Family-Style Pot Roast

Name: Family-Style Pot Roast
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs beef chuck, trimmed of excess fat; 355 milliliters beef stock; 2 Tbsps butter; 355 milliliters sliced carrots, 1-inch coins; 355 milliliters sliced celery, 1-inch pieces; 14 grams dried porcini mushrooms; 2 Tbsps dried savory; 6 sprigs fresh thyme (see Cooks Note); 59 milliliters peeled garlic cloves, smashed; 1 teaspoon granulated garlic; 2 teaspoons kosher salt, plus more for seasoning; 1 Tbsp grapeseed oil or olive oil; 1 liters sliced onions, 1/4-inch thick; 2 teaspoons fresh cracked black pepper, plus more for seasoning; 158 milliliters red wine, zinfandel preferred; 118 milliliters sliced shallots, 1/4-inch thick; 2 Tbsps tomato paste

Need From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes. Head to the store and pick up porcini mushrooms, thyme, olive oil, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Watch how to make this recipe.

Special equipment: Butcher's twine, immersion blender

Equipment you will use

Immersion Blender

Kitchen Twine

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.

Ingredients you will need

Granulated Garlic

Pepper

Beef

Salt

Equipment you will use

Kitchen Twine

Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends.

Ingredients you will need

Butter

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally.

Ingredients you will need

Shallot

Onion

Equipment you will use

Pot

Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.

Ingredients you will need

Carrot

Celery

Garlic

Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine.

Ingredients you will need

Tomato Paste

Beef Stock

Alcohol

Wine

Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid.

Ingredients you will need

Mushrooms

Thyme

Equipment you will use

Pot

Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.

Ingredients you will need

Vegetable

Beef

Equipment you will use

Oven

Frying Pan

Pot

Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.

Ingredients you will need

Salt And Pepper