Recipe courtesy of Joan Samson
Save Recipe Print
Total:
3 hr 35 min
Active:
1 hr 25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 35 min
Active:
1 hr 25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Pot Roast:
Roux:
Pot Roast Gravy:

Directions

Watch how to make this recipe.

For the pot roast: Preheat the oven to 350 degrees F.

Cut the beef into large 6-inch sections. Season with salt and pepper. Heat the oil in an extra large skillet on high heat. Do not let the oil smoke. Add the seasoned portions of beef. Brown all sides until a nice crust forms on all pieces, about 10 minutes. Remove from the skillet and let rest for 10 minutes.

Peel the shallots and carrots. Cut the carrots and celery into quartered sections. Cut the shallots into wedges. Pour the wine in a large saucepan. Add half the thyme, rosemary and bay leaves with the wine. Reduce the wine by half at a low simmer, about 30 minutes.

Heat a deep cast-iron pot or Dutch oven on medium-high. Add enough oil to cover the bottom. Add the shallots to the bottom of the pan and saute, stirring constantly, until translucent, for about 5 minutes. Add the carrots, celery, garlic, and remaining thyme, rosemary and bay leaves. Add a dash of salt and pepper and cook, stirring occasionally, until the vegetables are slightly soft, 10 to 15 minutes. Place the beef on top of the vegetables. Pour in the reduced wine and herb mixture and add the beef broth and veal demi-glace. Throw in a dash of salt and pepper. Stir the ingredients and cover. Simmer on low heat for 15 minutes. Place the pot in the oven and cook for 2 hours. Let rest for 10 minutes.

For the roux: Melt the butter on low heat. Do not let it burn. Slowly add the flour and incorporate it by constantly stirring with a rubber spatula until a paste forms.

For the pot roast gravy: Transfer the liquid from the pot roast to a saucepan over medium heat. Add the heavy cream, veal demi-glace, brandy and salt and pepper to taste. Mix in the tomato paste. Reduce heat to low, add the roux, and cook to thicken, about 10 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Pot Roast Stew

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Diner-Style Powdered Buttermilk Doughnuts

Recipe courtesy of Tish Boyle

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Slow-Cooker Chile Con Queso

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.