THIS Pot Roast is Better Than Beef Bourguignon

I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: https://bit.ly/3tdy8jD / Amazon: https://amzn.to/4ahMmAL

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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme

Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.

While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.

Before searing, dry beef very well on all sides with a towel.

Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.

Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.

Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.

Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you’ll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.

Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.

Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.

—
Adam Ragusea’s Pot Roast with Mashed Baked Potatoes: https://youtu.be/ORcTvgK-vPg?si=30NpvMKqLsFio1dD

*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream

Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.

Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.

CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise

#potroast

this video is sponsored by tyer hey what’s up today I’m going to show you guys how to make a very good tasting pot roast it hits just as hard as the other famous beef brazes like beef stew or beef Bergen Yun but it’s less work and actually delivers the exact same experience that is better than beef burgun no yeah dude no he said it to get started I’ll need 3 to five lbs of beef chuck roast Chuck is really the only option here because it’s the only roast on the cow that is both large format and has the 7030 lean to Fat ratio that we’re looking for throughout the entire muscle to prep it for the pot I’ll need to generously season the top the bottom and all around on the sides this is a 3 and 1/2 lb roast with not a lot of surface area to carry the seasoning so it does need a lot of salt I would say at least a full tablespoon or about 20 G per side and once this beef is liberally salted up I’ll set it aside and let the salt penetrate for at least 20 minutes next let’s prep the veggies for this classic pot roast I go for a Mira of shallots carrots celery and a little bit of garlic first up I’ll rough chop about 225 g of peeled shallots or of course onions would also work just cut those into 1 to 2 in pieces like the shallots I’m sure most people will go for onions and that’s totally fine I like shallots because they make the final sauce just a little bit less sweet next I’ll take four to six stocks of celery and cut those down into Lego brick size pieces in total I’ll need 225 g next I’ll grab three chunky carrots and cut those into obliques what is is an oblique well it’s a knife cut that’s mainly used in classic French restaurants it’s an easier alternative to dicing in my opinion because there’s no waste and you don’t need to stress about angular Perfection the technique is very simple too you make your first cut a diagonal cut then turn the veggie 45 to 90° and then just cut through your last cut on an angle it’s very simple and this style of cutting can be applied to pretty much any root vegetable or even zucchini and eggplant lastly I’ll just Crush four to five garlics through my garlic press and in total I need 15 to 20 G next I’ll grabb a heavy bottom pot drop it on the stove over medium high heat and then preheat my oven to 275 F now let’s check back on that beef at this point the beef is seasoned up but very wet so to ensure a crusty Brown sear I’ll take a paper towel and then thoroughly dry off both sides do not half-ass this part please the level of surface moisture will directly impact the quality of your sear so please please please make it dry next into my hot Dutch oven I’ll drizzle a lot long squeezer of high smoke point oil then I’ll drop in my salted roast make sure to press the meat into the pot to ensure even contact if you don’t press steam’s going to Bubble Up underneath and it’ll prevent a good sear from happening now I’ll give this beef at least 5 to 6 minutes of undisturbed searing a little rotation is also a good move here by the way that’s going to get some new meat touching the pan and really up the quality of the sear and after 6 to 7 Minutes of Browning this thing you can see this sear looks so sick that’s thanks to a dry beef you guys now I’ll flip this over and sear it on the other side for 5 to 6 minutes okay when I check back you can see that side duh has been deeply browned as well so next I’ll move this whole roast over to a plate to hang out while I build the sauce back into the pot I’ll drop 50 g of butter then melt it then I’ll add in my shallots carrots celery garlic and then a strong pinch of salt then I’ll stir everything together to get things cooking the step is mainly to give the veggies a little caramelization and to build just a little bit more flavor in the sauce and once these veggies are softened slightly and smelling aromatic I’ll add in 25 G of tomato paste and sauté that for about 2 minutes as always I want to open up the tiny Cann tomato flavor so I’ll just fry it in fat with the veggies until the paste is glazing up the bottom of the pot and it’s gone from red to Rusty colored like this now to bring a little bit of body to this sauce I’m going to add in 25 G of allpurpose flour I’m using gluten-free flour here because my number one sweetest babe Lauren is gluten-free and if you’re wondering yes regular glutened flour thick the exact same as this Bob stuff and once that flour is stirred in and fried off a little bit I’ll add in 150 g of red wine 25 G of wch and then stir to De glaze at this point there’s quite a bit of tasty brown stuff on the pot and we want to get that into the sauce so I’ll scrape with a wooden spoon for about 30 seconds to a minute until the flour starts to thicken the wine then I’ll come back with 15 G of better than buan beef Base by the way this video is not sponsored by them I just really like this product and then I’ll add in 750 G of beef stock this does doesn’t have a ton of flavor but it does make the sauce more Brown and it brings some faint miraa flavor that I like next I’ll bring the whole thing up to a simmer then carefully snuggle up my seared roast into this liquid make sure to push any veggies off to the side by the way we want this beef sitting on the bottom of the pot and next in goes two bay leaves a few sprigs of fresh thyme