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THIS Pot Roast is Better Than Beef Bourguignon

Byamazingfoodstv


I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: / Amazon:

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PROBE THERMOMETER:
DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
10″ CHEFS KNIFE:
4qt NONSTICK:
POTATO MASHER:
DIGITAL SCALE:
HALF SHEET PAN:
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*RECIPE*
▪3-5lb/1.5-2kg Beef chuck roast
▪225g (5 large) Shallot or onion, chunky diced
▪225g (3 large) Carrots, cut into obliques
▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces
▪20g (4-5 cloves) Garlic, minced
▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
▪50g (3 1/2T) unsalted butter
▪25g (1 1/2 tomato paste
▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
▪150g (2/3c) red wine
▪25g (1 1/2T) worcestershire
▪15g (1T) better than bouillon beef base
▪750g (3c) beef stock
▪2 bay leaves
▪3-4 springs fresh thyme

Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.

While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.

Before searing, dry beef very well on all sides with a towel.

Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate.

Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec.

Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme.

Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you’ll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.

Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.

Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce.

—
Adam Ragusea’s Pot Roast with Mashed Baked Potatoes:

*BAKED MASHED POTATOES:*
6 russet potatoes
Salt
115g (8Tbsp) unsalted butter
Sour cream

Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable.

Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning.

CHAPTERS
0:00 Intro and prep
2:28 Searing the beef
3:10 Building the pot roast sauce
4:37 Braising the chuck roast in the oven
7:44 Making baked mashed potatoes and finishing the braise

#potroast

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30 Comments

  1. I know that saying it's BETTER than beef bourguignon might be hard for you to hear, but get on board, baby. This pot roast is easier, less fussy, and for me, hits just as hard as our beloved beef b. If you make it, hit me with a comment to let me know what you think. Get 20% off on Typhur Sync, now only $183.2 (was $229) with FREE shipping! No code required until Dec 17. Afterward, use the code 'BRIAN20OFF' for the discount. Amazon: https://amzn.to/4ahMmAL / Typhur: https://bit.ly/3tdy8jD

  4. Shallots make the sauce less sweet? Is this really so? How does that work?

    Shallots are carb-heavier (and more nutritious) and sweeter, both cooked and raw. I would have thought they'd make the sauce sweeter, not less sweet. (see video at 1:14)

    I do thank you for the recipe though, it looks incredible and I shall give it a try.

  7. Brian, I have been watching cooking shows for many decades! I absolutely love your presentation, humor, and cooking techniques! This was the first video in a very long while where I found myself going, "YES, YES, … YES!" to every one of your steps!! The themometer? I DUNNO. I have become a subscriber of your work! THanks!

  10. I make pot roast with the same cut in my Instant Pot. Cook the veggies with the meat (discard), then add new veggies (celery, carrots, potatoes) near the end of the cooking time. Remove all then make the gravy in the same pot! Easy and in considerable less time. Enjoy!

  15. I have been making this roast for years. To me this is brasato al vino rosso. Breised beef roast in red wine . Best cuts are chuck or Cross rib,and I prefer bone in. Also, I prefer a little butter with olive oil, and some fresh herbs as well. There's no need for a thermometer at all,and I prefer my roast on the sove top not the oven . In italy especially the north, these roasts are cooked on many different ways.

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