Classic Beef Pot Roast with Winter Veggies
ID: 2bdc0fb1...
A comforting and classic winter dish featuring a tender, slow-braised chuck pot roast served alongside rich, aromatic winter root vegetables in a flavorful, savory reduced beef broth.
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🍳 Cooking Flow
Season the chuck roast generously and sear it on high heat in a Dutch oven until browned on both sides, then set aside. → Make a quick roux with flour and the pot drippings, then slowly whisk in the beef stock until smooth. → Return the beef to the pot with the garlic, bay leaf, and herb bundle, then cover and simmer on low for 2.5 hours. → Add the chopped winter vegetables and simmer for 1 more hour until the meat and vegetables are fully tender. → Remove the meat and veggies, boil the remaining liquid to reduce it by half, then serve the sliced beef with vegetables and the reduced sauce.
Cooking Steps
Brief Cooking Order
Season the chuck roast generously and sear it on high heat in a Dutch oven until browned on both sides, then set aside. → Make a quick roux with flour and the pot drippings, then slowly whisk in the beef stock until smooth. → Return the beef to the pot with the garlic, bay leaf, and herb bundle, then cover and simmer on low for 2.5 hours. → Add the chopped winter vegetables and simmer for 1 more hour until the meat and vegetables are fully tender. → Remove the meat and veggies, boil the remaining liquid to reduce it by half, then serve the sliced beef with vegetables and the reduced sauce.
Introduction
A comforting and classic winter dish featuring a tender, slow-braised chuck pot roast served alongside rich, aromatic winter root vegetables in a flavorful, savory reduced beef broth.
Step 1
Season the chuck roast very generously with salt and black pepper on both sides.
Step 2
Tie the fresh thyme and rosemary sprigs together with kitchen twine to make a bouquet garni. Pierce the 3 unpeeled garlic cloves with a knife to help release their flavor.
Step 3
Heat vegetable oil in a Dutch oven over high heat. Sear the seasoned roast for about 6-7 minutes on each side until a deep, brown crust forms. Remove the meat and set aside.
Step 4
Turn the heat down to low. Add 2 tablespoons of flour to the oil and rendered beef fat in the pot. Stir constantly for 30-40 seconds until the flour is fully incorporated and dissolved into the fat.
Step 5
Slowly pour in a small amount of the beef stock (about 1/2 cup) while stirring constantly to dissolve the roux and deglaze the bottom of the pot. Once smooth, pour in the rest of the quart of beef stock.
Ingredients List
Important Notes
Do not rush the searing step; getting a deep, caramelized crust on the beef is crucial for developing the rich flavor of the final dish.
Use cold stock when mixing with the hot roux to prevent lumps from forming.
Braising requires a low, gentle simmer. Do not let the liquid boil rapidly while the meat is cooking, as high heat can make the beef tough.
Resting the meat under foil after cooking allows the juices to redistribute, ensuring the beef remains moist when sliced.
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