Main Dishesbonappetit4.0
Perfect Pot Roast With Pickled Onions
Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.
👥 4 Servings👤 Chris Rogienski📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●bowl
- ●whisk
- ●blender
📝 Preparation Steps
1
Season 3 lb. boneless beef chuck roast, cut into 6 pieces (about 8 oz. each), generously on all sides with some kosher salt, then freshly ground black pepper. Place in an airtight container, cover, and chill ⏱️ 12 hours.
. boneless beef chuck roast, cut into 6 pieces (about 8 oz. each)3 lb
2
Let meat sit at room temperature ⏱️ 30 minutes before roasting.
3
Preheat oven to 300°. Place 6 sprigs thyme and 10 black peppercorns on cheesecloth and gather up corners into center; tie closed with kitchen twine. Set sachet aside.
black peppercorns10
4
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook beef until golden brown, about ⏱️ 4 minutes per side. Using tongs, transfer meat to a plate.
. vegetable oil1 Tbsp
5
Cook 2 medium yellow onions, cut into 2" pieces, 2 medium carrots, peeled, cut into 2" pieces, and 2 celery stalks, cut into 2" pieces, in same pot, stirring occasionally, until beginning to brown, 7–⏱️ 9 minutes. Add one 28-oz. can whole peeled tomatoes, 1 quart low-sodium beef broth, and 1 cup red wine, scraping up browned bits stuck to bottom of pot. Return beef to pot and add reserved sachet. Bring liquid to a simmer; cover pot and transfer to oven. Braise beef and vegetables until fork-tender, about 2½ hours.
medium yellow onions, cut into 2" pieces2medium carrots, peeled, cut into 2" pieces2celery stalks, cut into 2" pieces228-oz. can whole peeled tomatoes1quart low-sodium beef broth1red wine1 cup
6
Meanwhile, whisk 1 cup apple cider vinegar, 1 tsp. granulated sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ½ cup water in a small bowl until sugar and salt are dissolved. Add 1 medium red onion, thinly sliced (it should be submerged), and let sit at room temperature at least ⏱️ 1 hour.
apple cider vinegar1 cup. granulated sugar1 tspmedium red onion, thinly sliced1
7
Using a slotted spoon, transfer meat and carrots to a large plate. Remove and discard sachet.
medium carrots, peeled, cut into 2" pieces2
8
Transfer remaining liquid and solids in pot to a blender and add remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Blend until a smooth sauce forms. (Or, use an immersion blender and blend directly in the pot.)
9
Transfer sauce back to pot, then add beef and carrots. Top with drained pickled onions and some finely chopped chives. Do ahead: Red onion can be pickled 1 day ahead. Cover and chill.
medium carrots, peeled, cut into 2" pieces2Finely chopped chives (for serving)medium red onion, thinly sliced1
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