Jul 14 2026
Restaurants›Spoon and Stable›Dorothy’s Pot Roast* Recipe

Dorothy’s Pot Roast* Recipe

Inspired by Spoon and Stable
Time3h
Serves6

pommes aligot, mushroom confit, rosemary broth, bone marrow (gf)(df/veg available)

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Ingredients

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Pot Roast

Pommes Aligot

Mushroom Confit

Bone Marrow

Method

Pot Roast Preparation

  1. 1

    Sear the Roast

    Preheat your oven to 325°F (165°C). Season the chuck roast with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.

  2. 2

    Sauté Vegetables

    Remove the roast from the pot and set aside. In the same pot, add diced onion, carrots, and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  3. 3

    Add Broth and Herbs

    Return the roast to the pot. Pour in the beef broth and add rosemary sprigs. Cover the pot and transfer it to the oven. Cook for about 3 hours, or until the meat is tender.

Pommes Aligot Preparation

  1. 4

    Cook Potatoes

    In a large pot, cover the peeled and cubed Yukon Gold potatoes with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 5

    Prepare Cream Mixture

    In a saucepan, heat heavy cream, butter, and minced garlic over low heat until the butter is melted.

  3. 6

    Mash and Combine

    Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Gradually mix in the warm cream mixture and grated Gruyere cheese until well combined and creamy. Season with salt to taste.

Mushroom Confit Preparation

  1. 7

    Cook Mushrooms

    In a skillet, heat olive oil over medium heat. Add the sliced mushrooms, smashed garlic, thyme, and salt. Cook slowly for about 15-20 minutes until the mushrooms are tender and caramelized.

Bone Marrow Preparation

  1. 8

    Roast Bone Marrow

    Preheat the oven to 450°F (232°C). Place the bone marrow bones on a baking sheet and season with salt and black pepper. Roast for about 15-20 minutes until the marrow is bubbly and slightly browned.

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