- Prep Time: 20 Minutes
- Cook Time: 4 1/2 hours(ish)
- Total Time: 4 Hours, 20 Minutes
- Serving: 6
- Fridge Friendly: 4-5 Days
- Freezer Friendly: 3 Months
Cost Per Person: $
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
What Exactly is Braised Pot Roast?
We take an inexpensive cut of beef, braise it in a liquid to break down all of those connective tough tissues and end up with fork-tender meat. Braising at a low temperature and slow cooking is the key.
Why I Love This Recipe
Fork tender beef in a mouth-watering rich gravy-like sauce with tender vegetables. If you like beef, this recipe will become a lifelong all-time favourite … it’s that good.
Why You'll Love This Recipe
If you like beef, this recipe will never disappoint. The meat is always fork-tender, the veggies add a variety of flavours and textures, and the rich gravy begs to be sopped up with a fresh baguette. This recipe is easy to make, shockingly inexpensive and blow-your-mind delicious.
Ingredients
- 4 to 5 lb (1.9kg – 2.3) Beef Roast (chuck, pot roast, oven roast)
- 1 tsp. each Salt & Pepper + ¼ tsp. each
- 1 tsp. Italian Seasoning + 2 tsp.
- 1 tbsp. Olive Oil + 1 tbsp.
- 1 Large Onion – chopped
- 5 Carrots – chopped – set half aside
- 4 Celery Stalks – chopped– set half aside
- 3 or 4 Cloves Garlic – roughly minced
- ½ Cup Flour
- 1 cup Red Wine
- 5 Cups Beef Broth
- 3 Potatoes – peeled and chopped into 1 to ½ inch chunks
Directions & Cook’s Notes/Tips
- Remove beef from the fridge about one hour before cooking.
- Pat beef dry with a paper towel. Mix together 1 tsp. each of salt, pepper and Italian seasoning. Rub all over the roast.
- In a large pot, heat 1 tbsp. oil over medium-high heat. Add roast when the oil is hot. Sear* on all sides until you get a nice brown crust is formed all over. This should take about 2 minutes per side. Transfer the roast to a plate and set aside.
- In the same pot, on medium heat, add 1 tbsp. oil, onion, half of the carrots, half of the celery and the garlic, plus ¼ tsp. each salt & pepper and the remaining 2 tsp. Italian seasoning. Cook until vegetables have softened, about 4 minutes. Give them a stir and scrape up the brown bits at the bottom of the pan. Add the wine and cook for about 5 minutes. Mix the flour and the beef broth together. Slowly pour into the pot and stir. Place the roast back into the pot and nestle it in the vegetables. The roast should be half submerged in the liquid. If it isn’t, add more broth or even water. Bring to a very low boil*, then turn the heat down to a low simmer, Place cover on so it is slightly ajar and let cook for 4 to 4 ½ hours.
- Turn roast every hour or so. Add more broth when the level of the gravy drops below halfway up the roast. In the last hour of cooking, add the rest of the carrots, celery and potato. Stir in the vegetables and make sure they are submerged in the gravy. Partially cover and keep at a low boil. It’s ready when the meat, potatoes and veggies are fork-tender.
- Once the beef is cooked, remove it from the pot and let it rest for 10 minutes. Keep the gravy on low heat. Pull the meat apart using two forks and remove any visible fat. Place the beef back into the pot. Make sure you stir the beef into the gravy. Adjust seasoning. Simmer for another 10 or 15 minutes for the beef to get happy.
Cook’s Notes/Tips
- Roast types to use: pot roast, shoulder, oven, sirloin tip. The more fat, the more flavour.
- *Searing the roast adds flavour and beautiful colour to the sauce. You don’t have to sear the meat if you don’t want to … but do it anyway! 😉
- Other vegetables you can add are mushrooms or diced fennel
- *Oven method – use an oven-safe Dutch oven. After bringing the roast & vegetables to a low boil, cover and place in a 325-degree oven and bake for 2 hours. Remove the pot and add potatoes and the rest of the carrots and celery, and place back in the oven for another 2 hours or until fork tender.
- Serving options – Leave out the potatoes and serve with mashed potatoes or rotini pasta.
Facebook
Twitter
LinkedIn
Email
Pinterest
Reddit
