A pot roast that turns some of the cooked down vegetables into a creamy soup, upon which the roast, potatoes and carrots are served. Comforting, clean, and so much flavor.
Course Main Course
Ingredients
13lbchuck roast
2tbspMontreal steak seasoning
1yellow oniondiced
2stalkscelerydiced
1 1/2cupscauliflower florets
1cupred beetwashed, diced
1cupfennel bulbdiced
1 1/2cupssweet potatopeeled, small diced
1 1/2cupsbutternut squashpeeled, small diced
1-2bay leaves
4clovesgarlicstems removed, smashed
1sprigrosemarywrapped with butcher's twine to hold needles in
8carrotslarge diced
3lbbaby Yukon gold potatoeswashed, kept whole
1 1/2qtsbeef bone broth
olive oil
to tastesalt and pepper
Instructions
Preheat oven to 325.
Sear the pot roast
Heat a large cast iron pot over medium high heat on the stove. Season the chuck roast on all sides with the steak seasoning. Add 2 tbsp olive oil then sear the top and bottom sides until they develop a decent crust. Remove the roast from the pot and set aside.
Add the pot roast back into the pot on top of the vegetables (pouring in any juices that may have escaped during resting), and add the carrots and potatoes as well.
Add the bone broth, cover and bring to a simmer.
Cook the pot roast
Once the pot comes to a simmer, turn off the stove and transfer the pot to your preheated oven. Roast, with the lid on, for 3 hours.
Final prep and serve
Once the roast has finished, carefully remove the roast, potatoes and carrots and set aside. Remove and discard the rosemary and bay leaf. Using an immersion blender, blend the cooking liquid until it forms a smooth, velvety soup (think tomato soup texture). Taste and adjust seasoning if needed.
Serve the soup in a large, shallow bowl, with a portion of pot roast, 6-7 pieces of carrot, and 2-4 potatoes. Garnish with Italian parsley if desired. Enjoy warm.