Pot roast has gotten a bad reputation over the years. But with this delicious and elevated recipe, you can dispel all myths about this dish. Whip this up for a great midweek meal and your family won’t groan next time you say you’re making pot roast.
How To Make Not Your Average Pot Roast
Ingredients
- 4 lb boneless chuck roast
- salt
- pepper
- 1 tbsp vegetable oil
- 3 shallots, sliced
- 4 cloves garlic, minced
- 1½ cups red wine
- 26 oz box beef stock
- 2 tbsp tomato paste, concentrated
- 2 tbsp Dijon mustard
- 2 bay leaves
- 3 stalks fresh rosemary
- 8 large carrots, cut into ½ pieces
- 28 oz baby potatoes, sliced in half
- 1½ tbsp butter
- 1½ tbsp flour
- 1½ cups beef stock, from the roast
Instructions
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Preheat oven to 325 degrees F.
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Allow the chuck roast to sit out at room temperature for 30 minutes.
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Season liberally with salt and pepper.
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Over medium-high heat, add the vegetable oil to a large pot with a lid.
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Add the roast to the pot and brown meat, about 4 minutes per side.
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Remove the roast and set aside.
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Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen any remaining meat.
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Reduce heat to medium.
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Add shallots and garlic and cook for 5 minutes.
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Add the stock and the remaining wine.
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Stir in tomato paste, Dijon mustard, and bay leaves.
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Place the roast back into the pot, add rosemary stalks, cover, and place in the oven.
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Cook for 4 hours.
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After 4 hours, remove from the oven and add the carrots and potatoes.
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Place the lid back on and cook for 1 more hour in the oven.
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Remove the roast and place on a large platter.
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With a slotted spoon, remove all the vegetables and place them with the roast.
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Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
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In a small saucepan, melt butter over medium heat.
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Add flour and cook for 1 minute while stirring.
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Slowly add the beef stock into the pan with the butter and flour.
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Stir until all incorporated and lump-free.
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Bring to a boil while stirring, reduce heat, and cook until slightly thickened.
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Spoon gravy over meat and vegetables before serving.
Nutrition
- Sugar: 8g
- :
- Calcium: 126mg
- Calories: 839kcal
- Carbohydrates: 43g
- Cholesterol: 209mg
- Fat: 41g
- Fiber: 7g
- Iron: 9mg
- Potassium: 2313mg
- Protein: 67g
- Saturated Fat: 18g
- Sodium: 813mg
- Vitamin A: 16299IU
- Vitamin C: 34mg
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