When I was asked to develop the recipes for Florida Beef Month by the Florida Beef Council the first thing I thought of was a nostalgic recipe. One that maybe needed a little TLC.
Some dinners get a bad rap. Some that I can think of are tuna casserole, meatloaf and pot roast. I am not sure why they have a stigma around their titles. Maybe because people include them in their weekly meal rotation and never switch it up. Or maybe because those meals are just ugly to look at.
In my opinion, you can take an old recipe, one with a bad rap, and turn its reputation right around. Let’s take pot roast, shall we?
Some people just take a slab of chuck roast, throw in some veggies and turn the slow cooker on for 8 hours. You know what that means? It means mushy, colorless vegetables and flavorless meat. And it sure doesn’t look very appetizing when you serve it. I have taken your everyday boring pot roast and turned it into a visually appetizing and taste bud tantalizing meal.
One key to a meal with a lot of pep is to “build the flavors.” This basically means to cook each component separately, to give the dish a deep depth of flavor. In my recipe you will notice I build the flavors by searing the meat, deglazing the pan, caramelizing the onions, adding the extra flavorings and then cooking for a nice amount of time.
Remember how I talked about colorless, mushy vegetables? You can avoid this by adding the veggies during the last hour of cooking. This allows them to cook fully without losing color or taste.
So, if your family balks at the sound of pot roast for dinner, make my recipe and they will ask for it all the time!
- 4 lbs. boneless chuck roast
- Coarse kosher salt
- Freshly cracked pepper
- 1 tablespoon canola oil
- 1 large red onion, sliced
- 4 cloves garlic, minced
- 1½ cup cabernet sauvignon (or your favorite red wine), divided
- 1 (26 oz.) box beef stock
- 2 tablespoons concentrated tomato paste
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 3 stalks fresh rosemary
- 8 large carrots, cut into ½ pieces
- 1 (28 oz.) bag baby potatoes, sliced in half
- 4 stalks celery, cut into ½ pieces
- 1½ tablespoon butter
- 1½ tablespoon flour
- 1½ cups beef stock (reserved from the roast)
- Preheat oven to 325 degrees F.
- Allow chuck roast to sit out at room temperature for 30 minutes.
- Season liberally with coarse kosher salt and pepper.
- Over medium-high heat, add the canola oil to a large pot with lid.
- Add the roast to the pot and brown meat, about 4 minutes per side.
- Remove the roast, place on a plate and set aside.
- Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.
- Reduce heat to medium.
- Add onions and garlic and cook for 5 minutes.
- Add the stock and the remaining wine.
- Stir in tomato paste, Dijon mustard and bay leaves.
- Place the roast back into the pot, add rosemary stalks, cover and place in the oven.
- Cook for 4 hours.
- After 4 hours, remove from oven and add the carrots, potatoes and celery.
- Place the lid back on and cook for 1 more hour in the oven.
- Remove the roast and place on a large platter.
- With a slotted spoon, remove all the vegetables and place with the roast.
- Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
- - In a small saucepan, melt butter over medium heat.
- - Add flour and cook for 1 minute while stirring.
- - Slowly add beef stock into pan with the butter and flour.
- - Stir until all incorporated and lump free.
- - Bring to a boil while stirring, reduce heat and cook until slightly thickened.
- Spoon gravy over meat and vegetables before serving.