THIS Pot Roast is Better Than Beef Bourguignon

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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.

--

*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

[alphaenemyplus]

If you have the time, salt the beef as shown and leave it in the fridge overnight on a rack. The surface will be completely dry and give you an incredible Maillard crust.

[colleenmahony]

This is almost exactly how i do a pot roast. The thing is, you can't really screw it up except by not giving it enough low-and-slow cooking. I use what i have. Got wine? Throw it in. If you don't, it will still be great. Got onions instead of shallots? Still good. Got mushrooms? Throw em in. Got parsnips or rutabaga? Sure, why not? They mash great together with the potatoes. Want big chunks of potatoes instead of mash? Go for it.
It's the most forgiving comfort meal i know.

[LisaMathews-pc]

I made this over the weekend and it was delicious! I would recommend adding extra carrots because they were spectacular, easily the best roast I have ever made!

[Maxwell]

I rarely comment on videos but I just wanted to say thank you for this recipe! I followed this recipe word for word for Sunday dinner and it made the apartment smell absolutely amazing all day. This pot roast is the best pot roast I have ever eaten in my life and my boyfriend agreed. We both cleaned our plates and went back for more! Delicious! Amazing recipe and will be using it for the rest of my life :)

[ASONeurologie]

Bri, I just want to give my virtual compliments. Every dish I've made from your channel (Ciabatta, Boeuf Bourguignon, e.g.) has been a success and has made my friends suspect me of hiding a private chef in my kitchen. Many thanks for the top-notch quality content. I'm excited to see what 2024 will bring !

[kimfitzgerald]

I’m a little late to the party and have always struggled with cooking beef. I made this today and it turned out fantastic. Thank you for teaching an old dog a bunch of new tricks!

[Moonbath]

A good pot roast is the perfect winter dish to warm you right to the core.

[roynemmers]

I think 20 minutes hold time after salting the meat is a bit short, when I season a piece of meat that large I do so the day before and let it hang out in the fridge over night. I get much better results that way. Though I will say that serving this over roasted smashed potatoes is a revelation and will try it the next time I make pot roast

[karenfox]

The colour of your gravy is unreal. You know this dish is just as delicious as it looks, without question. Still hitting hard at the end of year! Nice going Brian

[BatCaveOz]

I would suggest straining the vegetables out of the stock, (they have already lost most of their flavour and texture after hours of cooking), and introducing new vegetables to the stock 20 minutes before finishing. (Exact time will vary, dependent on the type o vegetables used and how firm one prefers them).

I would also suggest removing the lid entirely for the last 20 minutes... to further thicken the sauce, and brown the top of the beef.

Be prepared to add liquid (wine/water/stock etc.) during this process to ensure the beef remains 75-80% immersed.

[Uncle_Devil]

I started cutting carrots like that for making Japanese curry. Learned it as a "rangiri" cut. It really is perfect for root vegetables in stews

[davidstanhope]

Brian, dude, ❤ from the UK. I made this today and it was so well received, plus your shortbread for dessert!
I'd buy a baking book of yours in a heartbeat. Thank you for sharing your recipes, carefully trialling them for us and presenting them in such a clean and stylish manner.
A lot of work must go into these videos and I for one am extremely grateful for them.

[kickartist]

I have been stalking the perfect pot roast recipe forever with every tool in the cook's toolbox. I made this for dinner yesterday and followed the instructions exactly as you presented them. Perfection. I never thought to hold the roast at its finish temperature in a low oven - what a game changer! Thank you!

[tanana]

I've been doing that carrot cut for 53 yrs of my 53 yr marriage! Didn't know it was 'cut!' I just thought it was more interesting to look at!

[RAPERxGRLX]

This is by far the best dish I've ever cooked. It has more steps than I'm used to, but they were simple. The end result is a tender melt in your mouth bite with complex flavors. Absolutely delicious!!! I didn't have potatoes so I served it with toasted sliced sourdough. Thanks for posting!

[nilabakery]

I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home👌🧡🤗.

[michaelnelson]

Man, I really appreciate all the work y'all put into your videos. Between learning from you and Ethan I've gone from the kitchen skills of the average college freshman to making just about everything from scratch. Keep up the good work!

[jenniferbrey]

I'm making this recipe for Christmas dinner and your one pot spaghetti recipe is the only spaghetti recipe I use in my house now. Love your videos!

[reidkg]

I have been making the same pot roast recipe for 20 years but this has some different techniques and I will definitely try it next time! When I tell my daughters this is your pot roast they wont complain about the change bc they love everything I have made of yours. Thanks.

[KenBoldt]

Made this tonight for dinner, and it was "as advertised". This was delicious. Thank you for yet another perfect recipe.