Ah, the humble chuck roast. There’s something about it that invokes memories of chilly afternoons and the aroma of a classic Sunday dinner wafting through the house. You know, the kind of meal that feels like a warm hug after a long day.
It’s not just a cut of beef; it’s a canvas for culinary magic—braised to perfection or slow-cooked until it’s melt-in-your-mouth tender. And let’s be honest, who can resist a dish that practically cooks itself while you binge-watch your latest Netflix obsession?
Steps
- Generously season all sides of the beef with salt and place it on a rack over a sheet tray. Leave it uncovered in the refrigerator for 12 to 48 hours.
- Remove the beef from the fridge and apply pepper to all sides. Heat olive oil in a large pot over high heat until it starts to smoke.
- Sear the beef in the pot by turning the heat to medium and browning all sides until golden. Once seared, set the beef aside on a plate.
- In the same pot, add onions and leeks, season with salt, and sauté for 4 to 6 minutes. Lower the heat to medium-low and continue cooking for another 10 minutes.
- Stir in the garlic and cook until fragrant, about 30 to 45 seconds. Deglaze the pot with ¼ cup of wine, cooking until fully absorbed.
- Mix in the tomato paste and cook for 2 to 3 minutes. Add ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper, stirring to combine.
- Return the seared beef to the pot, bring the mixture to a boil, cover with a lid, and place in a preheated oven at 325°F. Cook for 3 ½ to 4 hours until the beef is fork-tender with an internal temperature of 200° to 210°.
- With about 70 minutes left, add potatoes, carrots, celery, and other vegetables to the pot. Allow them to finish cooking with the pot roast.
- Remove the pot from the oven, carefully set aside the beef, and create a beurre manié by mixing softened butter and flour.
- Add the beurre manié to the pot, cooking over low to medium heat for 3 to 5 minutes until the sauce thickens. Stir in optional vinegar and Worcestershire sauce.
- Return the beef to the pot and serve.
Ingredients
- 3 ½ to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 yellow onion, peeled and julienned
- 2 leeks, thinly sliced and rinsed (white and light green parts only)
- 6 garlic cloves, thinly sliced
- 1 cup red wine
- 3 tablespoons tomato paste
- 6 cups beef stock
- 2 bay leaves
- 8 to 10 sprigs fresh thyme
- 8 to 10 fresh parsley stems with leaves
- 2 pounds baby Yukon gold potatoes
- 6 regular carrots, peeled and cut into 2-inch pieces, or 10 baby tri-colored carrots
- 4 ribs of celery, cut into 2-inch pieces
- 2 parsnips, peeled and cut into 2-inch pieces
- 1 rutabaga, peeled and cut into 1-inch cubes
- 1/2 recipe of beurre manié (a mixture of softened butter and flour for thickening)
- Worcestershire sauce to taste
- 1 tablespoon red wine vinegar
- Coarse salt and freshly cracked pepper to taste
- Optional: finely minced parsley for garnish
Nutritional Values
Calories: 821kcal | Carbohydrates: 59g | Protein: 62g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 828mg | Potassium: 2764mg | Fiber: 10g | Sugar: 13g | Vitamin A: 10927IU | Vitamin C: 67mg | Calcium: 186mg | Iron: 10mg
FAQ
- What cut of beef is best for a pot roast?
- The ideal cut for a pot roast is beef chuck roast due to its marbling and tenderness when cooked. Other suitable options include brisket, top or bottom round, and sirloin.
- Can I substitute the vegetables used in a pot roast?
- Yes, while carrots, celery, and potatoes are commonly used, you can enhance the dish with parsnips, turnips, rutabaga, celeriac root, and mushrooms. Different types of potatoes like Yukon gold, red, fingerlings, or quartered russet potatoes can also be used.
- What type of wine should I use for this recipe?
- You can use either dry red or white wine. For red wine, options like cabernet sauvignon, merlot, or shiraz work well. For white wine, consider chardonnay, sauvignon blanc, or pinot grigio. A dark beer such as Guinness can also be an alternative.
- How should I store and reheat leftover pot roast?
- Store leftovers covered in the refrigerator for up to 4 days or in the freezer for up to 2 months. Thaw frozen pot roast in the refrigerator for a day before reheating. To reheat, place the desired portion in a pot and warm over low heat, stirring occasionally.
- Do the vegetables need to be fully submerged during cooking?
- No, the vegetables do not need to be completely submerged in the liquid while cooking. They will cook through effectively even when not fully covered.
Tips
- Season in Advance: Generously season the beef with salt and let it rest uncovered in the refrigerator for 12 to 48 hours. This enhances the meat’s flavor and tenderness.
- Proper Searing Technique: Heat olive oil until it lightly smokes before searing the beef. Turn the heat to medium and sear each side until golden brown, ensuring a flavorful crust.
- Add Vegetables Later: Add the vegetables about 70 minutes before the cooking process ends. This prevents them from overcooking and maintains their texture.
- Thicken the Sauce: Make a beurre manié by mixing softened butter with flour. Stir this into the pot towards the end to achieve a gravy-like consistency for the sauce.
Equipment
- Dutch Oven: A large, heavy-duty pot, preferably 2 ½ gallons in size, suitable for braising and slow-cooking in the oven.
- Meat Thermometer: Useful for ensuring the roast reaches an internal temperature of 200° to 210°.
- Rack for Oven: Necessary for placing the Dutch oven in the lower third of the oven.
- Sheet Tray with Rack: Used for resting the seasoned beef in the refrigerator before cooking.
