Last Updated on January 16, 2024 by My Back Kitchen
Dive into the deliciousness of our pot roast recipe – a culinary delight that takes comfort food to a whole new level. We kick things off with a top-notch cut of beef, seasoned just right with a mix of flavorful herbs and spices. After a sear that locks in all those juicy goodness, the meat slow-cooks to perfection, soaking up the savory broth for a tender, melt-in-your-mouth experience. Served alongside hearty veggies, this dish is the epitome of home-cooked comfort, promising a satisfying and flavorful meal. Get ready to enjoy every single bite of our pot roast, where hearty flavors meet wholesome indulgence. Enjoy!
-MBK
Pot Roast
Ingredients
- 3 lb Chuck Roast
- 2 tbsp all-purpose flour
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp vegetable oil
- 1 large white onion quartered
- 4 garlic cloves whole
- 1 small rib celery cut into thirds
- 2 tsp. kosher salt
- 1/2 tsp black pepper fresh ground
- 1 sprig fresh thyme
- 1 pinch marjoram
- 1 cups beef stock
- 1 cup chicken stock
- ¼ cup red wine optional
- 3 carrots peeled and cut into thirds
- 5 baby yukon gold potatoes cut in half
Instructions
- Preheat oven to 350 degrees.
- Season the chuck roast with salt and pepper. Dust all sides of the roast with flour; set aside.
- Heat a large, 5-quart cast iron Dutch oven over medium heat. Add oil and heat until the oil just begins to shimmer, add the roast and sear on all sides until a deep golden-brown color. Remove the roast to a platter and set aside.
- Add quartered onion, garlic cloves, thyme, marjoram, wine, beef stock and chicken stock. Bring to a boil, use a wooden spoon to scrape up the fond developed at the bottom of the pan. Return the roast to the pot and cover.
- Place covered dish in a preheated oven and continue to braise for 2 ½ hours.
- Add potatoes and carrots, return to oven, and continue to cook for an additional 30 minutes or until the vegetables are tender.
- Remove pot roast from the oven. Transfer the roast and vegetables to a serving platter, tent with foil to keep warm. Skim excess fat off the surface. Discard sprig of thyme. Bring the liquid to a simmer and reduce to thicken. Taste and season with additional salt and pepper if needed. Nestle the meat and vegetables back into the pot. Serve family style with a crusty loaf of bread.
FAQs
While both shoulder roast and chuck roast come from the shoulder region of the cow, they are cut from different parts. The shoulder roast is taken from the upper part of the shoulder, closer to the neck, and tends to be leaner with a slightly firmer texture. On the other hand, chuck roast is cut from the front part of the shoulder, closer to the rib section, and contains more marbling, resulting in a juicier and more flavorful roast. Ultimately, the choice between shoulder and chuck roast depends on personal preference and the desired cooking method, with both cuts being versatile and suitable for slow-cooking or braising.
Pot roast pairs well with a variety of side dishes to create a balanced and satisfying meal. Here are some delicious side dish options:
–Steamed Green Beans: Lightly steamed green beans or other green vegetables provide a fresh and crisp contrast to the hearty pot roast.
–Buttered Egg Noodles: Soft egg noodles tossed in butter make a simple and tasty side that pairs well with the savory juices of the pot roast.
–Creamed Spinach: Creamed spinach adds a creamy and flavorful element, balancing the richness of the pot roast.
–Yorkshire Pudding: For a more British-inspired pairing, Yorkshire pudding brings a light and airy texture to complement the robust flavors of the roast.
–Crispy Salad: A light salad with fresh greens, tomatoes, and a tangy vinaigrette can provide a refreshing contrast to the hearty pot roast.
–Dinner Rolls: Serve warm garlic bread or dinner rolls to soak up the delicious juices from the pot roast.