7 Bone Chuck "Yankee" Pot Roast
This pot roast recipe uses "7-bone" chuck roast, which is a super-flavorful cut of beef that becomes beautifully fork tender after long, slow braise.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- "7-bone" beef chuck roast , or any large chuck roast (about 5 pounds)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2tablespoons vegetable oil
- 1tablespoon unsalted butter
- 1large onion, diced
- 2ribs celery, chopped
- 2tablespoons flour
- 3cloves garlic, minced
- ½cup red wine
- 2teaspoon tomato paste
- 2cups chicken broth
- 1bay leaf
- 1teaspoon dried thyme
- ½teaspoon salt
- 1 ½pounds new potatoes
- 4carrots, peeled, cut into large chunks
- 1pound parsnips , peeled, cut into large chunks
- 1tablespoon unsalted butter, melted
- 2tablespoons chopped fresh parsley
Instructions
Step 1
Gather the ingredients.Step 2
Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.Step 3
Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.Step 4
Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continuing cooking until done.Step 5
While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.Step 6
About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.Step 7
Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.Step 8
Serve and enjoy.