and then for the best results a prob thermometer knowing the internal temperature of this pot roast as it Cooks can really help us achieve the optimal texture and I’ll explain more on why that is in in just a second for now I’ll load this into a 275f oven with the lid on but very slightly a jar and then cook for roughly 4 to 5 hours but I’ll check back once my roast hits 195f which should be in about 2 hours in the meantime I’ll thank tyer for sponsoring this video when you’re cooking big pieces of meat like a chuck roast for a long period of time using a meat thermometer is probably your best friend this typ for sink that I’ve been using to measure this meat is actually the first Wireless meat probe that I’ve used and the tech has made it super easy to nail this meets temperature you can monitor the temperature in two places too on the base that charges the probes or in an app on your phone just set the target cooking temperature and it’ll show you the remaining cook time and let you know when you’ve hit your temperature sweet spot and to do that the probe actually uses six different built-in sensors so it’s super accurate plus you get two probes with your tyer sink so you can temp two pieces of meat at the same time or you can monitor two different parts of one giant piece of meat in my experience this thermometer is accurate thorough and very reliable it stays connected to the base in your phone pretty much no matter what so there’s no frustrating connection issues so to grab a tyer SN for yourself or for a meat loving Bud head to the link in my description below and use code Brian 20 off to get 20% off the tyer sync again that’s code Brian 20 off also if you’re wondering hey Bri can I skip the slow oven cooking here and speed this up with a pressure cooker well no I tried it and I definitely wouldn’t recommend it because inside a pressure cooker the beef’s internal temperature gets up to like 250 F this higher temp environment profoundly tightens the meat fibers making the meat shreddable but unpleasant to eat hot what do you think ropey it’s like tender but also chewy at the same time it does not feel good on your teeth works the jaw now according to food scientist Harold McGee for tough large cuts of meat the key is to cook slowly at or just above the collagen dissolving minimum to minimize drying out the meat fibers this collagen dissolving minimum that Harold mentions begins when the meat hits an internal of 180f that is much lower than the pressure cooker 250 basically the slower and more gently we dissolve the collagen into gelatin the more succulent and tender our brazed meat’s going to be personally I prefer to braze my meat at an internal temperature slightly above this collagen dissolving minimum of 180 because cooking meat at that low of a temperature takes about 8 to 10 hours for it to get tender instead I prefer 190 to 195 because it gives us the same unctuous shreddable result but in about half the time now after 2 hours of slowly bringing up the temperature on this roast we’ve reached my ideal collagen dissolving temperature of about 190 to 195f but as you can see this is not tender at all that’s to be expected from here we need to hold this roast in this temperature sweet spot for a long time to slowly melt that collagen into gelatin so to do that I’ll throw the pot roast back into my oven and cook it lid a jar for another 2 to 3 hours while that finishes cooking I want to show you guys a pretty cool way of making the ideal potato to serve under this pot roast I actually thought of it while dressing my loaded Baker at a steak restaurant last weekend now to make it I’ll start with six large rusted potatoes then peel them and wrap each potato with a single layer of aluminum foil from here I’ll throw all six potatoes into the oven on a sheet tray and slow roast them alongside my pot roast for about 2 hours and after about 4 and 1/2 hours of low temp brazing it’s time to check this beef for tenderness right now it’s the perfect texture in my opinion it’s shreddable but still held together but also barely held together you want to shred this on your plate with your fork or in your mouth not in the pot importantly before we call this done I do need to taste the sauce for salt wow I don’t think that really needs any salt the buan kind of carries it the veggies had some salt the beef was heavily salted tastes great before I rip into this meat I’m going to let it rest for about 30 minutes and during that time the meat’s going to actually reabsorb some of the liquid that was squeezed out of it during the cook while that rests I’ll snatch all of my my slow roasted potatoes from the oven and as you can see they’re totally tender 100% Mashable so I’ll move all six into a high sided saucepan and then add in a generous grip of salt a whole stick of butter at least and then a country doop of sour cream next I’ll just smash things together as if I was dressing a baked potato at a steak restaurant I can’t believe I didn’t think of this sooner you guys loaded baked potatoes are probably the second best way to eat potatoes behind french fries the texture is chunky but soft and very very creamy side note I realized that Adam rusia also served his pot roast with roasted mashed potatoes and I’m pretty sure I didn’t get this idea from his video I think it was a true Steakhouse Epiphany for me if you want to see how Adam does it I’ll link to his video down below and I’m sure that whole process and recipe is excellent so make sure to check that out and after 30 minutes of rest time on this beef I’ll come back and carefully extract a chunk of shreddy meat a lot of recipes want you to slice the pot roast and then sauce it up on a plate and that’s stupid to me I think it’s just way better to rip a chunk off and drop it on top of your potatoes next a few spoonfuls of tender juicy beef flavored veggies then a little bit of sauce to glaze it all up you guys this dish is way easier than beef Bergen Yun and I’ll say it I think at this moment in my life it hits just as hard maybe harder the beef is succulent tender juicy and perfectly seasoned the sauce is Beefy round and just a touch sweet from the carrots if you’re one of those weirdos that likes feeling happy then you should make this it’s going to work now if you want to see another recipe for an easy one pot meal that’s super comforting then check out this video for one pot spaghetti in meat sauce you’re going to love it I’ll see you over there