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The Perfect Pot Roast

Course Main Course
Keyword beef, braise, pot roast
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6

Ingredients

  • 1 2lb chuck roast
  • 2 tsp all spice ground
  • olive oil
  • 1/2 large yellow onion finely diced
  • 1 stalk celery finely diced
  • 1/2 gala apple peeled, cored, finely diced
  • 2 cloves garlic smashed, peeled
  • 1 tomato diced
  • 1 sprig oregano fresh
  • 1 sprig rosemary fresh
  • 1 bay leaf
  • 1 large sprig thyme fresh
  • 1 quart beef stock unsalted
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 2 tbsp A1 steak sauce
  • 1 tbsp whole grain mustard
  • 1 sun-dried tomato diced
  • 1 small handful parsley chopped
  • 1 1/2 lbs baby new potatoes washed
  • 3 large carrots washed, cut into large pieces
  • 1 large turnip washed, cut into large pieces
  • 1 lb green beans ends trimmed
  • salt
  • pepper

Instructions

  • Preheat the oven to 300. Season the chuck roast on all sides with salt and pepper. In a 5qt lidded pot or dutch oven on medium heat, sear the roast on all sided in 2 tbsp olive oil.
  • Remove the roast from the pot, add another tbsp of olive oil and sauté the onions, celery, apple and garlic. When translucent, add the tomatoes and allow them to break down. 
  • Wrap the oregano, thyme, rosemary and bay leaf in cheesecloth and add to the pan to sauté with the vegetables. 
  • Build your braising liquid by combining the stock, Worcestershire, ketchup, A1, mustard, and sun dried tomato. 
  • Put the roast back in the pot and top with the parsley, potatoes, carrots, and turnip. Pour the liquid on and bring to a boil. Once it boils, transfer the whole pot, with the lid on, into the preheated oven. Bake for 3 hours. 
  • Remove the lid from the pot and set the green beans in the pot, just on top of everything else. Put the lid back on and bake for an additional 30 minutes.
  • Once done, plate everything up on a large serving platter, leaving the liquid in the pot. Use an immersion blender to blend the liquid into a smooth sauce. Ladle some of the sauce over the roast and vegetables and serve the rest on the side.