Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Classic Pot Roast
Getting reviews...
- Level: Easy
- Total: 3 hr 15 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 821
- Total Fat
- 48 g
- Saturated Fat
- 20 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 56 g
- Cholesterol
- 191 mg
- Sodium
- 1459 mg
Our version of this classic comfort food has lots of vegetables added, so it’s the quintessential one-pot meal — and it makes great leftovers. Boneless chuck roast is our top choice for the cut of meat, as it’s relatively inexpensive and nicely marbled with fat. Your pot roast will become meltingly tender from long, slow cooking.
- Level: Easy
- Total: 3 hr 15 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 821
- Total Fat
- 48 g
- Saturated Fat
- 20 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 56 g
- Cholesterol
- 191 mg
- Sodium
- 1459 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Season the beef generously all over with kosher salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the beef and brown well on all sides, 6 to 8 minutes total. Remove to a plate.
- Add the carrots, celery and onion to the pot; add a drizzle of olive oil if it seems dry. Season the vegetables with 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes. Make a space in the center of the pot and add the tomato paste, garlic and thyme. Let the tomato paste toast for a minute, then stir to combine.
- Pour in the wine, bring to a boil and cook, stirring and scraping up any browned bits from the bottom of the pot, until the wine is reduced slightly, 2 to 3 minutes. Add the broth and bay leaves and return to a simmer. Nestle the beef in the pot and cover with a tight lid. Transfer the pot to the oven; roast 1 hour 15 minutes. Turn the beef, cover again and continue to roast until a knife inserted in several places slides out with little resistance, 45 minutes to 1 hour 15 minutes more.
- Add the potatoes to the pot, stirring to submerge them. Cover again, return the pot to the oven and cook until the potatoes are tender and a knife easily slides out of the meat, about 30 more minutes.
- Remove the meat to a cutting board to rest for 10 minutes. Meanwhile, combine the butter and flour in a small bowl and mix with your fingers to make a smooth paste. Transfer the pot to the stovetop and bring the sauce and vegetables to a simmer. Whisk in the butter-flour mixture, a little at a time, whisking well so it dissolves. Once you’ve added it all, simmer vigorously until slightly thickened, 2 to 3 minutes. Stir in the parsley. Season with kosher salt and pepper.
- Cut off the strings from the meat and place the meat on a rimmed platter. Begin to slice against the grain. If the grain changes, change with it and slice against the grain as much as you can. Sprinkle with a little flaky sea salt.
- Remove the vegetables with a slotted spoon and serve them around the meat. Spoon some of the sauce over the meat and vegetables and sprinkle with more parsley. Serve the remaining sauce on the side.
