Holiday Pot Roast
ID: 82f0f2eb...
An incredibly tender, juicy, and flavorful holiday pot roast slow-braised to perfection. Seasoned with fresh herbs, garlic, and onion, then browned and cooked in a rich beef broth and red wine reduction along with potatoes and carrots to create the ultimate comfort meal.
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🍳 Cooking Flow
Prep fresh herbs and mix them with all the dry seasonings to make a rub. → Coat the chuck roast with oil, poke slits, add Worcestershire sauce, apply the seasoning rub, and dust with flour. → Sear and brown the roast in a hot Dutch oven, then set aside. Sauté sliced onions and peppers, then set aside. → Cook tomato paste in the pot, deglaze with red wine, then add beef broth, barbecue sauce, meat, sautéed veggies, and bay leaves. → Cover and bake at 375°F for 2.5 hours, then add potatoes and carrots and bake for another hour until tender.
Cooking Steps
Brief Cooking Order
Prep fresh herbs and mix them with all the dry seasonings to make a rub. → Coat the chuck roast with oil, poke slits, add Worcestershire sauce, apply the seasoning rub, and dust with flour. → Sear and brown the roast in a hot Dutch oven, then set aside. Sauté sliced onions and peppers, then set aside. → Cook tomato paste in the pot, deglaze with red wine, then add beef broth, barbecue sauce, meat, sautéed veggies, and bay leaves. → Cover and bake at 375°F for 2.5 hours, then add potatoes and carrots and bake for another hour until tender.
Introduction
An incredibly tender, juicy, and flavorful holiday pot roast slow-braised to perfection. Seasoned with fresh herbs, garlic, and onion, then browned and cooked in a rich beef broth and red wine reduction along with potatoes and carrots to create the ultimate comfort meal.
Step 1
Prepare fresh herbs by removing the leaves of fresh oregano, rosemary, and sage from their stems.
Step 2
Finely chop the fresh herbs and combine them with the dried marjoram on the cutting board.
Step 3
Mix the chopped fresh herbs with the dried seasonings: adobo, beef bouillon powder, dried thyme, paprika, garlic powder, onion powder, salt, and black pepper to create a uniform spice blend.
Step 4
Drizzle a small amount of oil onto both sides of the room-temperature chuck roast and rub it in.
Step 5
Use a knife to poke several small slits into both sides of the meat to allow the flavorings to penetrate deeply.
Ingredients List
Important Notes
Ensure your meat sits at room temperature for about an hour before cooking to achieve a better sear and flavor absorption.
Making slits in the roast allows the Worcestershire sauce and seasonings to seep deep into the core of the meat instead of staying only on the surface.
Dredging the meat in flour prior to searing helps form a delicious caramelized crust and naturally thickens the braising liquid into a rich gravy.
Do not add the potatoes and carrots at the beginning of the braise, as cooking them for the full 3.5 hours will turn them completely mushy.
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