Pot Roast
ID: a2653e98...
A comforting and hearty pot roast made with chuck roast, seared to develop a rich crust, and braised with aromatic vegetables in a tomato and beef stock sauce for four hours until fork-tender.
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🍳 Cooking Flow
Season and sear the chuck roasts thoroughly on all sides. → Whisk together and simmer the tomato sauce and beef stock. → Place the beef, vegetables, herbs, and sauce in a roasting pan, cover tightly with foil, and braise at 375°F (190°C) for 4 hours. → Remove the beef, strain the liquid, and shred the meat. → Skim the fat from the sauce, reduce it on the stove, and pour it back over the shredded beef.
Cooking Steps
Brief Cooking Order
Season and sear the chuck roasts thoroughly on all sides. → Whisk together and simmer the tomato sauce and beef stock. → Place the beef, vegetables, herbs, and sauce in a roasting pan, cover tightly with foil, and braise at 375°F (190°C) for 4 hours. → Remove the beef, strain the liquid, and shred the meat. → Skim the fat from the sauce, reduce it on the stove, and pour it back over the shredded beef.
Introduction
A comforting and hearty pot roast made with chuck roast, seared to develop a rich crust, and braised with aromatic vegetables in a tomato and beef stock sauce for four hours until fork-tender.
Step 1
Season all sides of the chuck roasts generously with the salt, pepper, and garlic seasoning blend.
Step 2
Heat a flat-top grill or a large skillet with some cooking oil, then sear the meat for about 5 minutes per side until a deep caramelized crust forms.
Step 3
In a pot on the stove, combine the canned tomato sauce and beef stock, whisking them together, and bring the mixture to a simmer.
Step 4
Transfer the seared chuck roasts into a large roasting pan and scatter the chopped onions, celery, carrots, whole garlic cloves, fresh thyme, and bay leaves all over the meat.
Step 5
Carefully pour the hot tomato and beef stock mixture over the meat and vegetables in the roasting pan.
Ingredients List
Important Notes
Searing the chuck roast creates a caramelized crust which is essential for bringing a deep, rich flavor to the final dish.
Braising the meat tightly covered with foil ensures it cooks in its own steam, making the tough chuck roast incredibly fork-tender.
Simmering the strained liquid allows the excess grease to float to the top, making it much easier to skim off for a clean, silky sauce.
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