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Pot Roast
![Pot Roast](https://static01.nyt.com/images/2023/08/16/multimedia/GK-Pot-Roast-gzqt/GK-Pot-Roast-gzqt-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 3pound boneless beef chuck roast
- Kosher salt and black pepper
- 3tablespoons canola oil
- 4tablespoons unsalted butter
- 2medium red onions, cut into quarters
- 4carrots, peeled and cut into 2-inch pieces
- 3stalks celery, cut into 2-inch pieces
- 1rutabaga, peeled and cut into 12 to 16 pieces, about a pound
- 8cremini mushrooms, halved
- 2parsnips, peeled and cut into 2-inch pieces
- 1head garlic, top cut off to expose cloves
- ¾cup tomato paste
- 2bay leaves
- 3sprigs rosemary
- 1½cups red wine, preferably cabernet
- 4cups beef broth
Preparation
- Step 1
Heat oven to 350 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
- Step 2
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
- Step 3
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
- Step 4
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
- Step 5
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
- Step 6
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
Private Notes
Cooking Notes
I'm confused by the garlic...you put the entire head in the stew and cook it mixed up in there, and then squeeze out the bulbs and throw out the skins? That seems really messy. Could I just roast some garlic in the oven and then add it to the stew later, or does it need to cook with the stew to get melded flavors?
3/4 cup of tomato paste is a standard small can so don't get the measuring cup dirty
This was lovely
You get tremendous earthy flavors from the rutabaga and parsnips — in fact they're the most flavorful of all the vegs in this recipe, so I sure wouldn't leave them out.
Will try to answer some of the questions. Step 1) Preheat the oven to 340. On top of the stove, you brown the meat in a heavy pot as per instructions. You do not brown it in the oven. Garlic: in this recipe garlic is part of the vegetables. So, as it is indicated in step 2, it goes into the pot along with all the other veggies. As for roasting the garlic separately, it's ok to do it if that is deemed to be more practical.
Went well and was a big success
TIP Make one day in advance and refrigerate. Skim off loads of fat from the liquid surface the following morning.
TIP Reheat in preparation of serving, but keep roast intact. Do not slice till it's time to serve. If sliced before reheating, the pieces tend to overcook and break apart.
Don't add the beef broth, it isn't necessary. I've been making this pot roast for nearly 50 years and it makes a superb gravy without all that liquid.
This is pretty close to my recipe, although I use less tomato paste -- around half of a 6-oz can. After the searing and adding vegetables, wine, beef broth or cooking stock and the herbs, I add around 3/4 of a can of cream of mushroom soup. i know that is heresy but try it -- the gravy will be delicious. Around 45 minutes before the beef is cooked I add more carrots and little red potatoes. Sauteed mushrooms served separately.
A very delicious and easy pot roast. It's a good idea to read through the reviews for clarification on the recipe. I cooked it almost to-the-letter, only adding a more wine, less broth and 1/2 the suggested tomato paste. My roast was 3.26 lbs and 2hr20mn was perfect cooking time. So tender. The sweetness of these veggies after slow cooking is great. Do not skip or deviate from the whole head of garlic. The result is just the right rich roasted garlic flavor for a beautiful velvety sauce.
Isn't part of the fun of cooking embracing new flavors? If this recipe appeals to you, then try it, I was thrilled to see the unloved rutabage utilized in someting.
My Jewish mother in law taught me to use brisket, and to cook it a day ahead. The chilled brisket is easier to cut - "thin!" while the gravy is being prepared.
Why does everyone want to slice the meat ahead of time? This roast will be fork tender. Just pull it apart with a fork when done. I use Brussels sprouts instead of parsnip and turnips. Just my preference. Also I don't add any beef stock while it's roasting in the oven, otherwise you're just boiling the meat not braising it. I remove the roast when it's done, keep it warm then add the veg with enough beef stock to cover and cook till done on the stove top.
