Classic Beef Pot Roast Recipe

Name: Classic Beef Pot Roast
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: 8
Ingredients: 1/4 cup canola oil (or other vegetable oil); 5 pounds beef chuck (or brisket , excess fat removed); 1 large carrot (peeled and chopped); 2 medium ribs celery (chopped); 1 large onion (peeled and chopped); 5 cloves garlic (peeled and slightly crushed); 1 cup canned diced tomatoes (including liquid); 5 cups brown stock (i.e. beef stock); 2 bay leaves; 1/2 teaspoon dried thyme; 1 teaspoon whole black peppercorns; 2 tablespoon unsalted butter; 2 tablespoon all-purpose flour; Kosher salt (to taste); Freshly ground black pepper (to taste)

Prep: 30 mins

Cook: 4 hrs 30 mins

Total: 5 hrs

Servings: 6 to 8 servings

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Despite its name, pot roast isn't actually roasted, it's braised. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.

Braising by itself doesn't give meat the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first.

For this recipe, you'll need a large Dutch oven or brazier — one that's big enough to accommodate the meat and stock, and safe for both stovetop and oven. Make sure it has a tight-fitting lid, too.

You could also make this pot roast in a crockpot. Just brown the meat as described, then add the vegetables, meat, seasonings, and stock to the crockpot and cook on high for 4 to 5 hours or until the meat is tender. It helps to heat up the stock on the stovetop first.

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1/4 cup canola oil, or other vegetable oil
5 pounds beef chuck, or brisket, excess fat removed
1 carrot, peeled and chopped
2 stalks celery, chopped
1 large onion, peeled and chopped
5 cloves garlic, peeled and slightly crushed
1 cup diced tomatoes, undrained
5 cups beef stock
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste

Gather the ingredients.

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Pre-heat oven to 300 F (150 C).
In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

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Add the carrot, celery, onion, and garlic to the pot and cook for 5 minutes or so, or until the onion is slightly translucent.

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Return the meat to the pot and add the tomatoes, stock, bay leaves, thyme, and peppercorns. Heat on the stovetop until the liquid comes to a boil.

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Then cover with a tight-fitting lid and transfer the whole thing to the oven. Cook 4 to 5 hours or until the meat is tender.

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Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.

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Ladle out around two cups of the braising liquid and pour it through a mesh strainer.

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Skim off any fat from the top.

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Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms.

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Heat for a few minutes, stirring, until the roux is a rich brown color.

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Whisk the hot liquid into the roux, a little at a time and simmer for about 15 minutes.

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Then strain through a fine-mesh sieve and season to taste with Kosher salt and freshly ground black pepper.

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Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve while the sauce is hot.

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Enjoy!

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Nutrition Facts (per serving)
953	Calories
62g	Fat
8g	Carbs
86g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	953
% Daily Value*
Total Fat 62g	80%
Saturated Fat 24g	118%
Cholesterol 308mg	103%
Sodium 563mg	24%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	5%
Total Sugars 3g
Protein 86g
Vitamin C 6mg	31%
Calcium 86mg	7%
Iron 8mg	44%
Potassium 1089mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.