Classic Pot Roast Recipe
Total Time: 4 hr 45 min
Prep: 1 hr 5 min
Cook: 3 hr 40 min
Yield: 8 servings
- 2 tablespoons extra-virgin olive oil
- 1 5 -to-6-pound boneless beef “7-bone” chuck roast, tied
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 4 slices bacon, chopped
- 1 medium white onion, chopped
- 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
- 1/3 cup tomato paste
- 4 cloves garlic, smashed
- 1/3 cup cognac or brandy
- 2 cups dry white wine
- 2 cups mushroom or vegetable broth
- 1 stalk celery, quartered
- 2 bay leaves
- 12 black peppercorns
- 4 whole allspice
- 4 whole cloves
- 6 sprigs parsley, plus 2 tablespoons chopped leaves
- 4 sprigs thyme
- 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.
- Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot.
- Put the celery, bay leaves, peppercorns, allspice, cloves and herb sprigs on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment paper on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook 1 hour, 30 minutes. Turn the roast, then add the rutabaga, potatoes, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour, 30 minutes, to 2 hours more. (A meat thermometer should register 185 degrees F.)
- Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board. Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.
- Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.