Steam curls up from the valve and your stomach starts talking back.
It's that kinda smell that makes you wanna float right into the kitchen. You catch the aroma of seared beef, caramelized onions, and herbs. It's so tempting, y'know, that you almost forget it's still cooking. But heck, patience is key and this little journey gonna reward you with a fall-apart tender pot roast that melts in your mouth.
As it cooks, you feel a sense of cozy anticipation. The pressure cooker does all the work, it's like having a superpower. You gotta love how fast it gets that beef so tender, you can just pull it apart with a fork. And the smell-dang, it's good enough to make your neighbors wanna come knocking for a taste. That's how ya know you've got a winner going on.
And the smell-dang, it's good enough to make your neighbors wanna come knocking for a taste. That's how ya know you've got a winner going on.
Fall-Apart Classic Pot Roast (Dutch Oven)
Equipment
- 1 Dutch Oven or Heavy Pot
Ingredients
Ingredients
- 3 lb chuck roast shoulder cut
- table salt and black pepper to taste
- 2 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour or GF flour, cassava flour
- 1 cup red wine
- 32 oz beef broth
- 2 lb small yellow potatoes
- 1 lb carrots chunks
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
Instructions
Instructions
- Start by seasoning the beef well, on all sides with salt and pepper.
- In a dutch oven or heavy pot, heat olive oil. Brown roast on all sides to lock in moisture and flavor (about 15 minutes). Transfer to a plate.
- To the grease left in the pot, add onions and garlic and sauté until onions are translucent (about 2-3 minutes). The onions will soften further while cooking.
- Stir in the tomato paste, then flour. Stir well to absorb all the oil/moisture quickly.
- Add the wine, stir and allow the wine to reduce (1-2 minutes).
- Add beef broth, a few sprigs of fresh thyme, and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot.
- Cover and cook in the oven at 350°F for 150 to 180 minutes (2 ½ to 3 hours).
- When done, garnish with fresh thyme, parsley or cilantro and serve.
- Optional: Make pot roast gravy by straining liquid and thickening with a flour slurry.
- Instant Pot Method: Sear beef using sauté function. Pressure cook on high for 60 minutes, then allow 15 minutes natural release before serving.
- Enjoy the tender, flavorful classic pot roast with hearty vegetables.
- Serve warm with your choice of sides and enjoy!
