Classic Braised Pot Roast
ID: 6f4695f2...
A comforting, melt-in-your-mouth pot roast recipe featuring a tender chuck eye roast braised in a rich, flavorful gravy with carrots, turnips, and baby potatoes.
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🍳 Cooking Flow
Pat dry, season, and sear the roast on all sides in a hot Dutch oven, then set aside. → Sauté the mirepoix vegetables with herbs, then stir in flour, water, and red wine vinegar to build the base sauce. → Return the meat to the pot, cover, and braise on low heat for 2.5 to 3 hours, turning every 30 minutes. → Strain the gravy to make it smooth, add fresh root vegetables, place the meat back on top, and simmer until the vegetables are tender. → Let the meat rest for 10-15 minutes, slice, and serve with the vegetables and gravy.
Cooking Steps
Brief Cooking Order
Pat dry, season, and sear the roast on all sides in a hot Dutch oven, then set aside. → Sauté the mirepoix vegetables with herbs, then stir in flour, water, and red wine vinegar to build the base sauce. → Return the meat to the pot, cover, and braise on low heat for 2.5 to 3 hours, turning every 30 minutes. → Strain the gravy to make it smooth, add fresh root vegetables, place the meat back on top, and simmer until the vegetables are tender. → Let the meat rest for 10-15 minutes, slice, and serve with the vegetables and gravy.
Introduction
A comforting, melt-in-your-mouth pot roast recipe featuring a tender chuck eye roast braised in a rich, flavorful gravy with carrots, turnips, and baby potatoes.
Step 1
Pat the chuck eye roast completely dry with paper towels to ensure proper browning.
Step 2
Season the meat generously with salt and freshly ground black pepper on all sides, rubbing it into the meat.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Place the roast in the pot and brown it thoroughly on all sides, taking about 8 to 10 minutes total.
Step 4
While the meat is browning, prepare the mirepoix by slicing one onion and coarsely chopping one carrot and one stalk of celery.
Step 5
Remove the browned roast from the pot and set it aside on a baking sheet.
Ingredients List
Important Notes
Always pat the meat completely dry before searing; moisture on the surface will steam the meat instead of browning it.
Do not try to turn the meat too early; it will release easily from the bottom of the pot once it has achieved a good crust.
Straining the mirepoix at the end removes the mushy, cooked-out vegetables and yields a silky, smooth gravy.
Letting the meat rest for 10 to 15 minutes after cooking is crucial. If sliced while piping hot, the roast may fall apart and lose its juices.
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