Cooking for a Crowd Recipes for Entertaining— Family Style Dinner: Pot Roast

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 with smoked paprika, granulated garlic, onion powder, black pepper, and kosher salt, rubbing the spices into the meat.

Heat a Dutch oven and add about 1/4 cup of grapeseed oil until it covers the bottom.

Sear the beef roast in the hot oil, letting it rest without moving it to develop a nice brown crust.

Flip the roast to sear all sides, ensuring even browning.

Remove the roast from the Dutch oven and set aside.

Add smashed garlic and bay leaves to the pot, then sprinkle in equal parts flour and fat to create a roux.

Slowly add red wine to the roux, stirring to deglaze the pan and incorporate the browned bits from the bottom.

Add beef broth, fresh thyme, fresh rosemary, tomato paste, Worcestershire sauce, and several dashes of hot sauce to the mixture, stirring well.

Taste the sauce and adjust salt and pepper as needed before adding the meat back in.

Nestle the beef roast back into the sauce in the Dutch oven.

Prepare vegetables: cut celery, peel and leave whole the carrots, quarter the yukon gold potatoes, and quarter the Vidalia onions.

Arrange the vegetables around the beef roast in the Dutch oven.

Cover and place the Dutch oven in the oven at 300°F (150°C) for about 1.5 to 2 hours, or until the meat is tender and falls apart.

Check for doneness, returning to the oven if necessary.

Once done, let the pot roast rest before serving with the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens