Try this Pot Roast recipe, or contribute your own.
- pepper
- 2 tablespoons flour
- salt
- vegetable oil
- 2 cups beef broth
- 2 cups dry red wine
- 4 garlic cloves peeled
- one 3-5 lb chuck roast
- 1 bag baby carrots
- 1 large or 2 medium potatoes unpeeled and chopped into large chunks (1 1/2 inch)
- 4 celery stalks chopped into large pieces
- 2 large onions chopped into large pieces
- 1-2 teaspoons dried thyme
- fresh thyme or rosemary
- Carbohydrate 4.42270788865425 g
- Cholesterol 0 mg
- Fat 0.505351093124543 g
- Fiber 0.0514976551532745 g
- Protein 0.48462148466411 g
- Saturated Fat 0.0684603202902225 g
- Serving Size 1 1 Serving (93g)
- Sodium 100.442468832675 mg
- Sugar 4.37121023350098 g
- Trans Fat 0.0113281015567453 g
- Calories 67 calories
Step-by-step
- Preheat oven to 325°.
- Salt and pepper the roast and sprinkle one tablespoon flour on each side. Pat the flour into the meat so it adheres well.
- Heat 2 tablespoons oil in large roasting pan or Dutch oven on medium-high heat.
- When oil is hot, sear the meat until brown on both sides. This should take about 5 minutes per side.
- Remove the meat and place on a plate.
- Add another tablespoon oil to the pot and heat for a few seconds, then add the onions and celery, scraping the bottom of the pot to loosen the yummy bits of meat.
- Saute the vegetables for about 2 minutes, until just starting to brown and then remove from heat.
- Pour in 1 cup wine and 1 cup beef broth, add the dried thyme and put the roast back in the pot.
- Scoop the vegetables on top of and around the roast, so that the roast is on the bottom of the pot.
- Salt and pepper the vegetables.
- If you have fresh thyme or rosemary you can add a couple of sprigs at this point.
- Place the lid on the pot, place in the oven and cook for 2 hours.
- Add the carrots and potato pieces to the pot, along with more wine and beef broth if the liquid level is getting low. The liquid should remain a little more than halfway up the roast.
- Cook for 1 ½ more hours or until meat is very tender and pulls apart easily with a fork.
Rich aromatics and tender beef fibers yield a savory broth that clings to the back of a spoon. Achieving this texture requires specific culinary handling from prep to table.
Searing and Doneness Mechanics
Pat the chuck roast completely dry with paper towels before seasoning. Moisture blocks the Maillard reaction, which prevents the meat from developing a deep brown crust. Sear the beef for five minutes per side in a heavy Dutch oven heated to medium-high. Do not pierce the meat with a fork during this phase, or valuable juices will escape. Monitor progress using physical feedback rather than a thermometer. Insert a two-tined fork into the center of the roast and twist gently. Resistance means the collagen has not yet converted to gelatin, requiring more time in the 325-degree oven. Complete tenderness arrives when the fork slides out with zero torque and the fibers separate effortlessly.Efficiency and Storage Management
Buying a larger chuck roast costs less per pound and yields multiple meals. Cook the entire three to five pound cut at once to save energy. Store cooked portions in airtight containers within the refrigerator for up to four days. Freeze leftover meat submerged in its cooking liquid to prevent freezer burn and maintain moisture integrity during reheating. Thaw frozen portions overnight in the refrigerator before warming them gently on the stovetop over medium-low heat.
