Description
Bobby Flay’s pot roast showcases tender beef braised in a rich, savory sauce with root vegetables. Hearty comfort comes together through slow cooking that melts meat into delectable, fork-tender perfection you’ll savor.
Ingredients
Scale
- 1 (4 lb/1.8 kg) boneless beef chuck roast, trimmed and tied
- 2 large onions, cut into 2-inch wedges
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 lb (907 g) medium red potatoes, quartered (halved if small)
- 4 cloves garlic, finely grated
- 4 tbsps kosher salt
- 1 ½ tsps freshly ground black pepper
- 6 tbsps vegetable oil
- 1 tbsp tomato paste
- 1 cup dry red wine
- 3 tbsps all-purpose flour
- 1 cup low-sodium chicken broth
- 2 bay leaves
- chopped flat-leaf parsley
- chopped chives
Instructions
- Seasoning and Marination: Thoroughly coat beef roast with kosher salt, wrap in plastic, and refrigerate for at least 3 hours to intensify flavor profile.
- Oven Preparation: Position oven rack centrally and preheat to 275°F (135°C) for slow, even cooking.
- Meat Searing: In a heavy Dutch oven, rapidly sear meat on high heat, creating a caramelized crust on all surfaces for approximately 3-4 minutes per side.
- Aromatic Base: Reduce heat, sauté onions until translucent, then incorporate garlic and tomato paste, stirring until deeply caramelized and fragrant.
- Liquid Development: Deglaze pot with red wine, scrape browned remnants, sprinkle flour for thickening, and add beef broth with bay leaves and black pepper, bringing to a gentle simmer.
- Braising Process: Nestle seared roast among carrots, celery, and potatoes, cover with lid, and transfer to oven for 3-3½ hours until meat becomes extraordinarily tender.
- Resting and Serving: Allow roast to rest undisturbed for 45-60 minutes, slice against grain, arrange on platter with braised vegetables, drizzle with cooking sauce, and garnish with fresh parsley and chives.
Notes
- Marinate Strategically: Salt the beef generously and refrigerate for at least 3 hours to deeply enhance flavor and tenderize meat fibers.
- Sear with Precision: Brown meat thoroughly on all sides to develop a rich, caramelized crust that locks in moisture and creates complex flavor layers.
- Rest Patiently: Allow the roast to rest for 45-60 minutes after cooking, ensuring juices redistribute and meat remains incredibly tender and succulent.
- Layer Flavors Carefully: Build depth by caramelizing onions, deglazing with red wine, and using tomato paste to create a robust, complex sauce base.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 490
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg