Pot roast—there’s nothing quite like it, is there? Pot roast is homey, it’s comforting, it’s classic. Meaty, rib-sticking, down-home food that soothes and satiates. Oh, and guess what? It’s easy, too. While pot roast feels like an occasion—a big piece of meat, braising all afternoon in a Dutch oven always feels like quite a celebration—but there’s nothing to it, really. Time, heat and a good hunk of chuck meat are all it takes to make the very best pot roast ever. We’ll teach you how it’s done!
While you could make a pot roast from brisket, in our opinion the very best cut of beef for pot roast is chuck roast. Why? Well, a few reasons. A pot roast is really just a braise, and a chuck roast is just ideal for braising. Cut from the shoulder of a cow, chuck roast is a rather tough but, but it is still well-marbled which means that as it braises in the oven, there will be plenty of fat that seeps out of the meat. That fat means your finished pot roast will be juicy and tender. Plus, chuck roast is usually pretty affordable! Who doesn’t love that?
°3 pounds roasted chuck, shoulder cut
°Table salt and black pepper to taste
°2 tablespoons olive oil
°1 chopped onion
°3 garlic cloves, crushed or pressed
°1 tablespoon tomato paste
°2 tablespoons all-purpose flour, cassava flour
°1/2 cup red wine
°2 cups beef broth
°2 pounds small yellow potatoes
°1 pound carrots, cut
°2 bay leaves
°Fresh parsley or cilantro
Start by sprinkling the meat with salt and pepper on all sides.
Heat oil in a Dutch oven or saucepan. To preserve moisture and flavor, brown roast on all sides [about 15 minutes]. Put it on a plate to cool.
Add onion and garlic to the remaining fat in the pot and cook until onion is translucent [about 2-3 minutes]. Then add tomato paste, followed by flour. The flour will absorb all the oil/moisture at this point. Add the wine, whisk and let it decrease for 1-2 minutes. Add the beef broth, bay leaves and a few sprigs of fresh thyme.
Re-serve the beef in the pot. Carrots and potatoes should be placed around the steak in the soup. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.