THIS is How I Get PERFECT Pot Roast Every Time
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- Опубликовано: 11 янв 2024
- This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, which is the ultimate comfort recipe.
SEE STEP-BY-STEP IMAGES, METRIC MEASUREMENTS, AND PRINT OFF THE RECIPE AT:
www.billyparisi.com/pot-roast/
Ingredients for this recipe:
• 3 ½ to 4-pound beef chuck roast
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 2 thinly sliced and rinsed leeks, white and yellow parts only
• 6 thinly sliced garlic cloves
• 1 cup red wine
• 3 tablespoons tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8 to 10 sprigs fresh thyme
• 8-10 fresh parsley stems with leaves
• 2 pounds baby Yukon potatoes
• 6 peeled regular or tri-colored carrots cut into 2” inch pieces
• 4 ribs of celery cut into 2” inch pieces
• 2 peeled parsnips, cut into 2” inch pieces
• 1 peeled rutabaga cut into 1” cubes
• ¼ beurre manié recipe
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt and fresh cracked pepper to taste
• optional finely minced parsley for garnish
Serves 6
Prep time: 30 minutes
Cook time: 4 ½ hours
Procedures:
1. Generously season the beef on all sides with salt.
2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
3. Remove the beef from the fridge and season with pepper on all sides.
4. Add the olive oil to a large Dutch oven pot over high heat until it begins to smoke lightly.
5. Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around. This will take 3 to 4 minutes per side.
6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
7. Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
11. Add back the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
12. With about 70 minutes left in the cooking process, add the potatoes and prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
13. Remove the pot from the oven and carefully set aside only the beef roast. Mix together softened butter and flour to make a beurre manie.
14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
16. Add the beef back to the pot and serve. 
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Billy, you are incredible at how you show the techniques that we used to use in the business. Love your channel and thanks for being here!
All I can say is, WOW. I was making a pot roast for today and ran into this video yesterday, and all I can say is how grateful I am that I did. The techniques and the steps made a novice like me, seem like a world-class chef. This recipe was phenomenal. Thanks so much chef. You’ve earned the like and the follow and my family just ate the best pot roast meal ever.
Appreciate you trying it, many thanks!
You're our family favorite cooking show. Can't wait to make this!
There is nothing more comforting than a delicious pot roast with root veggies. Thanks.
I made this recipe last night, and it was divine! TY!!❤
I've been following you since this summer, when i saw your reverse sear video. Since then, i have tried at least 4 recipees including the mammoth chicken buriyani.. what a challenge! BUT i love your content, i love the delivery and love the philosophy "make it your own, taste often!" Thankyou, cheers from Quebec.
My pleasure 😊 Thanks for watching!
Chef Billy, you are the best! I was at your website today and grabbed your key lime pie recipe and the raspberry sauce. I am making it for my hubby's birthday. Thank you! Every one of your recipes I have tried has been fantastic.
My mom doesnt do half of these steps and the pot roast tastes 10/10.
Thank you, Billy for for generously, sharing your knowledge and skill in the kitchen, which results in me, being able to cook a fabulous meal❤
Right on chef that looks awesome perfect for a cold day!
Pot roast has always been one of my favorite meals in the winter. It's not super expensive, it makes your house smell great, and it goes with rice, noodles, mashed potatoes, or just the vegetables you cook it with. Brian Lagerstrom recently did a pot roast video and I like his version too. Regardless, pot roast is the meal that keeps on giving.
I agree; I love it. Bonus: it reminds me of Mom! All the things you said: easy, accessible, affordable, high/multiple day portion yield....Childhood comfort classic. ❤
Very tender. The long cooking process at a low temperature of 275 f. Fall apart when it is done.
I just love you chef Billy ❤
parsnips are wonderful... such a sweet flavor, nothing like I had expected...
One of the best cooking videos I’ve seen
Many thanks for watching!
I learned a couple new things today thank you, looks fantastic.
Wow! This roast looks so delicious. Yummy and tasty.
You need to have cooking book!!! I love your cooking ❤❤❤❤❤
Ok…that was AMAZING! I only put potatoes, carrots, celery but everything else to same. Spot on, perfect! Thank you!
This is the video I needed!! My prayers have been answered 🙏
Thanks for watching!
Which sides would you recommend serving with this for a crowd?
I use the bags and really like using my croc pot. Thanks for your video and all the info.
☘🍀🍀🍀☘☘☘
This recipe was phenomenal my whole family loved it :) 🎉
Thanks for giving it a shot!!
Thank you so much for sharing this recipe with us and I think 🤔 that you're Amazing ❤❤❤🎉🎉🎉🎉!
Wow, thank you for sharing these techniques. My wife makes a great pot roast, but how you are doing it, seems like it might even taste better.
Nice and easy!
Beautiful. Love all the veggies. Ahhhh, parsnips & rutabaga, 👍👍
Me too!!
Pot roast the best i love it my family makes it
That looks delicious 😋
So good!!
Wine: recommend using Pinot noir to avoid the oak in the cab or merlot. And Pinot noir is jammy with a bit of pepper at the back - perfect for a hearty pot of beef.
Beurre Manie...I've learned something today. Thanks, Chef Billy! No more cornstarch slurry for me.
Merlot is my go to for post roast. I also like to put in a packet of Lipton onion soup mix. 👍
That looks so good. I will give it a try🇨🇦😘
That’s a beautiful roast! 👏🏻
thank you so kindly!!
My mouth was salivating the entire 14:06 A great recipe, thanks!
Glad you enjoyed it!
Can this be done in the crock pot?
Yum. I put sweet potatoes in mine. Thanks Billy.
nice!
Love parsnips in a pot roast! I’ll have to try the flour with butter to thicken technique this weekend.
Thanks for watching!
Have you tried roasting parsnips in olive oil, salt/pepper and rosemary? So sweet and caramelizes. I don’t peel mine either but do make sure to scrub them under running water. I don’t hear many chefs discussing the importance and washing the veggies.
This looks great! Can you get by using a slow cooker instead? Thanks.
I don’t comment often but this video was SO easy to follow and includes great tips (umm hello, never knew leeks were so dirty). Pot roast is in the oven but with the tastes going on in the broth, I know it’s going to be spectacular. Thanks for an awesome cooking video 👍🏽
Thanks for the kind words.
Omg. The best recipe hands down.
I used Merlot and skipped the parsnips 😊
Thank you
Appreciate you trying it
Just curious I'll try your way how much did the bottle of Merlot cost
Awesome! Loved the flavors. Used Staub cast iron Dutch oven. Only needed 4 cups of beef stock, do it again? Yes! Thanks!
The crock pot would have also worked just a lot longer
Very nice and tasty. I liked that one You season once, you taste twice!
Gorgeous work. Mwah! 🤌
Thanks for watching!
Hi ... can a crock pot be used? I don't have an expensive Le Creuset pot. Thank You!
This more work than i usally put in for a potroast, but is legit the best postroast I've ever made. Great recipe! i can never go back to instapot quickie potroast.
Appreciate you trying it, many thanks!
Made this the other night and was a huge hit with the family. Pulled back on the mushrooms and regretted that. Left overs chopped the remaining roast up added more mushrooms and called it a stew the next evening. First time really working with some of those vegs.
Beautiful
I've never tried with the root veg and definitely going in my next one. I like to get that crust over some lump charcoal on my BBQ for some added depth of flavor.
Sounds great!
I've never use a Beurre manié does it have that raw flour flavor? I've alway used rue to get that toasted nutty flavor.
Made this today came out great. A little time consuming though.
delicioso!
I enjoyed watching you make this dish... well done . I'll be Back
Many thanks!
Yummy 🥩
What can you use instead of wine to deglaze the pan?
I don't have a Dutch oven. Will a stainless steel Roasting pan with a stainless steel lid work?
Looks great. My issue with pot roast is that everything tastes the same - as it is meant to. I have started cooking each vegetable separately and seasoned uniquely and then combine the vegetables in one bowl and the delicious meat in another. I will add some ground ginger to the parnips, some gran-marnier to the carrots, etc..I roast whatever can be reoasted.
Hello, I'm making this for Easter for a small gathering. Can I avoid the butter at the end? I have one person that cannot have butter. Is there a way to thicken without butter? Thanks a million!
Yes, make a flour or cornstarch slurry. Hope this helps! He shows how to make it on his soup videos.
Beautiful! What size Staub pot is that?
He said 2 and a half gallons, so we can assume 10 quart.
Just out of curiosity is this your home kitchen or just where you film? I know your earlier videos were in a “home kitchen” but don’t remember if you moved. I like the industrial/functional set up. I’ve always wanted a big sink with sprayer in my house 😂
A separate studio
I have a question? I can’t follow most recipes because I’m allergic to onions of all kinds. So what do I substitute with? I love pot roast and would love to make a special recipe.
