POT ROAST: THE MOST TENDER BRAISED CHUCK ROAST RECIPE

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and richer in flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes provide more nutrients.

Start with a 3 and 1/2 lb boneless beef chuck roast.

Season the roast with 4 and 1/4 teaspoons of salt and black pepper on all sides.

In a large Dutch oven, heat some neutral cooking oil and sear the roast on all sides for about 8 to 10 minutes until browned.

Remove the roast and set it aside.

Add chopped onions, celery, carrots, and leeks to the pot and sauté for about 5 to 7 minutes until they start to sweat.

Add sliced garlic and stir for about 1 minute until fragrant.

Stir in 2 tablespoons of tomato paste and cook for about 2 minutes to reduce acidity.

Deglaze the pot with 1/2 cup of dry red wine, scraping up the brown bits, and let it reduce by half.

Add in the rosemary and thyme, then return the roast to the pot with its drippings.

Pour in 3 and 1/2 cups of beef stock and add 1/2 teaspoon of cumin. Bring to a boil.

Cover the pot and place it in a preheated 300°F oven for about 1 hour.

After 1 hour, uncover the pot and flip the roast over to submerge the other side in the liquid, cooking for another hour and a half.

In the last hour of cooking, add larger cuts of potatoes and carrots, cooking covered for 30 minutes and then uncovered for another 30 minutes.

Total cooking time is 3 and 1/2 hours.

Once done, remove the roast and separate it from the juices.

Strain the liquid using a fat separator to remove excess fat.

Serve the pot roast with the strained gravy poured on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary