Sunday Pot Roast

Let's cook

1. 1

   Season hard and early

   Pat the roast dry and season aggressively with salt and pepper on all sides. If you have time, do this the night before and leave it uncovered in the fridge.

   💡

   A dry, well-salted surface is what lets you build a proper crust.

2. 2

   Sear

   Heat the oil in a Dutch oven over high heat and sear the roast 4 minutes per side until deeply browned all over. Remove to a plate.

   💡

   Do not rush the sear. That crust is most of the flavour in the finished gravy.

3. 3

   Build the braise

   Lower the heat, cook the onions 5 minutes, then stir in the tomato paste and cook 2 minutes until it darkens. Add the wine and scrape every browned bit off the base.

4. 4

   Braise low

   Return the roast with the stock, garlic, thyme, and bay. Cover and cook at 325°F (165°C) for 2.5 hours.

5. 5

   Add the vegetables

   Add the carrots and potatoes and cook 45 minutes more, until the beef pulls apart with no resistance at all.

   💡

   The beef is not done at "tender" — wait for "falls apart".

6. 6

   Make the gravy

   Lift out the meat and vegetables. Skim the fat, whisk the flour into a little of it, then whisk back into the liquid and simmer 5 minutes until thickened. Season and serve.

Nutrition & Safety