In this classic pot roast recipe, beef chuck is seasoned, browned and slowly braised with vegetables in a Dutch oven until very tender. This yields even more flavour and fall-apart beef than you would have thought possible.
Classic Winter Pot Roast
Red wine and bacon turn this inviting dish into an irresistible hybrid of rich boeuf bourguignon and classic pot roast.
Equipment
Ingredients
- 4 lb boneless beef chuck roast tied and pat dried
- 4 tsp kosher salt
- 1¾ tsp freshly ground black pepper
- 2 tbsp olive oil approximately
- 4 strips bacon chopped
- 2 ribs celery chopped
- 1 onion chopped
- 4 cloves garlic chopped
- 2 tbsp tomato paste
- 2½ cups good-quality dry red wine
- 2 cups chicken broth
- 3 sprigs rosemary or 5 sprigs thyme
- 3 bay leaves
- 675 g baby potatoes washed
- 1 250 g package of shallots large ones halved or cipollini onions, peeled
- 3 carrots cut into 3-in (8-cm) pieces (thicker pieces halved lengthwise)
- 3 parsnips cut into 3-in (8-cm) pieces
- 12 cremini mushrooms
- 1 tbsp chopped parsley optional
Instructions
- Preheat oven to 325°F.
- Sprinkle roast all over with salt and pepper. Heat 2 tbsp olive oil in extra-large Dutch oven over medium-high heat until hazy. Add roast; reduce heat to medium and brown all over, about 4 minutes each side, adding more oil if needed. Reserve to rimmed baking sheet.
- Add bacon to Dutch oven and cook, stirring, scraping up bits and adding spoonfuls of water if bottom of pot is browning too quickly, until bacon is almost cooked, about 3 minutes. Add celery and onion and cook, stirring, until softened, 5 to 6 minutes. Stir in garlic and cook for 30 seconds.
- Push vegetables to one side; add tomato paste in centre of pot and cook, stirring, until darkened, about 2 minutes. Stir in wine, scraping bottom of pot, and cook for 1 minute.
- Add broth, rosemary and bay leaves and bring to a simmer over medium heat. Return roast along with any juices to pot; bring to a boil and cover. Transfer to oven and cook until almost fork tender, about 3 hours.
- Flip roast over, if desired, and nestle in potatoes, shallots, carrots, parsnips and mushrooms. Cover and return to oven and cook until roast and vegetables are fork tender, 20 to 30 minutes.
- Remove roast to cutting board. Cover with foil and let rest 10 minutes. Cut roast into slices or tear into chunks and return to pot to absorb jus. Sprinkle over parsley and serve.
Notes
Tip: If you desire a slightly thicker jus, remove 1½ cups of the liquid and chopped vegetable mixture to a blender or food processor. Cover with a folded tea towel and carefully blend until smooth; return to pot.
