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.

Summary

Preparation Time10 MinCooking Time3 Hr 50 Min
Ready In4 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodDish
Speciality, Main Ingredient
Interest Group,

Ingredients

 
For recipe ingredients, please refer to the video.

Directions

For recipe directions, please refer to the video.

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!
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