I made this recipe and it was awesome. To clear up the role of the oven, step 1 tells you to sear meat on the stove top and then place in a plate. Steps 2-4 tell you what to do with the rest of the ingredients. Step 5 says to place it all in the oven. It cooks in the oven at a low braise, for 2.5-3 hours. Check the pot a few times to make sure it's slowly simmering and not boiling, and adjust the temperature. Boiling which will make the meat tough. The whole thing was DELICIOUS!
The most savory, delicious recipe for pot roast I've ever used. Substituted Yukon Gold potatoes for rutabagas. I used whole, peeled garlic cloves-- about 8-10 of them--and it was delicious. Will use over and over again.
The rutabaga I could take or leave but the parsnips are a must! Maybe not so much for the taste they impart to the sauce but as a slow cooked veg to have alongside the meat they are amazing - slightly spicy, creamy, sweet - love 'em. Don't leave them out!
I changed nothing, and wish I had. Veggies are a soft mushy mess,and the meat tastes boiled, tough and stringy.
Next time I'll reduce to heat to 250 degrees (and add an hour of cooking), and add the veggies back into the pot for the last hour 1/2.
This was so cozy and delicious! I couldn’t find rutabaga and ended up throwing in a few peeled garlic instead of the entire bulb. Less messy and very approachable recipe! Will repeat with mashed potatoes on a colder night!
Sorry but this was not a winner in my house. We cooked it exactly as the recipe stated. It smelled wonderful while cooking but tasted pretty bland when it was done and way, way too sweet.
This recipe was a total waste of ingredients and time. Followed the recipe to a T. Completely flavourless.
We made this with a 3 lbs chuck roast with the largest Dutch oven we have (6 quart? Maybe 8). Be careful with the amount of vegetables you cut up, specifically the rutabaga. I ended up only able to add 2 cups of beef stock due to space constraints. This gave the sauce heavier in the tomato overtones vs beefy. We loved it this way, but will try to find more of a balance next time based on the size of our Dutch oven.
Wonderful, just wonderful as written, though I haven’t bothered with the rutabaga. I have been cooking from this site since it was free, and this is the first time that family has made a direct request for a repeat the next week. Watch the sales for affordable chuck roast. I got it today for $6 a pound.
Recipe is perfect. Easy to follow, took some time. Results were delicious- I also skimmed some fat off the next morning after a night in the fridge. But I sampled it on day of- and it was very flavorful and had that thing you want when you make a stew. I followed the recipe but used a couple extra mushrooms, and my roast was closer to 3.5 lbs. Did not increase time. Yum! I will make this again.
Really good - made enough for an army
Yukon gold potatoes instead of rutabaga No mushrooms
I grew up eating these kinds of pot roasts and this recipe is spot on and my family absolutely loved it. I didn't have red wine, so substituted a Minnesota beer: Great Lakes Edmund Fitzgerald porter. I peeled the potatoes but didn't sauté them with the other root vegetables, instead laying them on top the beef just before popping them into the oven so they steam roast, just like my German grandma used to cook them. This allows potatoes to hold their shape better, especially golden potatoes.
this is the most tender and most flavorful pot roast I have ever made. I followed the instructions exactly as written (including timings) and it was perfect in every way.
Was fatty and greasy tasting. Wouldn't make this again
Wondering if there might be a good substitute for the tomato paste as I am allergic to tomato?
After the roast is finished, as you let the meat rest, make a butter/flour roux, separate the stock from the root vegetables and use the broth to mix into the roux, making a beef/red wine gravy.
Delete the tomato paste — it’s way too acidic for a dish this savory
Other than the carrots and little potatoes, the veggies disintegrated. I think next time, I'll hold them back for an hour or hour and quarter and then put them in. Otherwise, excellent!
This was amazing exactly as it is. I read other reviewers’ notes about not needing the extra beef broth, however if you are a sauce person and have mashed potatoes to serve this with, then you will not regret it.
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