beef pot roast

prep time:: 20 min
total time:: 4 hr

Makes 8-10 servings

Alex Irvine

If you’re going to the butcher, tell him exactly what you’re making and he may have the perfect cut for you.

ingredients

2 Tbs olive oil
3 1/2 lb boneless chuck roast
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large onion, chopped
1 clove garlic, minced
2 cups good quality beef stock
3 Tbs canned crushed tomatoes
1 bay leaf

directions

1
Preheat oven to 350°
2
Heat the oil in a Dutch oven over medium-high heat. Season the boneless chuck on all sides with salt and pepper, and sear on all sides until golden brown, 3-4 minutes a side. Remove the beef and set aside.
3
Cook onion and garlic in Dutch oven until brown and fragrant, about 2 minutes. Add the stock, scraping the stuck bits off the bottom, then add tomatoes and bay leaf.
4
Return the beef to the pot, and transfer to oven, cooking until fork-tender, about 2 1/2 - 3 hours. Remove the beef to a cutting board and cover it loosely with foil. Place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with steamed broccoli and baked potatoes, spooning gravy on top.

notes

If making this on the grill for 4th of July Yankee Pot Roast, make sure the middle burner is on low. The direct flame burns the bottom and dries out the beef while boiling off all the stock.

Source: Real Simple