Melt in Your Mouth Pot Roast
ID: 3ef8b279...
A delicious, succulent, and tender beef chuck roast seasoned to perfection. Slow-cooked in a rich gravy with onions, bell peppers, carrots, and potatoes, it makes for the ultimate comfort food Sunday dinner.
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🍳 Cooking Flow
Slit the beef chuck roast and season heavily with spices, Worcestershire sauce, and rosemary. → Dredge the roast in flour, and sauté the sliced onions and bell peppers in a Dutch oven before removing them. → Sear the meat on both sides in the same pot, return the veggies, then pour in beef broth, bouillon, bay leaves, and sherry wine. → Cover and bake at 375°F for 2.5 hours, then add carrots, potatoes, a flour-tomato paste slurry, and BBQ sauce. → Roast covered for another 25-30 minutes until the potatoes and carrots are tender and the gravy is thick.
Cooking Steps
Brief Cooking Order
Slit the beef chuck roast and season heavily with spices, Worcestershire sauce, and rosemary. → Dredge the roast in flour, and sauté the sliced onions and bell peppers in a Dutch oven before removing them. → Sear the meat on both sides in the same pot, return the veggies, then pour in beef broth, bouillon, bay leaves, and sherry wine. → Cover and bake at 375°F for 2.5 hours, then add carrots, potatoes, a flour-tomato paste slurry, and BBQ sauce. → Roast covered for another 25-30 minutes until the potatoes and carrots are tender and the gravy is thick.
Introduction
A delicious, succulent, and tender beef chuck roast seasoned to perfection. Slow-cooked in a rich gravy with onions, bell peppers, carrots, and potatoes, it makes for the ultimate comfort food Sunday dinner.
Step 1
Using a paring knife, cut small slits into both sides of the beef chuck roast to allow seasonings to penetrate deeply.
Step 2
Season both sides of the meat generously with salt, ground white pepper, onion powder, smoked paprika, sage, and marjoram.
Step 3
Drizzle a little olive oil over the seasoned meat and thoroughly massage the dry spices into the meat and slits.
Step 4
Apply a generous amount of Worcestershire sauce on both sides, making sure it seeps deep into the cut slits.
Step 5
Press dried rosemary onto both sides of the meat so it sticks to the surface.
Ingredients List
Important Notes
Dredging the meat in flour before searing helps create a beautiful crust and naturally thickens the braising liquid later.
If you have extra time, cover the seasoned meat with plastic wrap and let it marinate in the refrigerator for 2 hours before dredging and cooking.
Always use cold water when mixing your flour slurry to prevent lumps from forming.
Be very gentle when stirring the pot in the final stages, as the meat will be fall-apart tender.
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