• Save

Classic Pot Roast

Tender roasted chuck, baby carrots, celery onions, and garlic in a rich beef bone broth.

  • Save
  • Save
  • Save
  • Save
  • Save

WHAT’S GOING ON HERE

Chuck Roast

Chuck roast is located on the lower neck and upper shoulder of the cow. It’s a tougher cut with a ton of marbling so low and slow makes for a super tender cut of meat. Best used for roast or stews, chuck roast can be shredded or cubed.

Celery

Celery is great in roasts or stews. Celery is fibrous and full of earthy flavor. So not only does the celery season and flavor the beef it also completely breaks down and works as a thickener for the broth. If you like small chunks of celery in your pot roast add another stalk or two an hour before it’s finished cooking.

Onions

Onions are a must in any great stew. You can cut the onions in different sizes to do multiple things. Thinly sliced onions break down completely resulting in a richer thicker broth. Thicker onions don’t break down as much and add a nice bite to the dish. Use a variety of sizes in your dish.

Beef Broth

Beef broth adds bone marrow richness to the dish. It’s generally beef bone and cartilage simmered with vegetables like onions, celery, and carrots and a few aromatics like bay leaf, thyme, and rosemary. A deep broth rounds out the flavor and accentuates the vegetables and beef.

Aromatics

Aromatics are subtle but important for slow roasting, the dried herbs permeate the dish and add subtle flavors like thyme, rosemary, and bay leaves. The smell hits you before even tying the dish so don’t skip them.

TIPS & TRICKS FOR THE BEST CLASSIC POT ROAST

getting color into the beef

color is important in a stew to get that deep rich brown color I like to first sear my beef chunks in the hot dutch oven. not only does that start as a great place to build flavor once the beef is removed but it gives the meat direct contact with the pan.

time

chuck roast needs time. the connective tissue needs time to break down so that beef can be fall-apart tender. keep the beef low and slow so that the roast doesn’t dry out.

thickening the roast

when it comes to the gravy the roast is simmered in you can thicken it up using multiple methods. adding in the flour with the vegetables not only adds nuttiness to the dish but thickens the gravy when it cooks over time. adding in more than one onion also thickens the dish when it breaks down in the heat. if you want it even thicker add a corn starch slurry at the end to tighten up anything loose.

SIMILAR INGREDIENTS TO

HOT MUSTARD RUBBED BEEF

GARLIC BEEF TIPS & ONIONS

CAST IRON RIBEYE + BLUE CHEESE BUTTER

ENJOY THIS RECIPE WITH

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

ROASTED TURKEY & DUMPLINGS

CHOPPED CHERRY & SPINACH SALAD

Classic Pot Roast

Classic Pot Roast
  • Save

INGREDIENTS

  • 3LB Chuck Roast
  • 2-3Tb Vegetable Oil
  • Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • 2 Large Onions, sliced
  • 1 Celery, sliced
  • 8oz Mushrooms
  • 10 Yellow Potatoes, small/whole
  • 10 Garlic Cloves, minced
  • 1tsp Browing
  • 2 Bay Leaf
  • 2tsp Thyme
  • 2tsp Rosemary
  • 1/4c Flour
  • 4-6c Beef Broth

INSTRUCTIONS

  • Season the chuck roast generously with salt, pepper, garlic powder and onion.
  • Preheat a Dutch oven over high heat. Sear the chuck roast on for 3 minutes on each side.
  • Remove the meat from the pan, lower the temperature to medium heat. Add in onions, carrots and celery. Sear for 10 minutes till slight color starts to form. Season with 1tsp salt and pepper.
  • Add in flour, cook for 5 minutes. Add in mushrooms, potatoes, browning and stock.
  • Add in thyme, rosemary, bay leaf and garlic.
  • Return the meat to pan. Cover with a lid and place in a 325F preheated oven.
  • Roast for 3 hours covered followed by another 1 uncovered so that the liquid can reduce. Broil the roast for the last 30 minutes for some added texture.
  • Remove from the oven and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://twoandaknife.com/2022/10/20/classic-pot-roast/
  • Save

LET’S STAY CONNECTED