Amazing Pot Roast


The use of a rub (adapted from Bruce Aidell’s recipe), red wine, fresh herbs and beef stock provides an incredibly deep flavor in this pot roast. Use the best quality beef chuck you can find. We like this over mashed potatoes or rice. Feel free to change up the vegetables - white potatoes, celery root, rutabagas, and parsnips are all good choices.
1 teaspoon dried thyme
2 teaspoons sweet Hungarian paprika
1 teaspoon dry mustard powder
1 teaspoon brown sugar
1 teaspoon salt
2 teaspoons freshly ground black pepper

1 chuck roast, 3.5-4 pounds
4 slices bacon, cut into 1/4-inch lardons (optional)
4 tablespoons olive oil, divided use
1 large onion, peeled and quartered lengthwise
4 carrots, cut onto large chunks
4 stalks celery, sliced
2 medium sweet potatoes, cut into 1 inch chunks
2 cups red wine
3 cups beef stock (may not use it all)
4 cloves garlic, chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 Mix together rub ingredients and coat beef entirely with rub. If time allows, wrap beef tightly with plastic wrap and refrigerate for a few hours or even overnight. Remove from refrigerator 1 hour before cooking.

2 Grab a plate and a bowl to use for the next few steps. Preheat oven to 275°F.

3 In a dutch oven over medium high heat, saute bacon until just cooked. Remove with a slotted spoon and place on the plate. If not using bacon, heat 1 tablespoon olive oil.

4 Place onions in fat and brown. Remove to plate.

5 Add carrots, celery and sweet potatoes to pan and allow to brown. (add more olive oil, if needed.) Remove to bowl.

6 Add beef to pan and brown on all sides. Remove to plate.

7 Pour wine into pan and turn heat on high. Reduce to approximately 1/2 cup.

8 Pour 2 cups beef stock into pan. Place beef and bacon in pan - liquid should come up about halfway on side of beef. If not, add more as needed.

9 Place herbs in liquid. Place browned onions on top of beef, then sprinkle garlic over top.

10 Cover and place pot in oven. Cook for 2 hours, checking after 1 hour to make sure liquid is not evaporating. If needed, add a bit more beef stock.

11 After 2 hours, remove pot to stovetop. Add carrots, celery and sweet potatoes. Push vegetables, including onions, into juice. Bring pot to bubbling, then cover and place back in oven.

12 Cook for 1.5 to 2 hours longer, until beef easily falls apart and vegetables are tender.

13 Remove from oven and uncover. If you want to reduce the sauce a bit, place over high heat for a few minutes.

14 Serve everyone a chunk of beef, some veggies, then pour a bit of juice over all.

servings  use metric
original recipe yield: 6 servings

If you use our recipes - please give foodie kitchen credit and link to