Pot Roast Recipe

Name: American Charlie Grill & Taverns Pot Roast Recipe
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 kg chuck roast (beef), boneless; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs all-purpose flour; 2 tbs vegetable oil or canola oil; 1 tbs unsalted butter; 1 each yellow onion, large, cut into 1" wedges; 4 each carrots, peeled and cut into 2" pieces; 3 each celery stalks, cut into 2" pieces; 4 cloves garlic cloves, crushed; 2 tbs tomato paste; 250 ml dry red wine (optional, replace with beef stock if omitted); 750 ml beef stock (low-sodium); 1 tbs Worcestershire sauce; 3 sprigs fresh thyme sprigs; 2 each bay leaves; 2 tbs fresh parsley, chopped (for garnish); 500 g optional: small red or Yukon gold potatoes, halved

Inspired by American Charlie Grill & Tavern

Time3h 50m

Serves6

Make Pot Roast Recipe in just 3h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pot Roast

3 1/3 lb (1.5 kg) chuck roast (beef), boneless

2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs 00 bread flour

2 tbs vegetable oil or canola oil

1 tbs Unsalted butter

1 each yellow onion, large, cut into 1" wedges

4 each carrots, peeled and cut into 2" pieces

3 each celery stalks, cut into 2" pieces

4 cloves garlic cloves, crushed

2 tbs tomato paste

1.06 cup (250 ml) dry red wine (optional, replace with beef stock if omitted)

3.17 cup (750 ml) beef stock (low-sodium)

1 tbs Original Worcestershire Sauce

3 sprigs fresh thyme sprigs

2 each bay leaves

2 tbs Fresh parsley, chopped (for garnish)

1 1/8 lb (500 g) optional: small red or Yukon gold potatoes, halved

Method

Pot Roast

Prepare and season

Remove the chuck roast from the refrigerator 30–60 minutes before cooking to take the chill off. Pat the roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust all sides of the roast with 2 tablespoons of all-purpose flour, shaking off any excess.

Preheat and brown

Preheat the oven to 160°C (325°F). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil. When the oil shimmers, add the roast and sear without moving for 4–5 minutes until deeply browned. Turn and brown on all sides, about 10–12 minutes total. Transfer the roast to a plate.

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter to the pot. Add the onion wedges, carrots, and celery. Sauté 5–7 minutes until vegetables begin to brown and soften. Add 4 crushed garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, scraping browned bits from the bottom of the pot.

Deglaze and build braising liquid

Pour in 250 ml dry red wine (or 250 ml beef stock if omitting wine) to deglaze, scraping the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add 750 ml beef stock, 1 tablespoon Worcestershire sauce, 3 sprigs fresh thyme, and 2 bay leaves. Stir to combine.

Return roast and braise

Return the browned roast and any accumulated juices to the pot. The liquid should come about halfway up the sides of the roast; if needed add up to 125 ml more stock or water. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours, or until the roast is fork-tender (internal temperature ~92°C/198°F and meat easily pulls apart).

Add potatoes (optional) and finish

If using 500 g small potatoes, add them to the pot about 45–60 minutes before the end of cooking so they cook through but do not disintegrate. Continue to braise until vegetables and meat are tender.

Rest and strain

Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let rest 15 minutes. Remove thyme sprigs and bay leaves from the braising liquid. Skim any excess fat from the surface. If you prefer a thinner sauce, spoon off a ladleful of liquid; for a thicker gravy proceed to the next step.

Make gravy (optional)

Place the pot with braising liquid on the stovetop over medium heat. To thicken: whisk together 1–2 tablespoons of all-purpose flour (or cornstarch slurry: 1 tbs cornstarch + 1 tbs cold water) and gradually whisk into simmering liquid until desired thickness, simmer 2–3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Serve

Slice or pull the roast into large pieces. Arrange meat on a platter with braised vegetables (and potatoes if used). Spoon the gravy over the meat. Garnish with 2 tablespoons chopped fresh parsley. Serve hot.