Cooking Classics: Beef Pot Roast

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Cooking Classics

The Technique

Beef Pot Roast

Traditional meat cuts such as beef chuck roast make excellent slow cooked meals. Classic Beef Pot Roast utilizes several key cooking techniques by first seasoning the beef & searing it on the stove top in a small amount of oil, then braising it at a low temperature for a fair amount of time. The main points to know are that the methods are designed to both lock in juices & produce a tender, flavorful result. The addition of root vegetables make this particular oven roast a complete meal as they will not only benefit from the low & slow technique as far as the texture is concerned but they will also take on the robust seasonings, spices & liquids added to the pan. As the beef cooks, it will only intensify the flavor further. Learn how to make Classic Beef Pot Roast that may be served for a number of weeknight or celebratory gatherings.

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Classic
 Beef Pot Roast
makes 4 servings

1 {2 1/2 to 3 lb} beef chuck roast
1 1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 Tbsp olive oil
1/2 cup red wine
1 lb carrots, peeled & cut into 3-inch pieces
2 medium sweet onions, cut into eighths
2 heads garlic, cut in half
3 large thyme sprigs
3 to 5 dried bay leaves
1/4 tsp crushed red pepper flakes
2 cups beef broth
Garnish: Fresh thyme sprigs

Coat the beef chuck roast on both sides with 1 teaspoon salt & 1/2 tsp black pepper. Heat the oil in a medium skillet over Medium, then sear the meat 2 minutes on each side. Transfer the beef to a 13 x 9 roasting pan. Deglaze the skillet with the wine scraping all of the browned bit from the bottom using a wooden spoon, then turn off the heat. 

Preheat the oven to 325 degrees. Arrange the carrots around the beef chuck roast. Next, scatter the onion in the pan. Add the garlic, the thyme springs & the bay leaves. Sprinkle the crushed red pepper flakes over the beef chuck roast & the remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper over the vegetables. Pour the red wine mixture & the beef broth into the pan. The liquids should reach approximately halfway up the sides of the beef chuck roast. Cover the pan tightly with heavy duty aluminum foil & create 2 {1-inch} vents in it using a paring knife. Place the covered roast on to a half sheet pan. Braise 1 hour & 30 minutes. Add 1/2 cups water, if needed. Cover & braise an additional 1 hour to 1 hour & 20 minutes or until the beef reaches 200 degrees & shreds easily with a fork. Uncover & let stand 20 minutes. Transfer the roast & the vegetables to a serving platter. Serve the beef with the pan drippings.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Classic Beef Pot Roast

A variety of cooking vessels may be used in order to prepare a pot roast. For this particular illustration, I chose a traditional 13 x 9-inch pan that I specifically use for roasting meats as it’s light weight whether filled or unfilled & provides great visuals throughout the procedure. If a cast iron Dutch oven is chosen, simply build the components as directed inside of it & instead of covering with foil, you may simply add the lid. For larger-sized roasts & the addition of more vegetables, you may even consider using a traditional pan designed for roasting the Thanksgiving bird.

Southern-Hostess-Rebecca-Gordon-Classic-Beef-Pot-Roast-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Coat the beef chuck roast on both sides with 1 teaspoon salt & 1/2 tsp black pepper.

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1a

Heat the oil in a medium skillet over Medium, then sear the meat 2 minutes on each side.

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No. 2

Transfer the beef to a 13 x 9 roasting pan. Deglaze the skillet with the wine scraping all of the browned bit from the bottom using a wooden spoon, then turn off the heat.

Southern-Hostess-Rebecca-Gordon-Classic-Beef-Pot-Roast-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-Birmingham-Alabama

No. 3

 Preheat the oven to 325 degrees. Arrange the carrots around the beef chuck roast. Next, scatter the onion in the pan. 

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No. 4

Add the garlic, the thyme springs & the bay leaves. Sprinkle the crushed red pepper flakes over the beef chuck roast & the remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper over the vegetables.

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No. 5

Pour the red wine mixture & the beef broth into the pan. The liquids should reach approximately halfway up the sides of the beef chuck roast. Cover the pan tightly with heavy duty aluminum foil & create 2 {1-inch} vents in it using a paring knife. Place the covered roast on to a half sheet pan. 

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No. 6

Braise 1 hour & 30 minutes. Add 1/2 cups water, if needed. Cover & braise an additional 1 hour to 1 hour & 20 minutes or until the beef reaches 200 degrees & shreds easily with a fork. Uncover & let stand 20 minutes. Transfer the roast & the vegetables to a serving platter. Serve the beef with the pan drippings.   

The Tune
“Prelude To A Kiss” Billie Holiday


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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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