Today we’re making pot roast. It’s hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/classic-pot-roast/
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast – tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions – cut into large pieces
8 cloves garlic – chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock – divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme – tied
1 1/2 pounds (680g) red or small yellow potatoes – cut into large chunks
2 pounds (908g) carrots – cut into 3-inch chunks
3 tablespoons flat-leaf parsley – minced, garnish
salt and pepper – to taste
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36 Comments
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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Are you cooking for children? Talking to folks like we are thick ?
You should have salted it 40 minutes or more before the sear.
It would be great if 1qt containers were available😅 JK, absolutely great video. New follower here
I recommend leaving in the fat in the sauce at the end. The starches. water, and fats will form a silkier emulsion with a heartier, more savory flavor.
Fat is our friend folks, please try your favorite recipes without "draining the fat" or at least only drain a smaller portion.
You're welcome, ahead of time.
watch kineur reeve cooks.
Pot Roast is UNIVERSAL
Another masterpiece.
Your shirt matches with your sofa chair
Good recipe. The one I’ve been using has also crushed tomatoes. I wonder how this one will compare.
I will be using the wine next time!
I get your e-mailed recipes. But your videos are fantastic
The only thing is I like mashed potatoes. I slice it and not shred.
Grass Fed the best. Especially Organic Grass Fed Beef. Num!
We have Vince Vaughn cooking for us 😂
I followed the written recipe and it actually turned out pretty good, but somehow I find the wine taste too strong. Is there any way to make it go away?
I've used this recipe a couple of times, and it is my favorite, for sure. I like the big chunks of carrots and whole potatoes you use. My family devours this dish every time. Thank you.
Omfg that looks delicioussss
Making it tonight. Cheers from California
Great go to meal. I got a 2.5 pound roast and will cut ingredient list in about half. Keep up the great presentations.
I made this recipe for the first time watching your video, and it was a great success!
I'm new to cooking, so forgive this newbie question. What are you tying with? Just regular string? Thank you!! Can't wait to try this.
Why would you use a SS pan for searing? Cast iron or carbon steel work much better. Hmmm
Made this tonight and did my best to follow the recipe to a T. It was absolutely outstanding and can't wait to make it again! And the gravy -Yahtzee!!
How many people does 4 lbs of chuck roast serve
This is a Winner🎉 Out of all your other Winners?🙂🙂🙂
Can I come over? 😂 🤤
Red wine used in the cooking of beef is always destroying the flavor of beef.
Guinness instead of wine?
Man, using a few stray potatoes to thicken up your sauce is a great idea.
I have an issue with pot roast and beef stews where my little creamer potatoes (smaller than the ones in this video!) aren’t done by the time my roast is.
Is Taro qualified to institute Taste Standards?
Just popped this in the oven for my Christmas dinner! Looks amazing and it smells great in here!! Merry Christmas!
I love the nuances ……. Like how you matched your plaid shirt to the furniture in the other room !!!
I followed a really bad recipe and now I think I ruined it. Will have to do it this way next time.
😜
Aren’t these people great 😊