Perfect Pot Roast
ID: e43409ec...
A classic, comforting pot roast featuring a well-seasoned chuck roast slow-braised to fork-tender perfection in a rich, flavorful beef broth with red wine. It is packed with a vibrant medley of baby Yukon potatoes, sweet carrots, celery, parsnips, rutabaga, and mushrooms, and finished with a silky gravy thickened by a traditional beurre manié.
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🍳 Cooking Flow
Dry brine the beef chuck roast with coarse salt in the refrigerator for 24 hours. → Season with black pepper and sear on all sides in hot olive oil, then transfer to a plate. → Sauté onions, leeks, and garlic, deglaze with red wine, stir in tomato paste, herbs, and beef stock. → Braise the beef covered in a 325°F oven for 3.5 to 4 hours, adding the root vegetables during the last 70 minutes. → Remove the beef, thicken the remaining liquid and vegetables with a beurre manié, season with Worcestershire sauce and vinegar, then return the beef to serve.
Cooking Steps
Brief Cooking Order
Dry brine the beef chuck roast with coarse salt in the refrigerator for 24 hours. → Season with black pepper and sear on all sides in hot olive oil, then transfer to a plate. → Sauté onions, leeks, and garlic, deglaze with red wine, stir in tomato paste, herbs, and beef stock. → Braise the beef covered in a 325°F oven for 3.5 to 4 hours, adding the root vegetables during the last 70 minutes. → Remove the beef, thicken the remaining liquid and vegetables with a beurre manié, season with Worcestershire sauce and vinegar, then return the beef to serve.
Introduction
A classic, comforting pot roast featuring a well-seasoned chuck roast slow-braised to fork-tender perfection in a rich, flavorful beef broth with red wine. It is packed with a vibrant medley of baby Yukon potatoes, sweet carrots, celery, parsnips, rutabaga, and mushrooms, and finished with a silky gravy thickened by a traditional beurre manié.
Step 1
Generously season all sides of the beef chuck roast with about 1.5 tablespoons of coarse salt.
Step 2
Place the seasoned beef on a wire rack set inside a sheet tray and refrigerate uncovered for 12 to 48 hours to dry brine.
Step 3
Remove the dry-brined beef from the refrigerator and season generously on all sides with freshly cracked black pepper.
Step 4
Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it begins to smoke lightly.
Step 5
Add the beef to the Dutch oven, reduce the heat to medium, and sear each side for 3 to 4 minutes until a deep golden-brown crust forms on all surfaces. Set the meat aside on a plate.
Ingredients List
Important Notes
Caramelization creates depth: Searing the meat deeply on all sides and thoroughly browning the onions/leeks are essential steps that construct the flavor base.
Rinse the leeks carefully: Leeks grow in sandy soil and naturally trap dirt between their layers, so they must be rinsed well in a colander after slicing.
Avoid mushy vegetables: Adding the root vegetables during the last 70 minutes of braising instead of at the beginning ensures they are perfectly cooked and retain their texture.
Do not completely submerge the beef: Leaving the top portion of the chuck roast exposed during the braise allows it to develop a richer crust and deeper color.
Use a beurre manié for thickening: Kneading equal parts butter and flour creates a paste that melts smoothly into hot liquids without clumping, creating a glossy gravy.
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