Ingredients
- 4 lb beef chuck roast (1810 g)
- 2 medium yellow onions, diced or one package pearl onions
- 3 large carrots, cut into large chunks
- 3 ribs celery, cut diagonally into large chunks
- 8 oz mushrooms, assorted (chanterelle or crimini) - sliced or halved (225 g)
- 2 turnips, quartered (or substitute parsnip, rutabaga, or potatoes)
- 4 cloves garlic, finely chopped
- 2 TB fresh thyme
- 3 bay leaves, preferably Turkish
- 3 TB tomato paste
- 1 can (15 oz) tomato sauce, no-salt or low sodium
- 1-1/2 cups dry white wine (sauvignon blanc or chardonnay)
- 1 cup chicken stock, vegetable stock, or water (240 g)
- 1/4 cup vegetable oil (at room temperature) (55 g)
- 5 TB unsalted butter
- 5 TB flour
- Kosher salt and fresh ground pepper to taste
Instructions
- Pre-heat oven to 350°F.
- Liberally season the meat with 1 1/2 TB of salt and 1 1/2 tsp of pepper, then pat the meat with 2 TB of flour. On medium high heat, add the oil. When oil is hot, add the meat. Brown on all sides, usually 6-8 minutes. Adjust heat if necessary. Move the meat around a bit so that it does not stick to the pan too much. Add a little water during or after browning meat or vegetables to prevent burning and to aid in caramelizing. After meat has browned, set aside on a plate or platter and cover. Be sure to keep the juices that settle on the plate.
- Add onions of choice, along with bay leaves. Add some salt and pepper to taste. I season incrementally. Brown the onions very well. If they're pearl onions, they won't take as long, but if you use diced onions, caramelize them on a lower heat. This can take awhile, but it's worth it. Whatever you decide to do, just be sure that your onions develop some brown. After onions have browned, add 2 TB of butter, mushrooms and garlic. Cook mushrooms until browned, about 10 minutes. Remove all of this from the pot, set aside.
- Add the remaining tablespoon of vegetable oil, add all the other vegetables (carrots, celery, turnips), cook for another 15 minutes to brown. Remove from pot, set aside.
- Add onion and mushroom mix back to pot. Clear a little space in the sauté, add tomato paste, allow tomato paste to cook in mix for about one minute, add a pinch of salt and pepper. After a nice gloss has developed, add the tomato sauce, white wine and whatever liquid you choose. Add some salt and pepper (suggest 1/2 tsp salt and 1/4 tsp pepper). Allow this whole mix to cook for about five minutes, stir well.
- In a bowl, make a beurre manié with the 3 TB of butter and remaining flour. This is basically making a sticky dough. Mix until butter is incorporated well into flour, add a little of the hot liquid from the pot to the beurre manié. Whisk mixture into pot and allow to cook for another five minutes. Add the browned meat, cover and cook for 3 1/2 to 4 hours in the oven.
- Important: Add the large cut vegetables (carrots, celery, turnips) about one hour before pot roast is cooked through. The meat should be tender. Check up on it at the 3 hour mark, test it out - if a knife or fork passes through easily, it's done. If the liquid is too thick, add a little more stock or water. Taste the sauce for salt and pepper and adjust to your liking.
- Be sure to let the meat rest for 15 minutes before carving.
Notes
I try to keep this down to using one pot. Any Dutch oven works well. If you don't have one, use a large sauté pan or large skillet, but be sure that you can cover it. - Norm
I like to make Garlic Roasted Potatoes with this and serve by pouring the pot roast over the potatoes. - Glenn
Nutrition
Basis: Per serving
Calories: 650kcal, Total Fat: 38g, Saturated Fat: 16.00g, Sodium: 850mg, Carbohydrates: 28g, Fiber: 5g, Sugar: 8g, Protein: 45g