THIS Pot Roast is Better Than Beef Bourguignon

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories and is suitable for vegetarians.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner while brisket is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Season the beef chuck roast generously with salt, about 1 tablespoon per side, and let it sit for at least 20 minutes.

Rough chop 225 g of peeled shallots into 1 to 2 inch pieces.

Cut 4 to 6 stalks of celery into Lego brick size pieces, totaling 225 g.

Cut 3 chunky carrots into oblique cuts.

Crush 4 to 5 garlic cloves through a garlic press, totaling 15 to 20 g.

Preheat the oven to 275°F (135°C).

Dry the seasoned beef roast with a paper towel to ensure a good sear.

Heat a heavy-bottom pot over medium-high heat and add high smoke point oil.

Sear the beef roast in the pot for 5 to 6 minutes on each side until deeply browned.

Remove the roast and set it aside on a plate.

Melt 50 g of butter in the same pot and add the chopped shallots, carrots, celery, garlic, and a pinch of salt. Stir to cook until softened.

Add 25 g of tomato paste and sauté for about 2 minutes until it turns rusty colored.

Stir in 25 g of gluten-free flour and cook briefly to combine.

Pour in 150 g of red wine and 25 g of Worcestershire sauce, scraping the bottom of the pot to deglaze.

Add 15 g of Better Than Bouillon beef base and 750 g of beef stock, bringing the mixture to a simmer.

Nestle the seared roast back into the pot, ensuring it sits on the bottom with the veggies pushed aside.

Add 2 bay leaves and a few sprigs of fresh thyme.

Cover the pot with the lid slightly ajar and cook in the oven for 4 to 5 hours, checking the internal temperature until it reaches 195°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens