Name: Chef Joe’s Pot Roast
Prep time: 30 min
Cook time: 180 min
Ingredients: 3 1/2 lbs chuck roast; 2 1/2 cups beef stock (reserve 1/2 cup beef stock for slurry); 2 tbsp olive oil; 3 tbsp flour (for the slurry); 1 each onion (peeled and diced medium ); 1 tbsp worsteshire; 1/2 tsp tobasco; 3 each garlic (cloves, minced ); 2 tbsp tomato paste; 2 tbsp rosemary (tied together with the thyme ); 2 tbsp thyme (tied together with the rosemary ); 2 each bay leaves; 2 lbs carrots (peeled, and large cut ); 8 oz crimini mushrooms (cut in half); 1/2 cup red wine (dry); 2 tbsp Chef Joe’s Prime Rib, Steak and Burger Rub (I will make another post for the seasoning )

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Chef Joe’s Pot Roast

A very hearty, savory comfort meal, perfect for those cold winter evenings

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Prep Time: 30 minutes

Cook Time: 3 hours

Course: Side Dish

Cuisine: American

Keyword: american style, braised beef, comfort food, pot roast, slow cooked beef

Servings:

Calories: 482kcal

Author: Chef Joe Chavez

Equipment

cast iron braiser

Ingredients

3 1/2 lbs chuck roast
2 1/2 cups beef stock reserve 1/2 cup beef stock for slurry
2 tbsp olive oil
3 tbsp flour for the slurry
1 each onion peeled and diced medium
1 tbsp worsteshire
1/2 tsp tobasco
3 each garlic cloves, minced
2 tbsp tomato paste
2 tbsp rosemary tied together with the thyme
2 tbsp thyme tied together with the rosemary
2 each bay leaves
2 lbs carrots peeled, and large cut
8 oz crimini mushrooms cut in half
1/2 cup red wine dry
2 tbsp Chef Joe’s Prime Rib, Steak and Burger Rub I will make another post for the seasoning

Instructions

Drizzle olive oil over both sides of the roast and rub with seasoning.
In a hot braiser or Dutch oven drizzle more olive oil and sear the roast.
After roast is nicely caramelized, remove from pot and deglaze the braiser with the red wine.
Reduce wine by half then add, 2 cups of beef stock, worsteshire sauce, tobacco, tomato paste, garlic, and fresh herbs.
Put the roast back into pot, turn heat to low and let simmering for about 1 1/2 hours.
Sauté the mushrooms separately before adding to the pot roast to caramelize the mushrooms
After 1 1/2 hours, turn the roast over and add the carrots and sautéed mushrooms, cover and cook for another hour or until the roast is fall apart tender. If the vegetables start to over cook remove and add back later.
When the roast is at the point that it falls apart easily with a for, remove from the pot and set aside.
Mix the flour into the reserved 1/2 cup beef stock to make a slurry,
And pour into braising liquid turn up the heat, whisking constantly until thickened. You want a sauce consistency not a thick gravy.
Add. The roast and vegetables back into the pot and simmer for another 15 minutes.
Pull apart pot roast in large chunks and serve over mashed potatoes
with vegetables and sauce. You could cook whole red potatoes with the roast, however I prefer the mashed potatoes. Enjoy

Nutrition

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