Anne Burrell's 5-Star Pot Roast
ID: ff07d395...
A rich and succulent chuck roast braised low and slow with sweet butternut squash, earthy Jerusalem artichokes, and sweet dried figs. This recipe layers robust savory flavors with sweet and tangy undertones for a deeply comforting meal.
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🍳 Cooking Flow
Season and sear the tied chuck roast in hot olive oil until browned on all sides, then set aside. → Sauté the onions, celery, and garlic in the pot, then stir in tomato paste, red wine vinegar, stock, herbs, and spices. → Return the meat to the Dutch oven, cover, and braise in a 350°F oven for 2 hours, turning the meat halfway through. → Stir in the butternut squash, sunchokes, and figs, cooking covered for 30 minutes and uncovered for 15-20 minutes. → Untie, slice the roast, and serve accompanied by the vegetables and reduced pan sauce.
Cooking Steps
Brief Cooking Order
Season and sear the tied chuck roast in hot olive oil until browned on all sides, then set aside. → Sauté the onions, celery, and garlic in the pot, then stir in tomato paste, red wine vinegar, stock, herbs, and spices. → Return the meat to the Dutch oven, cover, and braise in a 350°F oven for 2 hours, turning the meat halfway through. → Stir in the butternut squash, sunchokes, and figs, cooking covered for 30 minutes and uncovered for 15-20 minutes. → Untie, slice the roast, and serve accompanied by the vegetables and reduced pan sauce.
Introduction
A rich and succulent chuck roast braised low and slow with sweet butternut squash, earthy Jerusalem artichokes, and sweet dried figs. This recipe layers robust savory flavors with sweet and tangy undertones for a deeply comforting meal.
Step 1
Season the tied chuck roast generously with kosher salt on all sides.
Step 2
Heat some olive oil in a Dutch oven over medium-high heat.
Step 3
Add the seasoned roast to the hot oil and sear until deeply browned on all sides.
Step 4
Remove the browned beef from the pot and set it aside on a tray.
Step 5
Drain the excess fat from the pot, reduce the heat to medium, and add a small splash of fresh olive oil.
Ingredients List
Important Notes
Tying the chuck roast helps it maintain a tight, firm shape during the long braising process, ensuring it won't fall apart and will be easy to slice neat portions.
Using red wine vinegar in place of wine provides a bright acidity that effectively cuts through the richness of the beef and tenderizes the meat fibers.
Taking the lid off during the final 15 to 20 minutes of cooking allows the steam to escape so the braising liquid can reduce into a concentrated, glossy sauce.
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