The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates this recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, this sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables. Dovetailing Tip: Save the leftover roast to use day 4 in Shredded Beef Tostadas.
Serving size: 6
Calories per serving: 396
1-4 pounds boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
chopped flat-leaf parsley, for garnish
chopped chives, for garnish
Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.