When it comes to a classic, comforting dinner, pot roast reigns supreme. But this recipe makes your Sunday meal prep a little easier. Alex Daynes shared her recipe for an easy and impressive one-pot pot roast.
Find more from Alex on Instagram, @thealexdaynes, or on her website, www.alexdaynes.com
One-Pot Pot Roast
Prep Time: 30 minutes
Cook Time: 5 hours
Additional Time: 20 minutes
Total Time: 5 hours 50 minutes
INGREDIENTS
-
3-5 pound beef chuck roast
-
2 yellow onions chunky diced
-
3 large carrots, cut into obliques
-
4-6 stalks celery, cut into chunks
-
4-5 cloves garlic, minced
-
2 Tablespoons oil (canola, vegetable, avocado)
-
3 1/2 tablespoons butter
-
1 1/2 Tablespoons tomato paste
-
3 Tablespoons all purpose flour
-
2/3 cup red wine or grape juice
-
1 1/2 Tablespoon Worcestershire
-
1 Tablespoon better than bouillon beef base
-
3 cups beef stock
-
2 bay leaves
-
3-4 springs fresh thyme
METHOD
- Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
- While the beef brines, prep the veggies. Cut onion into a chunky dice. Cut celery and carrots into chunky dice and mince the garlic.
- Before searing the meat, dry beef well on all sides with a towel, and preheat the oven to 275 degrees.
- Preheat a Dutch oven or large heavy-bottomed pot over high heat. Add oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6 minutes. Transfer to a plate.
- Return the pot to medium heat and add the butter, veggies, garlic, and a large pinch of salt. Stir and cook until the vegetables caramelize and slightly soften about 3 minutes. dd the tomato paste. Stir and saute for about 2 minutes until it turns a darker rusty color. Stir in the flour for 30-60 seconds.
- Add wine or grape juice and Worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it touches the bottom of the pot. Add bay and thyme.
- Cover the pot, leaving the lid slightly ajar, and load it into a 275F oven to cook for 4-5 hours.
- Check the meat at the 2-hour mark; it should be 190 degrees internally, but it shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours. The meat is done when you can easily pull the meat apart with forks.
- Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
- Serve a chunk of beef on top of mashed potatoes, roasted veggies, and extra sauce.
Add comment