Chuck Roast/Pot Roast and maybe even beef stew?

I've always been scared to cook things like pot roast because: 
1. there is NO CUT OF MEAT at the butcher counter called "pot roast" - so what do I use?
2. Any meat that I don't grill usually turns out tough
3. Only shreddy-beef I usually like is of the Mexican variety
4. I hate gravy
5. I really hate the mushy vegetables that accompany this sort of dish

But a blind fit of prepper-life in this state of quarantine, I bought a giant (4.5 lb) chuck roast at the meat counter and was determined to make it good. I got home and started researching chuck roast, and huh, it's what a POT ROAST is. 

I gotta say, it came out really good. So here's my recipe.

Depending on appetites, leftovers can be repurposed several ways. We ate half, and I pulled out half of the meat (sans gravy) and froze for a Shepherd's Pie; and I used the rest of the meat in the gravy for an outstanding Beef Vegetable Barley soup. 


Quarantine Pot Roast

One 3- to 5-pound chuck roast 

1/2 cup flour
Salt and freshly ground black pepper
Seasoned salt like Lowry's or any spice mix you like

4 tablespoons olive oil
4 cloves of garlic, sliced thich-ish
2 whole onions, peeled and sliced

A few ribs of celery with the leaves on, chopped 
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
2 or 3 sprigs fresh oregano

3-4 cups beef broth
1 cup red wine (optional, I didn't use this because I don't like wine-y food either)
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For the roux:
3-4 tablespoons butter
1/2 cup flour

Any vegetables you like, carrots, potatoes - cleaned and prepped. You will add these at the last hour of cooking so they aren't mushy, or you can roast them separately while the meat rests, like I did... I also roasted mushrooms, onions and broccolini. I prefer this, but you do you.



Preheat the oven to 275 degrees F. 

Salt and pepper the chuck roast, then coat each side in the flour you seasoned with your seasoned salt/spice mix. BEWARE do not over salt at this point. You can adjust salt in your gravy later. 

Heat the olive oil in large pot or Dutch oven (with a solid lid that you will use later in the oven) over medium heat. Add the sliced onions/garlic to the pot, allowing to brown, and if you have the patience, go ahead and caramelize them on low heat for awhile. I did this and the flavor it resulted in was really worth the effort. I don't do well with caramelizing onions so I really forced myself to be patient and not burn them and I'm happy I did. Watch that the garlic doesn't burn, just nice and toasty. 

Remove the onions/garlic to a bowl.  

If needed, add more olive oil to the very hot pot. Place the meat in the pot and sear it for about two or three minutes on all sides until it is nice and brown all over. Again, another exercise in patience for me and I'm glad I did it, the finished roast will have a better outside texture. Be careful to brown it and not burn it. Remove the roast to a plate. 

With the burner still high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk or spatula. Add the caramelized onions/garlic, celery and the whole sprigs of herbs, then place the roast back into the pot and add enough beef stock/water to cover the meat halfway. 

Add a sheet of foil on top and put the lid on. Roast for about 1 hour per pound of meat: 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. 

If you like mushy carrots and potatoes, add them during the last 1.5 - 1 hour of cooking and remove them before you make the gravy. 

The roast is ready when it's fall-apart tender when forked.

Remove the roast and turn your oven up to temp for your roasted vegetables. You know how to cook these so I won't elaborate. 

Remove the roast to a plate or sheet pan, skim off excess fat on the top of the remaining broth and reserve for roux. 

Strain out the onions/celery/garlic into a blender or Vitamix pitcher and remove and discard the herb stems. Using a blender or Vitamix, puree the onions/celery /garlic. 

Transfer the remaining liquid broth from your dutch oven to a large measuring cup or bowl and reserve. 

Back in your dutch oven, add the strained fat from the broth and melt about 3  tablespoons of butter, then and add the 1/2 cup of flour and cook over medium heat into a golden roux. 

Deglaze with the cooking broth, then add the onion puree and simmer a few minutes until thickened to your preference. Adjust seasoning, salt, pepper.

I cut my roast into large chunks (or leave it whole) and return it to the gravy to reheat. 

Keep warm until your vegetables are roasted or if you are serving with mashed potatoes, mash them now. 

Serve with some chopped parsley or chives, and some toasted hearty bread smeared with soft brie. Eat and repeat. 


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You could probably chunk this up and make it into beef stew if you like that sort of thing? I think the trick is cooking it low and slow and season it well.