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Beef Pot Roast Recipe

User Rating 5 Star Rating (3 Reviews)

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Pot roast with vegetables and potatoes on table
Spencer Jones/Photographer's Choice/Getty Images

Beef Pot Roast Recipe

Despite its name, pot roast isn't actually roasted, it's braised. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.

Braising by itself doesn't give meat the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first.

For this recipe you'll need a large Dutch oven or brazier — one that's big enough to accommodate the meat and stock, and safe for both stovetop and oven. Make sure it has a tight-fitting lid, too. You could also make it in a crockpot.

Also see: Braised Lamb Shanks.

Prep Time: 30 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 5 hours

Ingredients:

  • 5 lbs beef chuck or brisket, excess fat removed
  • ¼ cup canola oil (or other vegetable oil)
  • 1 large onion, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1 large carrot, peeled and chopped
  • 5 cloves garlic, peeled and slightly crushed
  • 1 cup canned diced tomatoes (including liquid)
  • 5 cups brown stock (i.e. beef stock)
  • 2 bay leaves
  • ½ tsp dried thyme
  • 1 tsp whole black peppercorns
  • 2 Tbsp all-purpose flour
  • 2 Tbsp unsalted butter
  • Kosher salt and freshly ground black pepper, to taste

Preparation:

  1. Pre-heat oven to 300°F (150°C).

  2. In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

    TIP: To enhance the browning of the meat, pat off excess moisture with clean paper towels before searing it.

  3. Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.

  4. Now return the meat to the pot and add the tomatoes, stock, bay leaves, thyme and peppercorns. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.

  5. Cook 4-5 hours or until the meat is tender.

  6. Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.

  7. Ladle out around two cups of the braising liquid and pour it through a mesh strainer. Skim off any fat from the top.

  8. Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring, until the roux is a rich brown color.

  9. Now whisk the hot liquid into the roux, a little at a time. Simmer for about 15 minutes, then strain through a fine-mesh sieve and season to taste with Kosher salt and freshly ground black pepper.

  10. Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve while the sauce is hot.
Serves 6-8.

Also check out this video on how to make pot roast.
User Reviews

Reviews for this section have been closed.

 5 out of 5
very good recipe, Member rbini

Very good recipe. I didn't have a few ingredients. so I tweaked it. Had no beef stock, so used my last 2 cups of veggie stock and 3 cups India Pale Ale. Used an additional onion and more garlic (I always use more of those than called for), an extra carrot and I also added a tablespoon each of Worcestershire and Dijon mustard to the braising mixture. I really seared the roast. My wife browns it a little bit. I like it thick and crusty. Set the big burner to high and let it go. Used fresh thyme and tomatoes because I had them and they were going bad fast. Had to use them up. Stirred it up every hour or so, flipping the meat over in the soup. Followed the recipe for the gravy, and the gravy was very nice. The roux gave it nice body, the vegetables gave it good depth and the Dijon gave it a nice little zing. Family loved it. Wife loved it. She is replacing her pot roast recipe (which comes out too bland) with this. She loved how tender the roast was as a result of the slower baking. Her recipe is stove top in the same dutch oven, about an hour or two quicker. On the burner the heat is not as consistent and the meat doesn't come out as tender. This is better twice: it tastes better and it's easier. Stove top requires more checking and adjusting the heat. Though I fussed over this every hour or so, stirring it up, I probably didn't need to. You can throw it in the oven and go shopping. A very good base. Add some smashed potatoes and broccoli and you're in business.

55 out of 58 people found this helpful.

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