Free recipe
Sunday Pot Roast
Built around beef chuck roast and onions -- the method starts by patting the roast dry.
A deeply seared, butter-basted steak rested to a perfect blushing center. Here it's built on beef chuck roast, onions and carrots -- a advanced, steakhouse recipe that starts by patting the roast dry, and is ready in roughly 20 minutes.
Ready in 20 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around beef chuck roast, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- 2 onions, chopped
- 4 carrots, chunked
- 3 potatoes, chunked
- 4 cloves garlic
- 3 cups beef stock
- 2 tbsp tomato paste
- 2 tbsp oil, thyme, bay leaf, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the roast dry and season generously with salt and pepper. Heat the oil in a heavy oven-proof pot and brown the beef well on all sides, about 10 minutes - do not rush this, as it builds deep flavor.
Remove the beef. Add the onions and garlic and cook 5 minutes, then stir in the tomato paste for 1 minute.
Pour in the stock and scrape up the browned bits, then return the beef with the thyme and bay leaf.
Cover and cook in a 300F/150C oven 2.5 hours.
Add the carrots and potatoes and cook 1 hour more, until the beef pulls apart with a fork and the vegetables are tender.
Rest the meat 15 minutes, then slice or pull it into chunks.
Serve with the vegetables and the rich pan gravy.
Heat the oil in a heavy oven-proof pot and brown the beef well on all sides, about 10 minutes - do not rush this, as it builds deep flavor.
