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Best Pot Roast Ever
A classic chuck roast slow-cooked in rich aromatics and our 24-hour beef stock, delivering deep flavour and melt-in-your-mouth tenderness. A comforting, hearty dish that serves five and showcases the best of The Butcher’s Block.
INGREDIENTS
3 pound chuck roast
Salt and pepper
Oil
1.5 cups beef stock
2-3 Sprigs Fresh Rosemary
2 sprigs rosemary
6 white potatoes, cut into large pieces (not russets)
INSTRUCTIONS
Preheat oven to 300°F. Season the beef chuck roast generously with salt and pepper. Heat 1 tbsp oil in a cast iron pan over medium-high heat and sear the roast on all sides until browned.
Transfer roast to a heavy Dutch oven. Deglaze the cast iron pan with a splash of beef stock, scraping the bottom, then pour into the Dutch oven along with remaining beef stock, onion, rosemary, and garlic. Cover and bake for 2 hours.
Reduce oven temperature to 200°F and cook for an additional 2 hours.
Add carrots and potatoes to the Dutch oven and cook for 1 more hour (place roast on top if everything doesn’t fit).
Roast the chicken at 400°F (200°C) for 12 minutes. Reduce to 350°F (175°C) and continue roasting for an hour or until the internal temperature reaches 165°F (74°C). Baste halfway and near the end.
