I have always loved pot roast. It is the quintessential “Sunday Supper” meal in my opinion… or in June Cleaver’s opinion. I’m pretty sure the Beaver had pot roast every Sunday… but that’s neither here nor there.
Pot roast is an American tradition, by way of the French pot-au-feu or Provençal daube, or quite possibly from the German Sauerbraten. Whatever the influence, and whoever grabbed it first in America and made it a tradition, I thank you!
Here is my version of Pot Roast… probably more along the lines of the daube with a touch of Pennsylvania Dutch. I hope you enjoy!
2- 2 1/2 pound chuck roast
Grapeseed oil or Olive oil as needed
1/4 cup flour
3 tablespoons In The Kitchen With Scotty “Cook’s Line” Seasoning
1 pound boiler onions, blanched and peeled.*
1 pound carrots, peeled (or not) cut 2” and halved
3 ribs of celery, cut 2” long
3 cloves of fresh garlic, gently crushed
Parsnips or turnips, cut the size of the carrots
1/2 pound red skin potatoes about the same size, skin on
2 tablespoons tomato paste
3/4 cup bold red wine, Cabernet Sauvignon, Merlot, or Bordeaux
1 cup beef broth, unsalted
fresh thyme and bay leaf
- *Blanching and peeling your boiler onions: snip off the root bud end of the onion. Prepare a bowl of ice with water for shocking the onions. Place the onions in a pot of cold salted water and bring to a boil. Boil for 5 minutes, then remove the onions to the ice bath to shock and cool down. Gripping tightly around the onion, squeeze and pop out the center onion leavening the skin behind. Do all and set aside.
- In a small bowl combine the flour and Cook’s Line Seasoning. You may substitute kosher salt and black pepper, just use plenty. It may seem like too much, but remember it’s just a crust and will basically season the entire dish. Coat the roast all over lightly with the grapeseed or olive oil. Next, coat the roast front to back with the flour mixture and really rub it in. I will sometimes gently pound it in with a meat mallet. This coasting will crust when searing and also help to thicken the juices while the pot roast is cooking.
- In a dutch oven or heavy roaster, begin to heat a few glugs of oil in the bottom until it begins to smoke. Gently lay in the roast away from you as to not splash, and brown both sides; About 5-6 minutes on each side or until browned. Remove the roast from the pan.
- Pour off all but 1 tablespoon of the excess oil in the pan and return it to the medium heat. Add the tomato paste and fry in the pan while stirring it around. Deglaze the pan by adding in the red wine. Gently pour in and mix making sure you scrape up all the crusted bits in the pan. Turn the heat down low.
- Add the roast back to the pan. Add the potatoes in first around the roast, then combinations of the carrots, celery, and parsnips/turnips, and finally the boiler onions. Pour in the beef stock over the roast and veggies until it comes 3/4 way up the side of the roast. Tuck in sprigs of fresh thyme and 2-3 bay leaves.
- Cover the pan or roaster tightly with a lid or aluminum foil , and roast in a 300-degree oven for 3-4 hours. Cook until the roast is tender, your entire house smells like Sunday dinner, or until someone walks into the kitchen and says “IS THIS DONE YET???!”.
- Serve the roast on a large platter with the vegetables all around, discarding the thyme and bay leaves. Reserve the roast jus separately in a sauce boat, or add to the platter asa gravy. Enjoy!