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Classic Pot Roast

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INGREDIENTS

I recently had a guest at Marcello’s ask me for this recipe. As I wrote to her I decided this would be perfect to share with my readers, especially as we head into cooler weather. A classic Pot Roast recipe, it’s perfect for a Sunday night dinner or for sandwiches, or even over pasta with sautéed tomatoes and garlic (like we serve it at the restaurant). Please remember when cooking with wine, be sure to taste it first. If it tastes good and is something you would drink, it is good to cook with. You never want to cook with bad or old wine, because all it will do is ruin your dish. So go ahead and open a new bottle. Besides, every dish is better when you enjoy a glass of wine while preparing it. It worked for Julia Child and her dear friend Jacques Pepin!

Bon Appétit! Chef Bettina

Classic Pot Roast

Chuck roast (3 to 5-pounds)
Kosher Salt and freshly ground black pepper
3 tablespoons canola oil, plus more if needed
2 medium yellow onions, peeled and halved
6 whole carrots, unpeeled, cut into 2-inch pieces
3 whole cloves garlic, peeled
1 cup red wine, such as merlot (make sure the wine is good, not turned)
3 cups beef stock, low or no sodium, plus more if needed
Fresh rosemary ~ 4 sprigs
Fresh thyme ~ 4 sprigs
Bay leaves ~2
Whole peppercorns ~ 6

INSTRUCTIONS

Heat the oven to 275 degrees F.

Generously season the chuck roast with salt and pepper.

Heat the oil in large pot or Dutch oven over medium-high heat until shimmering. Brown the onions on both sides and set aside in a bowl.

Brown the carrots and garlic cloves in the same pot and until slightly browned, ~ one minute. Take care not to burn the garlic. Set the carrots and garlic aside with the onions.

Add a little more oil to the pot. Sear the roast on all sides until brown all over. Remove the roast.

On high heat, add the red wine to the pot to deglaze, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway up the sides.

Add the onions, carrots, garlic and fresh herbs, cover with a tight fitting lid and roast in the oven for 3 hours (~ 3-pound roast). For a 4 to 5-pound roast, cook for 4 hours. The roast is ready when it’s tender and falls apart easily with a fork.

Note: you can strain the braising liquid with a strainer and use for an au jus!

Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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