The Perfect Pot Roast

Servings: 6

Author:

Prep Time
20 minutes

Cook Time
3 hours, 30 minutes

Total Time
3 hours, 50 minutes

Main Course

Beef Braise pot roast

Instructions

1 Preheat the oven to 300. Season the chuck roast on all sides with salt and
pepper. In a 5qt lidded pot or dutch oven on medium heat, sear the roast on all
sided in 2 tbsp olive oil.
2 Remove the roast from the pot, add another tbsp of olive oil and sauté the
onions, celery, apple and garlic. When translucent, add the tomatoes and allow
them to break down.
3 Wrap the oregano, thyme, rosemary and bay leaf in cheesecloth and add to the pan
to sauté with the vegetables.
4 Build your braising liquid by combining the stock, Worcestershire, ketchup, A1,
mustard, and sun dried tomato.
5 Put the roast back in the pot and top with the parsley, potatoes, carrots, and
turnip. Pour the liquid on and bring to a boil. Once it boils, transfer the
whole pot, with the lid on, into the preheated oven. Bake for 3 hours.
6 Remove the lid from the pot and set the green beans in the pot, just on top of
everything else. Put the lid back on and bake for an additional 30 minutes.
7 Once done, plate everything up on a large serving platter, leaving the liquid in
the pot. Use an immersion blender to blend the liquid into a smooth sauce. Ladle
some of the sauce over the roast and vegetables and serve the rest on the side.