Traditional Pot Roast
Ingredients
- 1.2 kgBeef chuck (whole)
- 2 pcYellow onion (quartered)
- 4 pcCarrot (in large chunks)
- 2 pcApium graveolens (sliced)
- 3 pcGarlic (crushed)
- 200 mlRed wine
- 20 gWheat flour
- 2 tbspSunflower oil
- 30 gUnsalted butter
- 3 pcThyme (sprigs)
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (warm)
Method
Fork-tender beef braised in a rich, dark, concentrated gravy. The carrots are soft and saturated with meat juices and reduced red wine.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its gravy. The flavors develop and improve when gently reheated the next day.
