Pot Roast

I know, I know. I just posted a short ribs recipe and my poor blog is way too heavy with the meat selections. But I am making pot roast tomorrow night for some friends and I think it's worth sharing the recipe. I have tried a number of recipes, tested over and over again, and am confident that this is a fool-proof and delicious pot roast. I know it's comfort food, but I am pretty sure it won't hurt for everyone to have an easy pot roast recipe in their repertoire. This recipe calls for chuck roast, but it works great with brisket, or even bottom round roast. 

Why not make this recipe a day or two ahead of time? It's incredibly delicious the next day, or even after. Make the recipe in its entirety, allow to cool for 2 hours on the counter, and refrigerate for up to 4 days. The whole recipe after the jump!Pot Roast
Serves 6
Prep Time: 20 minutes
Cook Time: 3 hours

• 1 three-four pound chuck roast
• 1 tbsp salt
• 1 tbsp pepper
• 1/2 cup all purpose flour
• 4 cups beef stock
• 1 cup red wine, such as cabernet sauvignon
• 1 28-oz can crushed tomatoes
• 3 large carrots, diced
• 4 ribs celery, diced
• 2 large leeks, chopped
• 4 cloves garlic, finely minced
• 2 tbsp. olive oil

Pre-heat the oven to 325 degrees. Season the flour with salt and pepper and dredge the roast in the flour. In a large Dutch oven, heat the oil over medium high. Sear the roast on all sides in the hot oil. Set aside.


Add the leeks, carrots, celery, and garlic to the heat. Stir and try to scrape the bits of flour and beef that have stuck to the bottom of the pan. Soften over medium heat for about 15 minutes. Season with salt and pepper and add the wine. Reduce the wine for 10 minutes until thickened and syrupy. Add the tomatoes and the stock and bring to a simmer. Taste for seasonings and add salt and pepper to taste. Lower the roast carefully into the liquid and cover tightly with a lid. Place in the oven and roast for 3 hours.


Allow to rest 30 minutes, spoon off the fat from the sauce, carve the roast, and serve. For a more elegant presentation, reduce the sauce for 20 minutes over medium high heat and puree in batches in a food processor, or with an immersion blender. Serve over the carved meat. If desired, allow the roast to cool and refrigerate. Spoon off the fat before re-heating, carve the roast, reduce and puree the sauce, and serve as above.

• 1 bouquet garni
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