A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.
I’m a pot roast lover. But, like most foods, I’m very particular about the quality of my pot roast as well as how its prepared. For example, I have nothing against making the pot roast in the crockpot. I do it often and that thing is a real life saver on a busy weekday. I do, however, like to pretend on occasion that I’m living in a Little House on the Prairie where I can slowly braise a tender chunk of meat and serve it up to my family for dinner. If only I had a nice set up to cook this meal over the fire as opposed to using my oven. Oh well. Close enough.
To properly make this recipe, you need a really good dutch oven. Something cast iron that can properly brown your hunk of meat on the cooktop and then slowly braise the meat in the oven while covered with a heavy lid. Mmmmmm.
Of course, half of what makes this meal so amazing is that it was made with homemade slow roasted beef stock. That stuff is like liquid gold and will transform any soup or stew into a meal that will never allow you to go back to store bought beef broth.
This meal is so perfect with a crisp green salad and some hot crusty bread with a big pad of butter on the side. Don’t you just want to eat a big bowl of this while sitting in your cabin looking out the window at the snow fall? I don’t have a cabin nor do I live in an area where we get regular snow fall, but a girl can dream, can’t she?
- 1 (3 pound) bone-in chuck roast
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil (I used avocado oil)
- 2 tablespoons butter
- 4 tablespoons all purpose flour
- 1 (13 ounce) packet of onion dip mix
- 4 cups beef stock (homemade is best)
- 2 tablespoons red wine
- 1 teaspoon salt
- freshly ground pepper, to taste
- 1 teaspoon thyme
- 2 bay leaves
- 5 large carrots, peeled and chopped into 1 inch pieces
- 1 pound Dutch yellow baby potatoes
- 1 tablespoon whole grain mustard.
- Preheat the oven to 300 degrees F.
- Get a dutch oven nice and hot over medium high heat. Rinse and pat dry the chuck roast, then cover both sides with the teaspoon of kosher salt. Add the oil to the dutch oven and when it gets nice and hot, sear both sides of the meat until deeply browned, about 10 minutes per side.
- Remove the meat from the dutch oven and transfer to a plate. Add the butter to the dutch oven and melt over medium heat. Use a wooden spoon to scrape up any bits that pay have stuck to the pot. Once melted, add the flour, stir, and allow to brown for a few minutes until fragrant. Add the onion dip mix and stir. Add the beef stock and the red wine. Allow to come to a boil, stirring occasionally and scraping any bits that may have stuck to the bottom of the pan. Once the mixture comes to a boil, remove from heat and add the meat along with any of the juices from the plate along with the remaining salt, pepper, thyme, and bay leaves to the dutch oven. Cover tightly and cook in preheated oven for 2 1/2 hours.
- Turn the beef over in the pot and add the carrots and potatoes, pushing them down into the liquid as much as possible. Cover the dutch oven and continue to cook, stirring the vegetables once, for 1 to 1 1/2 more hours, until the vegetables are tender.
- Remove the roast from the dutch oven and transfer to a cutting board. Separate the chunks of meat into bite sized pieces and discard any fat. Return meat to the pot. Stir in the mustard.
- Serve hot with warm crusty bread. Enjoy!