Traditional Pot Roast

Fork-tender beef braised in a rich, dark, concentrated gravy. The carrots are soft and saturated with meat juices and reduced red wine.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 860
• Protein: 63 g
• Carbs: 16 g
• Fat: 68 g

Ingredients

• 1.2 kg Beef chuck ( whole )
• 2 piece Yellow onion ( quartered )
• 4 piece Carrot ( in large chunks )
• 2 piece Apium graveolens ( sliced )
• 3 piece Garlic ( crushed )
• 200 ml Red wine
• 20 g Wheat flour
• 2 tbsp Sunflower oil
• 30 g Minimum butter sweet
• 3 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( warm )

Instructions

1. Searing the meat

   Heat sunflower oil in a cast iron pot. Season the chuck roast and sear all sides over high heat until a deep brown, crispy crust forms. Remove and set aside.

2. Sautéing aromatics

   Add butter to the same pot. Sauté onions, carrots, and celery. The vegetables should start to brown and the meat drippings at the bottom should begin to stick slightly.

3. Dusting and deglazing

   Sprinkle wheat flour over the vegetables. Stir for one minute to cook the flour, then deglaze with red wine, scraping the bottom with a spatula to release the juices.

4. Slow braising

   Return the meat to the pot. Add garlic, thyme, bay leaf, and pour in the beef stock until it reaches halfway up the meat. Cover and simmer on very low heat or in the oven at 150°C until the meat pulls apart with no resistance.

Chef's tips

• Don't rush the initial searing: that brown crust provides all the depth and color to the gravy.
• If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat until it coats the back of a spoon.

Storage

Keeps for 3 days in the refrigerator in its gravy. The flavors develop and improve when gently reheated the next day.