When trying new recipes, I love taking a classic favorite and weaving its flavors into a different dish. I love basil beef stir-fry, and this pot roast came out of having all the ingredients for the sauce, and a chuck roast in the freezer.
One of the most important parts of this dish is the basil. You can use Italian basil, but if you’re able to pick up some holy basil, that will totally make it. They have the same general flavor, but holy basil is just kicked up 5 steps. And when you add the holy basil to the sauce just before serving – the flavor is out of this world.
For the end gravy, I use a cornstarch slurry but this can easily be done by doubling the onion and adding a large, diced carrot. I suggest passing the gravy through a sieve after it’s put through the blender.
Basil Beef Pot Roast
Ingredients:
- olive oil
- salt
- black pepper coarse ground
- 1 3 lb chuck roast
- 1 yellow onion diced
- 4 garlic cloves large, peeled, smashed
- 3 slices fresh ginger large – 2in long, quarter inch thick
- 1 lemon juiced
- 1 cup Tamari soy sauce or coconut aminos
- 2 cups beef stock
- 1/4 cup honey or 1/3 cup, depending on preference
- 1 1/2 tbsp corn starch
- 2 tbsp cold water
- 1 handful holy basil leaves
Directions:
- Preheat oven to 275 degrees. Lightly season the chuck roast with salt and pepper, and heat the dutch oven over medium high heat. Sear the chuck roast on all sides. Remove from pot.
- Add the onions, garlic, and ginger and cook until the fond comes off the bottom of the pan and the vegetables begin to appear translucent.
- Add the Tamari, lemon juice, beef stock, and honey. Stir, and place the chuck roast in the liquid. Cover with lid and place in the oven for 3 hours. At that point, remove the lid and let cooking another 45-60 minutes.
- After 4 hours, remove the chuck roast from the pot and set aside, covered with foil. Remove the slices of ginger from the cooking liquid and discard. Add all the liquid and vegetables to the blender and blend until smooth (careful to go slow at first so it doesn't explode out and burn anyone). Add the liquid back to the pot and bring to a simmer.
- Taste the sauce, add more honey if desired, and let reduce for 5-10 minutes. Combine the corn starch and water in a small cup and stir together well. Add to the gravy and whisk until thickened. Turn off the heat, add the holy basil and stir.
- Break the pot roast into smallish pieces and ladle as much of the gravy over top as you want. Serve more on the side. This roast is great served on top of your favorite mash, or even rice or wide egg noodles.
I just made this in an instant pot tonight. It was great! I followed the directions but i just seared the roast in my skillet on high heat to brown it… then put it on manual for 90 minutes. Everything else i followed directions as written.
Hi ! Making this tomorrow for my in-laws . How would I convert time temp in a slow cooker or what else besides Dutch oven ? Thanks !
I made this the night it was posted and it was the most delicious dinner we’ve had ever. Amazing!! So tonight I thought I’d make it again BUT I forgot how long it has to roast for and I didn’t start until 5:30pm. I was already searing when I read the rest of the recipe and realized how long it takes 😫. Any tips for how to cook this in shorter time?? *slightly urgent lol
This is such a good idea! Adding to my list.
Question! Where did Chris find the white ceramic moroccan tagine pot? I’ve been on the hunt for a decent one so that I can start using it in my cooking. Thank you – and DELICIOUS recipe.