That’s a tough one. Not sure there’s a great substitute for onions. If it were me, I’d skip them.
Question: why is it important to not use convection fan while in the oven? I am pretty sure I am unable to turn off in my large oven. If covered, does it truly matter?
You can use convection, I didn’t say it was important. I just made sure people knew that the degrees I had it on was not convection.
My wife does not eat beef, would this work with a pork roast? Any changes for pork?
What’s that “no fan” part means?
Drool
How much butter and flour for thé manie?
4 T butter mixed with 4 T flour
I add cabbage to my pot roast.
I’m making it. I’m putting my roast in the fridge right now.
enjoy!
Le Creuset < Staub
They’re solid, but don’t get nearly the recognition Le Creuset does
Why the glove?
Does anyone know why he insisted on "No fan"?
Your oven should be no hotter than 275, not ever.
Cooking for one. Explain the how to of buying fresh herbs and not having every dish for the next 10 days seasoned with those same fresh herbs over and over, so as not to have those herbs go bad. If freezing or dehydrating them to prevent that, then what's the point? Then you have to use up the frozen or dehydrated before buying fresh again.
Fresh is better, but you can make other dishes or make a seasoning blend that dried/dehydrated herbs work well in. The point is getting it use it at its best…
Aloha. I know I’m 61, but is there a way I can become incorporated into your family?
😂😂
sorry but the instapot is awesome..good recipe tho sir...thankyou
Instant pot doesn’t give you enough time for flavors to infuse. Much bigger fan of a slow cooker than I am an instant pot.
im done with mushrooms
No worries, you don’t have to put them in there
Where do you people live$! $5/lb for chuck? I just watched another chuck roast video that said about the same thing. Around here, near a major eastern cty, chuck is still $9 to $15/lb. In a fancy butcher shop, it's even more.
Dear chef did you ask for my friend request ? Someone is bothering me saying it's you
Don't throw the thyme in like that - either strip the stems or tie them together. Ended up having to search for all the stems through the pot and some stems ended up in my guests dinner 😒
I looked for your video but couldn’t find it.
Looks like a large cast iron enamel pot, not Dutch oven 😕
Great version of a classic, BUT, FOR THE LIFE OF ME, WHY PEEL THE CARROTS? Waste of time, waste of nutrients.
Agreed.
There Is something in it To keep from rotting that is not good for you
Then don't peel it..
Yes, but you should give them a good scrub with a vegetable brush. And don't BOIL the carrots.
😂😂😂🤡
sear on the onions? N..No!
Okay, wtf kind of fridge do you have with drawers like that? Not that I'm willing to pay for that but still have to know. I'm rebuilding a foreclosure and making it to my liking (should be my home for the next 20 to death, assuming I don't die in less then 20, eh, 50/50). For me, high end is more like Kitchen Aid double wall oven and gas cook top, with similar everything else. The only commercial(ish) level stuff is for my meat processing (sausage, bacon, ham, breaking down a whole damn moose, etc.), for that everything is actually cheaper then Kitchen Aid, but heavy stainless steel and the like (no wife would want it in any kitchen she would show off, luckily I don't have a wife).
Can i live with you 4 pounds @ 5.00 is 20.00 thats lunch for a week for me try leaving the financial advice alone
To be fair, this can feed 6-8 people so it’s actually only about $3 of beef per person.
Nope.... That oil in the pot after searing the meat has gone past its burn point. Get rid of it and use new oil for the sauté. The fond will still be in the pot so you are only tossing away burn oil. Other than that.... Nice cook
If you are going to demonstrate how to chop an onion, al least do it the properly and easiest way. Cut in half cut off stem end leave the root end alone. Easily take off the outside leaves, might have to rinse now, maybe not. Lay flat side down, cut from the root to tip, then turn the other way. Now you have a dice, the easy way. The root end holds all of this together. Thank you.
There is no such thing as the "perfect pot roast". I've seen no fewer than 20 recipes for pot roast on RUclips, all different, and all claiming to be perfect. This is a logical fallacy.
Lighten up, Francis.
The amount of salt you use is lethal. Use less in the cook and add it later if required. We eat an unhealthy amount of salt.
Lethal.... Give me a break.... 😂🤦
luv this. just in time for the impending polar vortex 🥶
Yes it is!