Ingredients

 
  • ONE 4- TO 5-POUND CHUCK ROAST, TIED
  • 1 TABLESPOON PLUS 1 TEASPOON KOSHER SALT
  • 2 TEASPOONS PLUS 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕4 CUP ALL-PURPOSE FLOUR
  • 2 TABLESPOONS CANOLA OIL
  • 2 LARGE ONIONS, PEELED AND QUARTERED
  • 4 LARGE CARROTS, SPLIT LENGTHWISE AND CUT INTO 1 1∕2-INCH PIECES
  • 2 LARGE LEEKS, LIGHT GREEN AND WHITE PARTS, SLICED
  • 2 CUPS WHITE BUTTON MUSHROOMS, SLICED
  • 2 WHOLE PEELED GARLIC CLOVES
  • 1 CUP RED WINE
  • 1 QUART BEEF BROTH
  • 2 TABLESPOONS TOMATO PASTE
  • ONE 4- TO 5-POUND CHUCK ROAST, TIED
  • 1 TABLESPOON PLUS 1 TEASPOON KOSHER SALT
  • 2 TEASPOONS PLUS 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1∕4 CUP ALL-PURPOSE FLOUR
  • 2 TABLESPOONS CANOLA OIL
  • 2 LARGE ONIONS, PEELED AND QUARTERED
  • 4 LARGE CARROTS, SPLIT LENGTHWISE AND CUT INTO 1 1∕2-INCH PIECES
  • 2 LARGE LEEKS, LIGHT GREEN AND WHITE PARTS, SLICED
  • 2 CUPS WHITE BUTTON MUSHROOMS, SLICED
  • 2 WHOLE PEELED GARLIC CLOVES
  • 1 CUP RED WINE
  • 1 QUART BEEF BROTH
  • 2 TABLESPOONS TOMATO PASTE
 

Time:

  • PREP TIME: 30 MINUTES
  • COOK TIME: 4 HOURS

 

Serves: 6 - 8

You can find more in the book.

Pot Roast

pot_roast-large

Preheat the oven to 300°F. Season all sides of chuck roast with 1 tablespoon kosher salt and 2 teaspoons black pepper. Dredge in flour.

In a large Dutch oven, heat the canola oil over medium-high heat. Brown the roast on all sides, 4 to 5 minutes per side. Remove the roast from the Dutch oven and set aside. Reduce the heat to medium and add the onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, for about 5 minutes. Add the wine and use a wooden spoon to scrape up any browned bits. Stir in the broth, tomato paste, and the remaining salt and pepper. Place the roast in the center of the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven. Cook for 3 to 3 1/2 hours, until the beef is fork tender.

Remove the roast to a cutting board. Remove the strings. Slice and serve over buttered egg noodles. Spoon the pan juices and vegetables over the beef and noodles, if desired. Serve immediately.