Pot Roast

OK, pot roast invokes pretty bland images. Tough, flavorless meat, mushy vegetables. This recipe changes all of that. This is a really good potroast. The best roasts for these are chuck-eye roast or blade chuck rost.


1 - 4 lb. roast, cut in half to make two narrow roast

1-2 tsp. Kosher salt

1 Tbsp. oil

2 Tbsp. unsalted butter

2 onions, sliced

2 large carrots sliced into thick rounds

1 stalk celery rough chopped

3 garlic cloves peeled and smashed

2 cups of beef broth or 2 cups water and tsp beef bouillon

1/2 cup red wine or sherry

1/4 cup red wine

1 Tbsp tomato paste

2 bay leaves

2 springs of thyme

1/4 tsp fresh ground black pepper

1 Tbsp balsamic vinegar


Trim off large pieces of fat from roast. Rub salt over meat until well coated. Wrap in plastic wrap and place in fridge for 1 to 2 hours. Heat oil in dutch oven and brown roast on all 4 sides, about 5 minutes total. Pour off oil, but leave the brown bits. Melt butter, add onions, celery and carrots. Cook for 5 minutes. Add garlic, cook for 1 minute. Add 1 cup of broth, 1/2 cup of wine, tomato paste, bay leaves and thyme. Bring to a slow simmer. Place two pieces of roast on top, cover with foil and then cover with lid. Bake in a 300F oven for 4 hours.

Remove meat from pan, place meat on a cutting board and tent with foil. Skim fat from the vegetables and sauce in the pan, removing as much as possible. Place sauce and cooked vegetables in a blender. Blend on high until smooth. Return pureed sauce to Dutch oven, add pepper, red wine, and enough additional broth to make a thick gravy. Bring to simmer. Add vinegar, stir.

Slice or shred roast and top with 1/2 cup of sauce. Serve with mashed potatoes and the remainder of the gravy on the side.