Pot Roast
Quick answer
- Total time
- 200 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chuck goes into the oven as one piece and comes out soft enough to pull apart with a fork, while the carrots and potatoes, added only for the final hour, still hold their shape.
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Tomato paste and the browned bits left by searing become the sauce right in the same pot, and the braising liquid ends up serving as the gravy.
Ingredients
Instructions
- 1
Pat the 900 g chuck roast dry, then season it evenly with 1 teaspoon salt.
- 2
Cut the carrots, potatoes, onion, and garlic into sturdy pieces so they can braise without falling apart.
- 3
Heat 2 tablespoons olive oil in a heavy pot over medium-high heat.
Sear the beef for 3-4 minutes per side until a deep brown crust forms, avoiding constant movement so the sauce gains depth.
- 4
Remove the beef briefly, then cook the onion and garlic in the same pot over medium heat.
When fragrant and lightly softened, stir in 1 tablespoon tomato paste and cook until it darkens slightly without scorching.
- 5
Pour in 700 ml beef stock and scrape the browned bits from the bottom until they dissolve into the liquid.
- 6
Return the beef, making sure the stock reaches about two-thirds up the side of the roast.
- 7
Cover the pot and braise in a 160°C oven for about 2 hours before adding the firmer vegetables.
The liquid should bubble gently, not boil hard, because harsh heat can tighten the meat.
- 8
Add the carrots and potatoes, cover again, and braise for about 1 more hour.
- 9
When the beef pulls apart easily with a fork, slice or shred it and serve with the vegetables and reduced sauce.
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