Chef John's Pot Roast Recipe
Description
Chef John's pot roast recipe is a classic comfort food that is sure to please the whole family. This slow-cooked recipe features beef chuck roast that is simmered in a flavorful broth with vegetables and herbs. The result is a tender and juicy roast with a delicious, savory sauce that is perfect for a special meal or Sunday dinner. This easy-to-follow recipe will make sure that your pot roast turns out perfectly every time.
Prep Time
This recipe only takes about 10 minutes of prep time. You'll need to prepare the ingredients, such as chopping the vegetables and measuring out the spices. You'll also need to brown the beef chuck roast in a Dutch oven or heavy pot before you add in the other ingredients.
Cook Time
Once everything is prepped, the pot roast cooks in the oven for 3 to 3 1/2 hours. The cooking time will depend on the size and thickness of your beef chuck roast. After the roast is cooked, the vegetables are added in and cooked for an additional 20 minutes.
Ingredients
- 2-3 lbs boneless beef chuck roast
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
Instructions
Preheat oven to 350 degrees F. Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil and heat until shimmering. Add the beef chuck roast and brown on all sides, about 5 minutes. Remove roast from the pot and set aside.
Add the garlic, onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the oregano, thyme, bay leaves, and tomato paste, and cook for 1 minute. Add the beef broth and Worcestershire sauce and stir to combine. Season with salt and pepper, to taste.
Return the beef chuck roast to the pot and bring to a simmer. Cover the pot and transfer to the preheated oven. Cook for 3 to 3 1/2 hours, or until the roast is fork-tender. Remove the pot from the oven and add in the vegetables. Cover and cook for an additional 20 minutes, or until the vegetables are tender.
Remove the pot from the oven and let the pot roast rest for 10 minutes before serving. Enjoy!
Equipment
- Large Dutch oven or heavy pot
- Spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Oven
Notes
This recipe can be made in a slow cooker if desired. Simply brown the beef chuck roast as directed and then add all of the ingredients to the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add in the vegetables during the last 30 minutes of cooking.
Nutrition: Per Serving
Calories: 365 | Fat: 18g | Carbohydrates: 3g | Protein: 39g | Sodium: 440mg
Recipe Tips
For a richer flavor, you can substitute red wine for the beef broth. Add the red wine with the other ingredients and cook as directed. You can also add a few tablespoons of butter to the pot before adding the vegetables. This will help to add more flavor and richness to the sauce.
For a heartier meal, you can add potatoes and other root vegetables to the pot. Simply cut the potatoes into small cubes and add them to the pot with the other vegetables. Cook until everything is tender and enjoy!
Post a Comment for "Chef John's Pot Roast Recipe"