It is Fall, which means it’s time for hearty stews, braises, and meats, like pot roast! Pot roast is possibly my favorite food, which for me I eat year round. There is nothing better than melt in your mouth, shreddy, saucey beef that is slow cooked for hours and delicious! It is the perfect dish if you are feeding larger groups of people too.

Ingredients and Substitutions:

  • Chuck roast beef – this cut of beef is ideal for pot roast because the fat to protein ratio is perfect for shredded meat. If you cannot find the chuck cut, you can also use brisket. I would not ever use a leaner cut because it will be quite dry.
  • Mirepoix – onion, celery and carrots, there for flavor, I wouldn’t leave out!
  • Beef stock – I always like to cook with the stock that the protein is. However, chicken stock is also great here.
  • Red wine – this is great for a richness and flavor. The alcohol completely cooks off, so you don’t have to worry about that. But if you don’t like cooking with alcohol, you can get an alcohol free red wine, or substitute with just beef stock.
  • Carrots and potatoes – these are added to the end to pair with the roast, but feel free to do any root veggies here!

Key Steps for Cooking Pot Roast:

  • Season the beef the day before with salt and pepper. This allows the salt to really get into the meat and flavor it.
  • Sear the beef until golden brown. This will result in the maillard reaction (browning of amino acids) that creates better flavor.
  • Cook mirepoix with garlic and tomato paste to create layers of flavor.
  • Deglaze with red wine and scrape up all the fond off the bottom of the pan, this is the flavor!
  • Add all the ingredients and bring up to a low simmer before topping with a lid and popping in the oven. If you don’t bring up to a simmer first, it will take longer in the oven.
  • Cook low and slow in the oven until the meat is fork tender.
  • Refine the sauce by straining out the vegetables and add the sauce back to the pot to simmer and reduce.

Side Dishes to Serve with Pot Roast:

@kellyscleankitchen

How to braise beef so its super shreddy! The best way to have pot roast! #beef #cooking #potroast #recipe

♬ Wes Anderson-esque Cute Acoustic – Kenji Ueda
  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • Cook TIME: 3 Hr 30 Mins
  • TOTAL TIME: 4 Hr

 

Ingredients:

  • 3-4 lb chuck roast
  • Salt and pepper
  • Avocado oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 6 garlic, minced
  • 3 tbsp tomato paste
  • 2 cup dry red wine, I like pinot noir or a cab
  • 2 bay leaves
  • A few sprigs of thyme
  • 4 cups beef or chicken stock
  • 1 lb carrots, peeled and cut into half inch rounds
  • 1 lb red or yellow baby potatoes cut into half inch cubes
  • Minced parsley for garnish

Preparation:

STEP 1.

Season the beef the day before cooking with salt and peper all over and leave uncovered in the firdge overnight.

Day of, preheat the oven to 325*F.

STEP 2.

In a large dutch oven over medium- high heat, add avocado oil. Once warmed, sear the pot roast on each side until a deep brown crust forms, remove it, and set it aside.

STEP 3.

Add the onion, carrot, and celery to the pot and saute until translucent, salting as you go– around 5-10 minutes. Once cooked through, add the minced garlic and saute another 2 minutes. Add the tomato paste and evenly coat the vegetables with it. Saute 2-4 minutes until a deeper rust color forms. Deglaze the pot with red wine and simmer for 3-5 minutes until thickened.

STEP 4.

Add the beef back to the pot. Add stock so liquid comes halfway up the sides of the beef. Add thyme and bay leaves to season the liquid. Bring to a simmer, add the lid, and transfer to the oven. Cook in the oven for three hours. Check on the meat–you will know it is nearly done when it is fork tender. If it isn’t fork tender, place it back in the oven for another 30 minutes.

STEP 5.

Remove the beef from the pot and set aside. Shred with two forks or slice. If you want a smoother sauce without vegetables, strain through a fine mesh strainer or blend the liquid with an immersion blender until smooth. Add the pot back to the stove. Add the carrots and potatoes, bring to a simmer, season with salt, and simmer until fork tender, around 15 minutes. Turn off the heat once it is fork tender. Add the beef back to the pot and simmer five minutes so the sauce coats the beef. Serve and enjoy.

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