Pot Roast
This recipe takes 3 1/2 hours. Preheat oven to 350. Have handy:
- 3 lb inside round roast
- Salt and Pepper
- 1/4 cup oil
Season roast liberally with salt & pepper. Put oil in dutch oven and heat it up. Then sear the roast over medium high heat on all sides. Add
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tbsp tomato paste
Then cook until lightly coloured. Add
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
Bring to a simmer, insert meat probe and into the oven for
1 1/2 hours at 350
Then add
- 3 carrots, peeled and sliced into 1/2 inch pieces
Then back in the oven for
Another hour at 350
Temperature should be off the charts for well. Remove the roast to a serving platter, tent with foil and let sit for 20 minutes or so. Put the braising liquid into a measuring cup and skim off the fat, then add the liquid back to the roast prior to serving. Serve with garlic mashed.
Or try this...
4 pound beef chuck roast, bottom round or brisket (depending on how lean you prefer it)
2 tablespoons oil (I like to use avocado oil for its high smoke point)
2 carrots , cut into 1-2 inch pieces (can also use baby carrots)
2 ribs celery , cut into 1-2 inch pieces
1 yellow onion , diced
2 cloves garlic , minced
1/2 cup dry red wine (recommended but can substitute more beef broth)
2 1/2 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon salt
2 bay leaves
2 strips bacon , cut in half
For the Dry Rub:
2 tablespoons sweet paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon of EACH: rosemary, thyme, oregano, basil, parsley
For the Gravy:
5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup beef broth (GF use 2 tablespoons corntarch dissolved in 1/2 cup beef broth)
2 tablespoons butter
Instructions
Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other oven-safe heavy pot over high heat and generously sear the beef on all sides. Transfer the roast to a plate.
Add the onions and cook for about 10 minutes or until starting to brown. Add the garlic and cook for another minute. Add the celery and carrots and cook for 5-7 minutes. Add the wine, bring it to a boil, and deglaze the pan by scraping up any bits stuck to the bottom. Add the tomato paste, beef broth, and salt and stir to combine.
Return the roast to the Dutch oven, add the bay leaves and lay the bacon on top of the roast (alternatively you can dice and fry the bacon first if you prefer). Return the mixture to a boil and place the lid on the pot.
Place the Dutch oven on a rack in the lower third of the oven and cook the roast at 325 F / 160 C for about 3 1/2 to 4 hours or until the beef is fork tender. Place the lid Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender. If it isn't fork tender, replace the lid and continue cooking. If using a thermometer the internal temperature should be between 200-210 F / 93-99 C. Discard the bay leaves.
To Make the Gravy: Carefully pour the liquid from the Dutch oven into a medium saucepan. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper.
Place the pot roast on a serving platter and spoon the vegetables around it. Pour a little gravy over it and serve with gravy on the side along with potatoes and/or your choice of sides.
Slow Cooker Pot Roast Method: After searing the beef, place it in a slow cooker. Follow the instructions to cook the veggies, deglaze with wine, add the broth, tomato paste and seasonings and seasonings, and then pour the mixture over the beef in the slow cooker, positioning the veggies around the sides, adding the bay leaves and laying the bacon on top of the roast (alternatively dice and fry the bacon first). Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
Carefully pour the liquid from the slow cooker into a medium saucepan. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper. Serve the gravy with the pot roast and veggies and potatoes or sides of your choice.