuscular fat or as us old school guys call it marbling and it’s usually 80 to 20 and sometimes 70 to 30

Lean to Fat ratio as we slow braze this the fat will melt into the meat making it extremely tender and flavorful now when purchasing it it should be bright red in color and this one needs no trimming at all now this is a thick cut of beef so to ensure every bite is

Flavorful we’re going to pre-season it this is also known as dry brining it for this technique you’re going to need to prepare accordingly and give yourself 24 hours until it is ready to cook I’m going to transfer it onto a rack over a sheet Tray Line with parchment paper so

That all sides of the beef are exposed we are going to season it with about a tablespoon and a half of Co salt I know that seems like a lot but again this is a large cut of beef when seasoning season High be about a foot away to

Cover as much surface area as possible and when I mean all sides I mean every side should be well seasoned in salt as this beef sits overnight it will allow that salt to penetrate deep into the center of the cut making sure every bite is so tasty I can’t say that enough now

You want to put this in the refrigerator uncovered for between 12 and 48 hours and for me like I I said I’m going to do 24 hours after that amount of time let’s pull out our steak looks fantastic and the process of uncovering it it dries

Out the outer surface which is going to help with the sear in achieving that desired myard brown crust with the amino acids and sugars reduced to give it such delicious flavors and that beautiful brown color now before we cook it we are going to season it with cracked black

Pepper again on all sides of our beef chuck roast then we’re going to take it over to the cooktop with some fat and then I have a 2 and 1/2 gallon Dutch oven pot it doesn’t much matter the metal material as long as it’s at least

2 gallons you should be fine we are next going to add in 2 tablespoons of olive oil you could use avocado oil beef Tallow or lard would also be great here let’s turn the heat on to high once it begins to smoke lightly like this it’s

Now time to sear it let’s add in our beef once it is in there we’re going to turn the heat down to me medium now because I’m not looking for any medium rare medium internal temperature we’re going to take the time to sear this on

Every side which is going to take 3 to 4 minutes per side to make sure this thing is golden brown on all sides while this is searing this is great time to knock out a little bit of prep I have one yellow onion you could also use a red

White or sweet what we’re going to do is slice off the ends slice it in half remove that outside peel and then we want to thinly Julian it just like this I’m going to set this to the side go back let’s take a look at our chuck

Roast and give it a flip Yep this is why we do this uncovered in the refrigerator beautiful golden brown the flavors and Aromas incredible already once I’m flipped over I’m heading back over to my cooktop I have two leaks we are going to slice off the root end and then go up

Until the green becomes really intense in color and then slice it off right before that the dark green part of the leak can be really bitter when you cook it up but it’s great for stock so be sure sure to put it in a freezer until

You need to make some then I’m going to slice this in half long ways and then thinly slice it just like the yellow onion now because leaks tend to be really dirty I’m adding it to a colander and I’m going to give them a nice thorough rinse under cold water and then

Just set them to the side now this is good time management my friends let’s go back over to the cooktop you’re starting to see our chuck roast become Brown on all sides I’m just going to stand it up like a little building even if it’s hanging out of the top no problem again

I want Brown on all sides and for a quick last part of my prep I have 7 to eight garlic cloves which I’m going to thinly slice keeping it consistent with our onions and leaks this is going to braze for a while and these larger cuts

Are going to be able to stand up to those long cooking times okay our last adventure let’s go back over look Brown on all sides just as I wanted excellent set it to the side on a plate next we’re adding those onions and leaks right to the Bowl it’s going to quickly flatten

It out a little bit and then season with about a half teaspoon to one teaspoon of course salt just help draw out some moisture we’re going to salutate these for about 4 to 6 minutes or until they start to turn really Brown now you may not have noticed this before but I

Guarantee when you’re stirring you always got your other hand on a hip watch out for it next time it’s hilarious everyone does it and comies I really can’t overstate the importance of taking the time to get that sear on the beef and the onions it will pay

Dividends in the end the aroma the flavor all of that contributes to the overall flavor of the pot roast it’s important do not skip it the onions are looking great nice and brown starting to break down we’re going to turn the heat down to low medium and

Continue to cook them for about 10 minutes while occasionally stirring until they are very soft and much more golden brown like this at this stage let’s add in our sliced garlic you know the routine once it’s fragrant they’re done cooking which only takes in between 30 and 45 seconds now to begin releasing

Some of that fond some of that goodness on the bottom of the pan I’m going to quickly deglaze with a/4 cup of dry red wine you could also use white wine here we’re going to continue to cook it over low medium heat until it is completely

Absorbed which only takes about 2 to 3 minutes then I’m going to add in 3 tbsp of tomato paste this is going to add great Umami slightly sweet flavors and a hint of acidity to bring out a lot of body in this popt roast stir it in and

Cook it for another 2 to 3 minutes over low medium heat until it’s combined in the onions and garlic then I’m going to add in 3/4 cup more of dry red wine I’m using Cabernet Savin yon here you could use Mero or even chiras next I’m adding

In six cups of good beef stock I’ve got a great homemade recipe if you want to check that out then for some aromatics two bay leaves 8 to 10 fresh thy sprigs 8 to 10 fresh parsley stems with the leaves then we’re going to season it with core salt and fresh cracked black

Pepper give it a stir and be sure to try it out this liquid should be very flavorful and in return as it Cooks down flavor up our beef and soon vegetables even more like I always say season Once taste twice does it need any more after

