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Signature Braised Tender Pot Roast
Signature Braised Tender Pot Roast
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20m
Prep
210m
Cook
6
Servings
955
Views
Achieve the ultimate melt-in-your-mouth texture with this classic, slow-braised recipe. Perfect for a cozy weekend meal, this flavorful roast uses simple techniques to produce a restaurant-quality dinner in your own kitchen.
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6
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Ingredients
- ✓1.6 kg boneless beef chuck roast
- ✓30 ml neutral cooking oil
- ✓240 ml carrots, roughly chopped
- ✓240 ml yellow onion, diced
- ✓240 ml celery stalks, sliced
- ✓4 cloves garlic, minced
- ✓480 ml beef or chicken stock
- ✓30 ml granulated sugar
- ✓1 sprig fresh thyme
- ✓60 ml dry red wine
- ✓to taste kosher salt and cracked black pepper
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Instructions
1
Preheat your oven to 149 °C (150 °C). Generously season the beef on all sides with salt and pepper.
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Tip:Patting the meat dry with paper towels before seasoning ensures a better sear.
2
In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Sear the beef until a deep brown crust forms on all sides, then remove to a plate.
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Tip:Do not rush the searing process; the brown bits left in the pot are essential for flavor.
3
Add carrots, onions, and celery to the same pot. Sauté until lightly caramelized, then stir in the garlic for 60 seconds.
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Tip:If the bottom of the pot gets too dark, add a splash of stock to deglaze.
4
Pour in the stock, wine, and sugar. Bring to a simmer, scraping up any browned bits, then return the beef and its juices to the pot.
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Tip:Ensure the liquid level reaches about halfway up the roast.
5
Cover the pot tightly with a lid or foil. Roast in the oven for 2.5 to 3.5 hours until the meat is fork-tender.
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Tip:Resist the urge to check it too often; keeping the lid sealed maintains the necessary steam.
6
Remove the beef to a carving board. Strain the liquid, boil on the stovetop to reduce by half, and serve as a savory jus.
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Tip:You can whisk in a teaspoon of cornstarch to the hot liquid if you prefer a thicker gravy.
Pot
Roast
Beef
Comfort Food
Slow-cooked
Yumzy Culinary Collection
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