Description
Bobby Flay’s signature pot roast brings rustic Italian-American comfort to your dinner table. Succulent beef braised in red wine and herbs melts with rich, hearty flavors you’ll savor in every tender bite.
Ingredients
Scale
Meat:
- 1 (4-pound/1.8 kg) boneless beef chuck roast, trimmed and tied
Vegetables:
- 2 large onions, cut into 2-inch wedges
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 pounds (907 g) medium red potatoes, quartered (halved if small)
- 4 cloves garlic, finely grated
Seasonings and Liquids:
- 4 tablespoons kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 6 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 2 bay leaves
Garnish:
- Chopped flat-leaf parsley
- Chopped chives
Instructions
- Generously coat the beef roast with kosher salt, meticulously wrap in plastic wrap, and allow to marinate in the refrigerator for a minimum of 3 hours to enhance flavor penetration.
- Heat the oven to 275 degrees Fahrenheit (135 degrees Celsius), ensuring the rack is positioned in the center.
- Select a heavy-bottomed Dutch oven or large pot, heat over high heat, and vigorously sear the meat on all sides until a rich, deep brown crust develops, approximately 3-4 minutes per side.
- Transfer the browned meat to a temporary plate, then reduce heat to medium and sauté diced onions with a pinch of salt until translucent.
- Add minced garlic and tomato paste, stirring continuously until the mixture caramelizes and develops a deep, aromatic color.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom, then sprinkle in all-purpose flour to create a thickening base.
- Pour in beef broth, add bay leaves, and season with freshly ground black pepper, bringing the liquid to a gentle boil.
- Carefully return the seared roast to the pot, surrounding it with chopped carrots, celery, and quartered potatoes.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven, allowing the roast to braise slowly for 3 to 3½ hours until the meat becomes fork-tender.
- Once cooked, remove from oven and let the roast rest undisturbed for 45-60 minutes, allowing the juices to redistribute.
- Slice the roast against the grain into thick, tender portions, arranging on a serving platter with the braised vegetables.
- Ladle the rich cooking sauce over the meat, garnish with freshly chopped parsley and chives, and serve immediately.
Notes
- Selecting top-tier beef cuts ensures tender, mouthwatering results every time.
- Marinating overnight transforms ordinary meat into an extraordinary culinary experience.
- Investing in a sharp chef’s knife makes precision trimming effortless and professional.
- Bringing meat to room temperature before cooking guarantees even heat distribution.
- Monitoring internal temperature prevents overcooking and maintains succulent texture.
- Resting meat allows precious juices to redistribute, creating incredibly flavorful slices.
- Experimenting with different wine varieties can elevate the overall taste profile.
- Slow cooking breaks down tough muscle fibers, resulting in melt-in-your-mouth tenderness.
- Generous seasoning penetrates deeply, creating complex and rich flavor layers.
- Pairing with complementary side dishes enhances the entire dining experience.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 95 mg