Beef Chuck Pot Roast With Winter Veggies Recipe Video
Most of these recipes have you flour the meat first, and then sear it, but I think my method works much better. You’ll see me make a quick roux in the pot before we braise. This allows me to really brown the roast well, without worrying about burning the flour.
Of course you can vary the vegetables that we add for the last hour of cooking, but I hope you don’t leave out the parsnip. It really gives the dish an important aromatic layer of flavor. I didn’t add potatoes (since I wanted to save the carbs for the bread I used to soak up the juice!), but they are a standard addition to this dish in most recipes.
Be careful when selecting your pot roast. You are looking for a boneless, 3 pound beef “Chuck” pot roast. Check a few packages, as some can have larger chucks of fat than others. By the way, hey Butchers, stop putting the price sticker over that big chuck of fat to hide it! I hate that. Anyway, hopefully you have a nice butcher who will make sure you get the perfect cut for this great dish.
Ingredients
Boneless beff chuck pot roast - 3 pounds
Olive oil - 2 tablespoons
Salt - 3 teaspoons
Black pepper - 1/12 teaspoons
Bay leaf - 1
Garlic - 3 cloves
Thyme and rosemary - 3 fresh sprigs
Flour - 2 tablespoons
Beef stock or broth - 1 quart
Yellow onion - 1
Carrots - 5
Parsnips - 2
Celery - 2 stacks
Directions
GETTING READY
1) Season the pot roast with salt and pepper.
2) Make a bouquet garni.
MAKING
3) In a dutch oven over high heat, brown the meat in olive oil. Remove the cooked meat and set it aside.
4) To the residue in the oven, add the flour (turn the heat up). Move the flour around and cook for about 40 seconds.
5) Add 1/2 cup of the beef stock, mix well, cook for a while and then add rest of the stock.
6) Put the meat back in and add the garlic, bay leaf and the bouquet garni.
7) As soon as the mixture start simmering, cover the dutch oven and cook the ingredients for 2 hours and 30 minutes over low heat.
8) In the meantime, chopped the vegetables.
9)Uncover the dutch oven and check the doneness of the meat. It should be completely done.
10) Add the chopped vegetables, cover the dutch oven again and cook over low heat for 1 hour, till the vegetables and meat are tender and done.
11) Take the meat out of the mixture and continue to cook the ingredients till the sauce has thickened.
SERVING
12) Serve the pork roast, vegetables and sauce in a decorative serving bowl. Bread slices make a good accompaniment.
1) Season the pot roast with salt and pepper.
2) Make a bouquet garni.
MAKING
3) In a dutch oven over high heat, brown the meat in olive oil. Remove the cooked meat and set it aside.
4) To the residue in the oven, add the flour (turn the heat up). Move the flour around and cook for about 40 seconds.
5) Add 1/2 cup of the beef stock, mix well, cook for a while and then add rest of the stock.
6) Put the meat back in and add the garlic, bay leaf and the bouquet garni.
7) As soon as the mixture start simmering, cover the dutch oven and cook the ingredients for 2 hours and 30 minutes over low heat.
8) In the meantime, chopped the vegetables.
9)Uncover the dutch oven and check the doneness of the meat. It should be completely done.
10) Add the chopped vegetables, cover the dutch oven again and cook over low heat for 1 hour, till the vegetables and meat are tender and done.
11) Take the meat out of the mixture and continue to cook the ingredients till the sauce has thickened.
SERVING
12) Serve the pork roast, vegetables and sauce in a decorative serving bowl. Bread slices make a good accompaniment.
Editors Review
For most of us a perfect winter evening is never complete without a good pot roast. You are going to love chef's no-fail way of making the beef chuck pot roast and the way he makes it blend with the beautiful winter veggies. Slowly simmered and richly flavored, this perfect pot roast makes for a mouth-watering Sunday dinner on a damn cold winter night!Questions, Comments and Reviews
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