Old-Fashioned Yankee Pot Roast | Classic Comfort Food | Staub Cocotte

Welcome to the kitchen and introduction to the recipe.

Show the piece of chuck beef and discuss its appearance compared to round beef.

Tie the beef with kitchen string, explaining the process.

Season the beef with olive oil, salt, and fresh cracked black pepper.

Brown the beef in a Dutch oven with olive oil for about 5 minutes on each side.

Remove the beef from the pot after browning.

Cover the beef with foil while preparing the next steps.

Add cabernet wine to the pot and scrape the bottom to deglaze.

Add 2 cups of beef stock to the pot, more than the recommended amount.

Return the beef to the pot with its juices.

Prepare the onion by inserting cloves and bay leaves, then add it to the pot.

Sprinkle fresh thyme over the ingredients in the pot.

Cover the pot and place it in the oven for 45 minutes.

After 45 minutes, flip the beef and return it to the oven.

Add root vegetables (carrots, turnips, and potatoes) to the pot.

Baste the vegetables with the liquid in the pot.

Cover and return the pot to the oven for another hour and a half.

Remove the pot from the oven and check the roast and vegetables.

Equipment Needed

Spice Level: