Traditional American pot roast

Ingredients

• 1.6 kg beef chuck roast
• 2 tsp fine salt
• 1 tsp ground black pepper
• 2 tbsp T55 all-purpose flour
• 2 tbsp extra-virgin olive oil
• 30 g 82% fat pasteurized unsalted butter
• 2 pieces yellow onion
• 6 cloves garlic clove
• 3 pieces celery stalk
• 2 tbsp no-salt-added double-concentrated tomato paste
• 1 tbsp Worcestershire sauce
• 600 ml no-salt-added beef broth
• 4 sprigs fresh thyme sprig
• 2 sprigs fresh rosemary sprig
• 2 leaves dried bay leaf
• 6 pieces fresh carrot
• 750 g waxy potato such as baby or Yukon Gold
• 4 sprigs fresh flat-leaf parsley

Method

1. Preheat your oven to 140°C convection.
2. Thoroughly pat the chuck roast dry on all sides with paper towels to ensure optimal browning.
3. Season the meat evenly with the fine salt and ground black pepper, then dust with the T55 all-purpose flour, tapping lightly to remove any excess.
4. Heat the extra-virgin olive oil and unsalted butter in a large cast-iron Dutch oven over high heat until the mixture sizzles without browning.
5. Add the chuck roast and sear without moving for about four to five minutes per side, until a well-caramelized dark brown crust forms, then transfer the meat to a plate.
6. Reduce the heat to medium under the same Dutch oven, add the yellow onion cut into large wedges and the celery stalks cut into large chunks, then sweat for five to six minutes, scraping the bottom with a wooden spoon.
7. Add the crushed garlic cloves and the tomato paste, then cook for two more minutes until the paste lightly browns and gives off a toasted aroma.
8. Pour in the Worcestershire sauce and a splash of the beef broth to deglaze, vigorously scraping up all the fond stuck to the bottom of the Dutch oven.
9. Add the remaining beef broth, fresh thyme sprigs, fresh rosemary sprigs, and dried bay leaves, then bring the liquid to a simmer.
10. Return the chuck roast to the center of the Dutch oven, cover tightly with the lid, and bake for two hours.
11. Meanwhile, peel the fresh carrots and cut them into large bias-cut chunks, then wash the waxy potatoes and cut the larger ones in half, leaving the skins on.
12. Carefully remove the Dutch oven from the oven, flip the piece of meat, then arrange the fresh carrots and potatoes all around the beef in the broth.
13. Replace the lid and continue baking for about one hour to one hour and fifteen minutes, until a fork glides through the meat with no resistance and the vegetables are perfectly tender.
14. Transfer the chuck roast and the vegetables to a warm serving platter, then cover them with aluminum foil to let them rest for ten minutes.
15. Remove the herb sprigs and bay leaves from the juices remaining in the Dutch oven, then reduce the sauce over medium heat for six to eight minutes until it is thick enough to coat the back of a spoon.
16. Shred or break the meat into generous chunks, arrange the tender carrots and potatoes around it, generously spoon the hot sauce over everything, and sprinkle with the finely chopped fresh flat-leaf parsley before serving.

Nutrition

Per serving

Energy

571 kcal

Protein

58.67 g

Carbohydrate

29.23 g

Fat

24.83 g

Fibre

4.08 g

Calcium

31.83 mg

Iron

1.32 mg

Magnesium

8.47 mg