On a cold day few things warm you up like a slow cooked hearty pot roast. Made from the deeply flavorful chuck roast cut of beef, enough root vegetables and onions to feed the Irish for a year, and fortified with such perks as red wine and bacon, this pot roast recipe will fulfill your deepest desires more completely than most other food and keep you coming back for second and third helpings..

This is a modified recipe that originally appeared in the February 2008 issue of Bon Appetit.

Without further a due, Let's roast some pot!

Step 1: Recipe

Awesome Root Vegetable Pot Roast

  • 2 teaspoons thyme
    • 2 teaspoons sweet paprika
    • 2 teaspoons kosher salt
    • 2 teaspoons freshly ground black pepper
    • 1 teaspoon dry mustard
    • 1 teaspoon brown sugar
    • 1 4-pound boneless grass-fed beef chuck roast
    • 6 ounces thick cut bacon
    • 2 cups dry red wine
    • 1 cup chicken broth
    • 2 large onions
    • 9 shallots
    • 12 garlic cloves
    • 3 bay leaves
    • 4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
    • 4 medium parsnips (about 1 pound), peeled, cut into 1-inch pieces
    • 1 celery root, peeled, cut into 1-inch cubes
    • 1/2 cup pitted and halved prunes **optional**
    • 2 potatoes, cut into 1-inch pieces **optional**
    • 2 yams, cut into 1-inch pieces **optional**

Note: this pot roast recipe is actually cooked in a heavy roasting pan, rather than a pot. Ideally pot roast is cooked inside an oven safe pot like a cast iron dutch oven, or in slow cooking crock pot. Cooking the pot roast in a vessel shaped like a pot will help to keep it moist and will build flavor, but it's absolutely fine to cook the pot roast in a roasting pan if you don't happen to have an oven safe pot or dutch oven available, simply use aluminum foil to cover the roasting pan tightly.
I am now HUNGRY... Where is the samples?
I am making this... at 10:30 at night. I figure anytime is a good time for pot roast. This recipe looked amazing. :D
My mom's boyfriend told me a story once of pot roast. "So, i always cut the ends off the pot roast because that's the way my mom has always done it, but then, i wondered why. So i asked my mom, why did we always cut the ends off the pot roast? And she said because that's the way my mom always used to do it. So i asked my Grandma, i said Gram, why did you always cut the ends off the pot roast? she said, Because it's to big to fit in the pan." lol Good story by a pretty good person.
This looks great, but then again, so does any roast to me. This is a great instructable, but I noticed that in your list if ingredients, the roast quantity wasn't clear. To me, it reads as a 14 pound chunk roast. You obviously were intending for it to read as "One 4 pound chunk roast," but the space you put in is not noticable. Anyway, I just wanted to point that out. Great instructable and i can assure you that my family WILL try this one out. Thanks.
That looks absolutely fantastic, I can't wait to try this on the girl friend and kids. By the way how many does your ingredients list serve?
You won't be disappointed by the recipe. I'd say it serves around 6 or 7 people depending on how big of an eater you and your guests are. The meat shrinks significantly when you cook it. I wouldn't recommend doing a pot roast with anything less than around 3 pounds of beef, this might just be conceptual, but I feel like you don't reach some kind of critical mass that the dish requires. And remember, cook it low and slow. Let me know how it turns out!
6 or 7? yeepers! So like, two of me then :-P Should feed me, Sam and the two kids perfect :-D Not gonna make it for a while yet, but I will let you know :-D I love cooking big hearty foods like this. Thanks again, fantastic work :-D The first Foodable that's made me properly salivate!

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Bio: I've worked for Instructables off and on since 2006 building and documenting just about everything I enjoy doing. I am now the Creative Programs ... More »
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