Beef Pot Roast
One pot dish recipes are great! Everything is thrown into (not literally, thank goodness!) and cooked in one large pot or saucepan plus it gives us a break from washing a lot of dishes. I have many of them including Moules Marinière, Hamburger Helper Copycat, Fish Stew, Bouilli du Québec, and so on.
One that David and I enjoy is Beef Pot Roast! After searing the roast and sautéing the ingredients for a few minutes, the Dutch oven is transferred to the oven at low temperature – 275ºF to be exact – and braised for a couple of hours before adding carrots and potatoes. At this point, the pot is returned to the oven and cooked for another hour or until the vegetables are tender. Is that simple or what?
The beauty of this recipe is it uses cheaper cuts of meat such as bottom round, chuck steak, 7-bone roast or even short ribs which makes it more economical. As the meat slowly roasts in the oven in a delicious broth, it breaks down the fibers therefore tenderizing the beef. After the cooking time is up, there’s a gorgeous, tender roast ready to be enjoyed!
I grew up with what we call “Boeuf à la Mode” in French. Of course, my recipe differs from my mother’s as I always like enhancing the flavors of any of my recipes. We both add carrots and potatoes to our Beef Pot Roasts. As I enjoy making gravy with the broth, my mother removes the lid after adding the veggies and lets most of the liquid evaporate. Again, ours differ from one another.
This Beef Pot Roast is an easy and delicious recipe for cheaper cuts of beef. It also doesn’t require too much of your time plus everything is in one pot! It’s a tasty weeknight meal your whole family will enjoy!
Bon Appétit!
Check out these other delicious one pot recipes…
– African Lamb Tagine
– Moo Shu Pork Tortillas
– Shakshouka
– Orzo with Chicken & Asiago
– Mussels in Curry Sauce
– Zucchini Pork Penne
and for even more beef recipes, click on this link… Recipe Category • Beef
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Beef Pot Roast
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Ingredients
- 3 1/2 to 4 lbs. bottom blade or chuck roast
- 2 tsp. ground Himalayan sea salt, or to taste
- 2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 tbsp. unbleached all-purpose flour, or as needed
- 2 tbsp. vegetable oil tips & tricks
- 1 tbsp. clarified butter
- 3 cups yellow onions, coarsely chopped
- 1 1/2 cups celery, coarsely chopped tips & tricks
- 4 large cloves garlic, pressed
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 1 tbsp. Worcestershire sauce
- 3 sprigs thyme
- 3 sprigs rosemary, plus more for garnish tips & tricks
- 1 large bay leaf
- 2 lbs. Yukon Gold potatoes, scrubbed and halved
- 1 1/2 lbs. carrots, peeled and cut into 1-inch pieces
- 3 tbsp. cornstarch (mixed with 1/2 cup cold water)
Directions
- Pat the roast dry on all sides with paper towels before seasoning generously with salt and pepper. Sprinkle flour all over and set aside.
- In a Dutch oven over medium-high heat, add oil and when it gets hot, add the roast and sear all sides until browned, about 4 minutes per side. Transfer to a plate and set aside.
- Preheat oven to 275ºF.
- Reduce the heat to medium and add clarified butter to the pot. When hot, add onions and celery; sauté until they start to soften, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits. Add garlic and sauté for only 1 minute.
- Cover and transfer to the preheated oven. Cook for 2 hours.
- When time is up, remove the pot from the heat and add carrots and potatoes, pushing them down into the liquid so they cook properly. Cover and return the pot to the oven. Cook for 1 hour or until meat and veggies are tender.
- Remove the Dutch oven from the heat and transfer the meat and veggies to a serving plate. Discard herb sprigs and bay leaf. Turn the heat to medium-high and bring the broth to a boil; taste and adjust if necessary.
- When boiling, pour in the cornstarch mixture and stir until the gravy thickens, about 30 to 45 seconds. Serve immediately.
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