Description
This classic pot roast recipe features a tender and flavorful beef chuck roast slow-cooked with a medley of aromatic vegetables, fresh herbs, and a rich red wine and beef stock sauce thickened with beurre manié. Perfectly seared and oven-braised to fork-tender perfection, this comforting dish is ideal for a hearty family dinner.
Ingredients
Beef and Seasoning
- 3 ½ to 4 pound beef chuck roast
- Coarse salt, to taste
- Fresh cracked pepper, to taste
Vegetables
- 1 peeled julienne yellow onion
- 2 thinly sliced and rinsed leeks (white and yellow parts only)
- 6 thinly sliced garlic cloves
- 2 pounds baby Yukon potatoes
- 6 peeled regular or 10 baby tri-colored carrots cut into 2-inch pieces
- 4 ribs of celery cut into 2-inch pieces
- 2 peeled parsnips cut into 2-inch pieces
- 1 peeled rutabaga cut into 1-inch cubes
Liquids and Enhancers
- 2 tablespoons olive oil
- 1 cup red wine (divided: ¼ cup for deglazing, ¾ cup for braising)
- 3 tablespoons tomato paste
- 6 cups beef stock
- 2 bay leaves
- 8 to 10 sprigs fresh thyme
- 8-10 fresh parsley stems with leaves
- 1/2 batch beurre manié (butter and flour mixture for thickening)
- Worcestershire sauce, to taste
- 1 tablespoon red wine vinegar
Garnish
- Optional finely minced parsley for garnish
Instructions
- Season and Refrigerate Beef: Generously season the beef chuck roast on all sides with coarse salt. Place it on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours to enhance flavor and tenderness.
- Prepare for Searing: Remove the beef from the refrigerator and season all sides with freshly cracked pepper.
- Heat Oil and Sear Beef: Heat olive oil in a large Dutch oven over high heat until it begins to smoke lightly. Place the beef in the pot, reduce heat to medium, and sear on all sides until golden brown, approximately 3 to 4 minutes per side.
- Sauté Onions and Leeks: Remove the beef and set aside on a plate. Add the julienned onions and sliced leeks to the pot, season with salt, and sauté for 4 to 6 minutes over medium heat. Then reduce to low-medium heat and continue cooking until the onions are well browned, about 10 minutes.
- Add Garlic: Stir in the sliced garlic and cook until fragrant, about 30 to 45 seconds.
- Deglaze the Pot: Pour in ¼ cup of red wine to deglaze the pot, scraping up browned bits, and cook until the wine is completely absorbed.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 to 3 minutes, ensuring it is fully blended with the vegetables.
- Add Liquids and Herbs: Pour in the remaining ¾ cup red wine, beef stock, bay leaves, thyme, parsley stems with leaves, salt, and pepper. Stir to combine all ingredients.
- Braise the Beef: Return the seared beef to the pot. Bring the mixture to a boil, then cover with a lid. Place the Dutch oven on a rack in the lower third of the oven preheated to 325°F (163°C). Cook for 3 ½ to 4 hours or until the beef is fork-tender and the internal temperature reaches 200° to 210°F.
- Add Vegetables Later: With about 70 minutes remaining in the cooking time, add the baby Yukon potatoes, carrots, celery, parsnips, and rutabaga to the pot alongside the beef. Continue to cook until the vegetables are tender and the meat is ready.
- Remove and Prepare Sauce: Carefully take the pot out of the oven and set only the beef roast aside on a plate. Prepare the beurre manié by mixing softened butter and flour.
- Thicken Sauce: Add the beurre manié to the pot containing the cooking liquid and vegetables. Heat over low to medium heat, stirring constantly for 3 to 5 minutes until the sauce thickens to a gravy-like consistency.
- Finish Sauce: Stir in Worcestershire sauce and red wine vinegar to taste, balancing the flavors.
- Recombine and Serve: Place the beef roast back into the pot with the sauce and vegetables. Garnish with optional finely minced parsley if desired and serve warm.
Notes
- Refrigerating the beef uncovered before cooking helps develop flavor and a better crust during searing.
- Use a heavy Dutch oven for even heat distribution and excellent braising results.
- Ensure the beef reaches the recommended internal temperature for optimal tenderness.
- Use beurre manié gradually to avoid over-thickening the sauce.
- Feel free to substitute vegetables based on seasonality or preference.
- Leftovers store well and flavors deepen after a day in the refrigerator.