This you be the judge now let’s slide our beautifully Brown chuck roast back into the pot let’s crank the heat up to high because we want to bring it to a boil and I like to make sure the chuck roast is not completely submerged in the liquid doing this will allow that top

Part of the meat become even more Brown and have a deeper myard which again means more flavor more Aromas a more delicious meal once it is boiling we’re adding on a lid and we are going on a lower third rack in the oven at 325° F

No fan and it’s going to take in between 3 and 1/2 to 4 hours for it to completely finish cooking or until it reaches an internal temperature of 200 to 210° F and is fork tender but don’t go too far for too long so I’ve got about 90 minutes left in the over

Overall cooking process I’m going to now start prepping up my vegetables to put them in there and the reason I do it now instead of at the beginning is because I want my vegetables to be perfectly cooked I don’t like mushy vegetables and because of doing it at this stage it

Goes from a pot roast to a Yankee pot roast at least that’s what they call it lastly basic vegetables in a pot roast are usually onion celery carrots and potatoes for me I think you can take that a bit further and have some fun here’s what I’m going to do I’m going to

Start off with four ribs of celery I’m going to cut them on a bias in 2 in long pieces again you’re going to want these larger cuts to handle some of these longer cooking times next I have 2 lbs of baby Yukon Gold potatoes you could

Also use baby reds or even just quarter rusted potatoes now while carrots are extremely popular in a pot roast I’m going to start changing it up a little bit I have two bunches of tricolored carrots which equals about six regular orange carrots I’m just going to give

Them a quick peel and then I’m going to cut them in the same manner that I did the celery on a bias into about 2 in long pieces perfect and now to really change things up I have one fresh parsnip I’m going to give it a quick

Peel I’m going to cut it on a bias in those 2 in or so pieces then towards the end I’m going to slice it in half and continue cutting it excellent one more root veg that is awesome is rudaba another great one would be celeriac root

I’m just going to peel it and again try to keep those knife Cuts consistent with 1 and 1/2 to 2 in bias Cuts these look great and while I know this isn’t Super Classic in a pot roast you’ll find it much more in a French beef borgon also

Known as beef burgundy but I just love mushrooms in pot roast I’ve got two cups of domestic button mushrooms you could also use baby Bellas and in order to get off some of that dirt and any unwanted particles I was always taught to rub it off with a damp paper towel just like

This once once they’re all cleaned off I’m just going to add it to that large bowl full of vegetables and it’s funny the older I get the more I enjoy pot roasts that are jam-packed with veggies and this is going to be exactly that so with about 70 minutes left in the

Cooking process I’m coming back let’s have a look at our pot roast remove the lid fantastic you can start to see the beef has broken down the top part is becoming more golden brown and the liquid is starting to reduce and concentrate in Flavor now what I’m going

To do is add in all these vegetables now this is going to be a little bit tricky because they’re going to want to start to spill over the top you’re going to need your same wooden spoon to maneuver the beef over the vegetabl so that it is

Sitting on top now the vegetables don’t need to be completely submerged they’ll still cook but we want to continue to get that beautiful brown crust on our beef with all the vegetables underneath and around it this looks perfect let’s add the lid on there and continue to

Cook it at 325° F no fan for those additional 70 minutes now because I’m going to want that brazing liquid to be like a thick gravy we’re going to need a thickening agent and in this case I’m going to make something called a Berman you’ve seen me do it in my lobster

Bisque we are starting with 4 tbspoon of softened unsalted butter we’re next going to add in 4 tablespoons of allpurpose flour then using a fork I’m going to break it down then I’m going to switch over to my hands and knead it until combined after all bermet translates to kneaded butter you could

Also just use a GRE or a slurry if you’d like but I think this is the quickest best way to thicken up our brazing liquid setting that to the side I’m now going back let’s take out our Dutch oven pot roast take off the lid and

Oh yes my friends the smells the looks all the vegetables are perfectly cooked the roast is awesome now to thicken up that brazing liquid let’s very carefully set that beef chuck roast to the side on a plate then over low to medium heat we’re going to add in a little bit of

The Burman at a time while stirring it in it’s only going to take about 4 to 5 minutes for it to become like a nice thick gravy just like this excellent then for a few more tricks up my sleeve I like to finish it with about a

Tablespoon and a half of Worster sauce for some nice natural salts then a tablespoon of cherry red wine or white vinegar some of that acid is really going to make this pot roast sink then of course adjust any seasonings with coarse salt fresh cracked black pepper

Try it out make sure all is well then we’re going to add that pot roast right back in now you can get as extravagant with the ingredients or as simple as you’d like but there’s definitely no reason to over complicate the procedures because so often Simplicity is elegant when it

Comes to using fundamental classic techniques that’s where all the flavor comes out all right let me show you how I plate this up now you can actually serve this right in the pot and I definitely recommend doing so I like to just finish off with a little bit of

Finely minced fresh parsley and some thy leaves or if you want you can serve it up on a plate to do this you’ll notice how easily it shreds with two forks take a nice big chunk out put it right on a plate load it up with plenty of that

Brazing liquid gravy and vegetables then just like the other one finish it off with some more finely minced parsley and fresh thy leaves oh amazing and if you follow these steps of making sure the beef is seared the onions are caramelized your brazing liquid is flavorful and adding all the vegetables

You want I promise you you will have perfect pot roast every single time I think you and your family and friends are really going to dig this now if you like it I bet you will love my paga steak I reverse seared it on the smoker

And it is just oh is it good got a great recipe video see you on there