THIS is How I Get PERFECT Pot Roast Every Time

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a similar fresh flavor.

Season the beef chuck roast with 1.5 tablespoons of kosher salt on all sides and let it dry brine in the refrigerator uncovered for 24 hours.

Remove the beef from the refrigerator and season it with cracked black pepper on all sides.

Heat 2 tablespoons of olive oil in a 2.5-gallon Dutch oven over high heat until it lightly smokes.

Sear the beef chuck roast in the Dutch oven for 3 to 4 minutes on each side until golden brown.

Slice one yellow onion in half, remove the peel, and thinly julienne it.

Slice the root end off two leeks and thinly slice them after rinsing in cold water to remove dirt.

Thinly slice 7 to 8 garlic cloves.

Add the sliced onions and leeks to the Dutch oven and season with 0.5 to 1 teaspoon of kosher salt, sautéing for 4 to 6 minutes until browned.

Lower the heat to low medium and continue cooking the onions and leeks for an additional 10 minutes until very soft and golden brown.

Add the sliced garlic and cook for 30 to 45 seconds until fragrant.

Deglaze the pot with 1/4 cup of dry red wine, cooking until absorbed (about 2 to 3 minutes).

Stir in 3 tablespoons of tomato paste and cook for another 2 to 3 minutes until combined with the onions and garlic.

Add 3/4 cup of dry red wine and 6 cups of beef stock to the pot, along with 2 bay leaves, 8 to 10 fresh thyme sprigs, and 8 to 10 fresh parsley stems.

Season the liquid with kosher salt and cracked black pepper, stirring to combine and tasting for seasoning.

Return the browned chuck roast to the pot, ensuring it is not completely submerged in the liquid.

Bring the pot to a boil over high heat, then cover with a lid and transfer to a preheated oven at 325°F.

Cook in the oven for 3.5 to 4 hours until the meat is tender and reaches the desired internal temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens