A few weeks ago, my dad told me that he had been craving chuck pot roast. He called around to all the elders in the family to get their recipes, and proceeded to make his own rendition in the crock pot. I took one thing from this conversation–as far as I could remember, I had never eaten pot roast. A dish that is nearly as American as apple pie, the very incarnation of meat and potatoes. It needed to be in my repertoire.
So I made it for the first time, and I now know what I’ve been missing out on. Buttery, impossibly tender meat with a delicious beef gravy. There is a reason that chuck pot roast is a classic. It warmed my tummy despite the cold evening, leaving me full and ready to sleep off the hearty dinner.
The Chuck Pot Roast RecipePrint
The Best Chuck Pot Roast
- Prep Time: 30 minutes
- Cook Time: 4 hours and 30 minutes
- Total Time: 5 hours
- Yield: 4 servings 1x
- Category: entree
- Cuisine: american
- 2 1/2 pound boneless bottom chuck roast
- Kosher salt and pepper
- Seasoning Mix:
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp allspice
- ½ tsp smoked paprika
- ½ tsp rosemary
- ½ tsp basil
- ½ tsp thyme
- ½ tsp fennel seed
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 celery stalks, left whole
- 2 carrots, left whole
- 1 yellow onion, quartered
- 5 garlic cloves
- ¼ tsp of anchovy paste
- 2 roma tomatoes, diced
- 1 tbsp tomato paste
- 1 tsp dijon mustard
- 2 bay leaves
- 3 cups of beef stock
- 1/4 tsp maggi cube
- 1 tbsp cornstarch
- Preheat the oven to 300 degrees.
- Pat 2 ½ pound boneless bottom chuck roast dry with a paper towel. Season with 2 ½ teaspoons of kosher salt and freshly ground black pepper.
- Make the seasoning mix: teaspoon each of garlic powder and onion powder; ½ teaspoon each of allspice, smoked paprika, rosemary, basil, thyme, and fennel seed. Season the roast on all sides.
- Heat a dutch oven over medium high heat. Add a tbsp of olive oil and sear meat on all sides to develop a nice brown crust (about 4 minutes per side). Remove from the pot.
- Add 2 tablespoons of butter to the pot. Saute mirepoix (two celery stalks, two carrots, and one onion), five garlic cloves, and a ¼ teaspoon of anchovy paste (careful, it’s salty!).
- Add two diced roma tomatoes, tablespoon of tomato paste, teaspoon of dijon mustard, two bay leaves, and remaining seasoning mix.
- Deglaze the pot with about 3 cups of beef stock (until the beef is covered a little more than halfway with liquid). Return the roast to the pot. Bring to a simmer and add about a ¼ tsp of maggi cube.
- Cover the dutch oven with a lid, leaving the lid slightly open. Put it into the oven for two hours. Flip the pot roast over and cook until roast is fork tender and falling apart. For mine, that took nearly four hours total.
- Discard the bay leaves and remove the meat. Purée the braising liquid until smooth, and simmer for a few minutes to reduce and concentrate the flavors. I added a cornstarch slurry with a tablespoon of cornstarch and three tablespoons of the braising liquid to thicken it into a gravy.
- Shred the beef with two forks and return it to the pot.
Keywords: pot roast, braised, American
The Kitchenista served her pot roast with a delectable set of sides that I decided to replicate in my own way: Horseradish Mashed Potatoes and Glazed Carrots.
Horseradish Mashed Potatoes
As a base, I used Chef Raquel Fox’s recipe for Roasted Garlic Mashed Potatoes from her Dining in Paradise cookbook. After I made the mash with potatoes, heavy cream, and butter, I mixed in horseradish and sour cream ala this recipe.
Ginger Molasses Glazed Carrots
I melted 4 tablespoons of butter on medium heat and sautéed two shallots. I added thinly sliced carrots, salt, pepper, thyme, parsley, and dried ginger. After adding a nice sized dollop of molasses, I deglazed the pan with vegetable stock. Then I covered the pan with a lid and let the carrots simmer until tender. Finally, I uncovered the pan and let the syrup reduce until it formed a glaze on the carrots.
For another great American meal that is perfect for the wintertime, check out my Southern Mac and Cheese with BBQ Ribs and Collard Greens.