Juicy, tender and flavorful, the pot roast is easy to prepare and equally easy to serve! The roast gently cooks in sauce of wine, vegetables, aromatics and beef stock. The aroma is alluring and comforting, especially coming in on a cold winters day. When preparing beef, I’ve learned the importance of seasoning it accordingly, roasting it ‘low and slow’ and also making sure that there is a foundation from which a sauce can be made. Yes, a sauce. Because let’s face it, the sauce for the roast brings a lot to the plate. Yes, pun very much intended! If you are looking for a no fail way to ensure a tender, juicy and flavorful beef roast with plenty of flavorful sauce, I present to you my recipe for Holiday Pot Roast! I say no fail, because basically, you just throw a bunch of delicious ingredients into a dutch oven and the result is a delicious finished product! The initial prep work takes a bit of time, but like I always say, it is worth it in the end!
I made my first pot roast last year after having been inspired by my mother in-law. What interested me about this particular way of preparing a roast was having the roast cook in so much liquid! I had always prepared meats in a similar fashion – season, sear, add veggies, roast, baste, deglaze, make sauce, however never with so much liquid to start – I added wine at the end of the process! With a pot roast, you not only sear the meat, you cook the veggies as well, and then add your liquids, reintroduce the roast to the dutch oven and finish the cooking in oven. I decided to read up on the pot roast, made it, and both my husband and I find it to be one of the most delicious ways to enjoy beef!
When choosing a pot roast, I usually get a chuck roast, round roast or brisket. These cuts are tough, but when cooked slowly, they are tender and flavorful! If the roast you are buying is boneless, make sure it is tied, or you tie it with kitchen string – so it cooks uniformly. Season that roast with LOTS of salt and pepper. Don’t hold back.
Sear the roast in olive oil in a dutch oven over medium-high heat so the meat is a beautiful caramelized brown color all over!
Cook the veggies in the same dutch oven, just until tender! I love the color of all those vegetables! I used purple, yellow and orange carrots for even more color!
Add the wine, stock and bouillon as well as the roast and herb bundle, cover and into the preheated oven it goes!
Let the roast finish cooking in the oven for 2 1/2 hours or so starting at 325F then after about 50 minutes, reduce heat to 275F to keep the sauce at a simmer and the roast cooking slowly to perfection.
So aromatic and tender, this roast pairs perfectly with potatoes and a salad! Enjoy!
- 3 pound boneless beef chuck roast, tied.
- salt and pepper
- ¼ cup of all purpose flour
- 1 teaspoon dried herbs (italian seasoning, herbes de provence or ¼ teaspoon basil, ¼ teaspoon fennel, ¼ teaspoon savory ¼ teaspoon thyme)
- olive oil
- 1 teaspoon unsalted butter
- 1½ cups onions, chopped
- 1½ cups celery, chopped
- 1½ cups carrots, cut into 2" pieces
- 5 cloves of garlic, peeled and smashed or minced
- 2 leeks, white and light green parts only, chopped
- 1 can (14 ounces) plum tomatoes, crushed
- 2 cups beef stock
- 1 beef bouillon
- 1½ cup wine (full bodied wine, good quality)
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 3" piece of onion
- 1 bay leaf
- 2 cloves, whole
- 1 teaspoon butter, unsalted
- First and foremost, prep the veggies! This is the most time consuming part. Set aside.
- Combine flour and herb mixture on a large, deep plate. Set aside.
- Using a paper towel, pat dry the roast.
- Next, season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper, then dredge in flour mixture, making sure to completely cover the roast with an even layer.
- Heat a large dutch oven over medium - high heat and add 2 tablespoons olive oil.
- Once the oil is hot enough, sear the roast on all sides about 4 minutes per side, including the ends. The goal is to get a nice brown, caramelized layer on the meat. Remove from dutch oven and set aside to rest on a large plate.
- Preheat oven to 325 degrees F.
- Add 1 teaspoon of olive oil to dutch oven, reduce heat to medium, and add onions, celery, carrots, garlic and leeks and 1 teaspoon salt. Stir to coat, and let cook for about 10 minutes, stirring occasionally, until tender.
- Add the wine, beef stock, beef bouillon cube, tomatoes and bring to a boil. Tie the rosemary and thyme together with kitchen string. Using the piece of onion, adhere the bay to the onion using the 2 cloves.
- Add herb bundle and onion bundle to the dutch oven and then stir in 1 teaspoon of pepper.
- Add the roast back into the dutch oven, bring to a boil, then cover with lid and place it in the oven.
- Let the roast cook in oven for 2 hrs, turning the heat down to 275 after 45 minutes. Using a meat thermometer, check for doneness at 160 F.
- Remove roast from dutch oven and place on a cutting board. Cover loosely with foil.
- Remove herb and onion bundles. Skim as much fat off of the sauce as possible (or if you have a gravy separator, transfer as much of the sauce to the separator). Next, transfer half of the vegetables and sauce to a blender and puree until smooth. Add the puree back to the sauce and heat. (Depending how thick you like your gravy, you may want to puree ¼ of the sauce and veggies for a thinner consistency.)
- Stir in 1 teaspoon unsalted butter to sauce, check for seasonings, and adjust accordingly.
- Slice individual roast slices and place in serving dish, pour half of the sauce over the roast slices and pour the other half of the sauce in a gravy dish. Alternatively, place whole roast in serving dish and slice at table and serve sauce on the side. Enjoy!