How to Make an Amazing Pot Roast | Chef Jean-Pierre

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Start by heating a pot over medium heat.

Add clarified butter (or any high smoke point oil) to the pot.

Season the chuck roast with salt and pepper.

Once the pot is hot (around 365°F), place the chuck roast in the pot without touching it to allow for the Maillard reaction.

Let the roast sear for several minutes until it develops a golden brown crust.

While the roast is searing, cut the onions into large pieces, ensuring they are not too small to prevent them from disappearing during cooking.

Cut the carrots and celery into large pieces as well, similar in size to the onions.

Quarter the mushrooms and set aside.

Chop fresh rosemary and thyme, and prepare a few cloves of garlic.

Add the chopped onions, carrots, celery, and mushrooms to the pot around the roast after it has seared.

Pour in red wine (optional) and beef stock to deglaze the pot, scraping up any browned bits from the bottom.

Add the chopped garlic, rosemary, and thyme to the pot.

Cover the pot and let it cook for about 2.5 to 3 hours until the meat is tender.

Check occasionally to ensure nothing is burning and adjust heat as necessary.

Once the roast is done, let it rest before slicing.

Serve the pot roast with papad pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary