Classic Beef Pot Roast with Winter Vegetables

I love a good pot roast, especially in the winter, but I've had some trouble finding a recipe that leaves me with juicy, tender meat... until now!

Here's a great recipe from Chef John:
http://foodwishes.blogspot.com/2007/02/classic-beef-pot-roast-with-winter.html 

Classic Beef Pot Roast with Winter Vegetables

 Ingredients 

3 lbs boneless beef "chuck" pot roast

2 Tbsp olive oil

3 tsp salt

1 1/2 tsp black pepper

1 bay leaf

3 cloves garlic (unpeeled)

3-4 sprigs fresh thyme and rosemary w kitchen twine ( 2 tsp dried if you don't have fresh)

2 Tbsp flour

1 quart beef stock or broth

1 yellow onion

4-5 carrots

2 parsnips ( and/or 3-4 russet potatoes)

3 stalks celery

Directions 

 1. Place a dutch oven on the stove top on high heat.

1. Generously salt and pepper the roast on all sides.

2. Tie up the thyme and rosemary with kitchen twine (bouquet garni). Cut small incisions in each of the cloves of garlic ( to let the garlic flavor come out).

3. Place your roast in the dutch oven with the 2 tablespoons of olive oil and sear the meat for approx. 6-7 minutes per side so the meat starts to turn brown. Then place the roast on a plate/ board.

** It's possible that you will see a lot of smoke after placing your meat into the pan, so you might want to be prepared to open some windows and use a fan!

4. Add 2 tablespoons of flour to the dutch oven. ( If you want a thicker gravy, add 2 more tablespoons of flour.) Stir the flour, approximately 30 seconds, or until the flour becomes incorporated with the fat and olive oil (as a roux).

5. Pour 1 cup beef stock or broth into the dutch oven and stir until the roux begins to dissolve into the broth. Then, add in the remainder of the quart of broth.

6. Add your post roast back into the pan, add the 3 cloves of garlic, 1 bay leaf and bouquet garni.
When you start to see the liquid simmering, cover the pot and simmer on low for about 2 hours and 30 minutes.

7. In the meantime, cut (and peel) your onion, carrots, parsnips (or potatoes), and celery into 1 inch pieces.

8. Add the veggies to the pot and simmer for 1 hour, or util the meat and veggies are tender.

9. Pull the meat out of the pot and place on a plate or board, then cover with tin foil. Pull out the veggies and place on a plate or in a bowl. Turn the heat up to high and reduce the liquid in the pan to half (not a thick gravy, just a slightly thickened broth).

10. Add the veggies back into the pot and boil for a few minutes to thicken it a little more.

The meat and veggies are now ready to serve!


 






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