THIS Pot Roast is Better Than Beef Bourguignon

Ingredients

• 3.5 lb Beef Chuck Roast (70/30 lean‑to‑fat ratio, well‑marbled)
• 1 tablespoon Kosher Salt (Approximately 20 g, for liberal seasoning)
• 2 tablespoons Canola Oil (High smoke‑point oil for searing)
• 225 g Shallots (Peeled and rough‑chopped; onions can be used instead)
• 3 pieces Carrots (Chunky, cut into oblique pieces)
• 5 stalks Celery Stalks (Cut into Lego‑brick sized pieces)
• 5 cloves Garlic (Crushed through a garlic press)
• 50 g Unsalted Butter (For sautéing vegetables)
• 2 tablespoons Tomato Paste (Adds depth and a slight sweetness)
• 2 tablespoons All‑Purpose Flour (Gluten‑Free) (Creates a roux; gluten‑free version used)
• 0.75 cup Red Wine (Deglazes the pot; choose a dry variety)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Better Than Bouillon Beef Base
• 3 cups Beef Stock
• 2 pieces Bay Leaves
• 3 sprigs Fresh Thyme
• 6 pieces Russet Potatoes (Large, peeled and wrapped in foil)
• 1 stick Unsalted Butter (for potatoes) (At least 1 stick (113 g))
• 0.5 cup Sour Cream (Adds richness to mashed potatoes)

Instructions

1. Season the Beef

   Pat the 3.5 lb chuck roast dry, then liberally coat all sides with 1 tbsp kosher salt (≈20 g). Let it rest at room temperature for at least 20 minutes so the salt can penetrate.

   Time: PT10M

2. Prep the Vegetables

   Rough‑chop 225 g shallots, cut 5 celery stalks into brick‑size pieces, slice 3 carrots into oblique cuts, and crush 5 garlic cloves.

   Time: PT15M

3. Preheat Oven

   Set the oven to 275°F (135°C) and place a rack in the middle position.

   Time: PT5M

   Temperature: 275°F

4. Dry the Beef

   Using paper towels, thoroughly pat the seasoned roast dry on all sides.

   Time: PT2M

5. Sear the Roast

   Heat 2 tbsp canola oil in the Dutch oven over medium‑high heat until shimmering. Place the roast in, press down to ensure full contact, and sear undisturbed for 5‑6 minutes. Flip and sear the other side for another 5‑6 minutes until deeply browned.

   Time: PT12M

   Temperature: medium‑high

6. Set Roast Aside

   Transfer the seared roast to a plate and set aside while you build the sauce.

   Time: PT2M

7. Sauté Vegetables

   Add 50 g butter to the same pot, melt, then add the shallots, carrots, celery, and garlic with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and begin to caramelize (about 5 minutes).

   Time: PT5M

   Temperature: medium

8. Add Tomato Paste

   Stir in 2 tbsp tomato paste and sauté for 2 minutes until it darkens to a rusty hue.

   Time: PT2M

   Temperature: medium

9. Create the Roux

   Sprinkle 2 tbsp gluten‑free flour over the vegetables, stir to coat, and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium

10. Deglaze with Wine & Worcestershire

    Pour in 0.75 cup red wine and 2 tbsp Worcestershire sauce, stirring to loosen any browned bits. Let simmer for 2 minutes.

    Time: PT2M

    Temperature: medium

11. Add Stock and Beef Base

    Stir in 1 tbsp Better‑Than‑Bouillon beef base followed by 3 cups beef stock. Bring to a gentle simmer.

    Time: PT2M

    Temperature: medium

12. Return Roast to Pot

    Nestle the seared roast back into the liquid, ensuring the meat sits on the bottom. Add 2 bay leaves and 3 sprigs fresh thyme.

    Time: PT2M

13. Low‑Temp Braise

    Cover the Dutch oven with its lid slightly ajar (or a jar) and transfer to the preheated 275°F oven. Cook until the internal temperature reaches 190‑195°F (88‑91°C), about 4‑5 hours total. Check after 2 hours; once the target is hit, continue cooking another 2‑3 hours until the meat is shreddable.

    Time: PT5H

    Temperature: 275°F

14. Roast the Potatoes

    While the roast braises, place the peeled, foil‑wrapped potatoes on a baking sheet and roast in the same 275°F oven for about 2 hours, or until a fork slides easily.

    Time: PT2H

    Temperature: 275°F

15. Rest the Roast

    Remove the roast from the oven, transfer to a cutting board, and let rest covered loosely with foil for 30 minutes. This allows juices to redistribute.

    Time: PT30M

16. Prepare Loaded Baked Potatoes

    Unwrap the roasted potatoes, place them in a high‑sided saucepan, add 1 stick butter, a generous pinch of salt, and 0.5 cup sour cream. Mash until chunky‑soft and creamy.

    Time: PT10M

17. Shred and Serve

    Using two forks, pull a generous chunk of the roast apart and place over the loaded mashed potatoes. Spoon over some of the braising sauce and top with a few of the tender vegetables.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g