Sandra This hearty and delicious Bobby Flay Pot Roast is the ultimate comfort food, perfect for a cozy meal. Slow-cooked with tender beef, caramelized onions, garlic, and a mix of root vegetables, it’s full of rich flavors. Serve it with the savory pan sauce and fresh garnishes for a warm, satisfying dish everyone will love, ready in about 4 hours.
Bobby Flay Pot Roast Ingredients
- One 4-pound boneless beef chuck roast, trimmed and tied
- 4 tablespoons kosher salt, divided
- 6 tablespoons vegetable oil
- 2 large onions, cut into 2-inch wedges
- 4 cloves garlic, finely grated
- 1 tablespoon tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons freshly ground black pepper
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 pounds medium red potatoes, quartered (halved if small)
- Chopped flat-leaf parsley and chives, for garnish
How To Make Bobby Flay Pot Roast
- Dry-Brine the Roast: Rub 3 tablespoons of the salt all over the roast. Wrap it tightly in plastic wrap and refrigerate for at least 3 hours, or up to 3 days. This step seasons the meat deeply and helps to tenderize it.
- Prep and Sear the Roast: Preheat your oven to 275°F. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the oil over medium-high heat. Pat the roast dry and sear it on all sides until a deep, brown crust forms, about 10-12 minutes total. Transfer the browned roast to a plate.
- Sauté the Aromatics: In the same pot, add the remaining 4 tablespoons of oil. Add the onions and the remaining 1 tablespoon of salt. Cook, stirring occasionally, for 6-8 minutes, until the onions are soft and nicely browned. Add the grated garlic and tomato paste and cook for 1 more minute until fragrant.
- Deglaze and Build the Sauce: Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let the wine bubble and reduce for about 4 minutes. Sprinkle the flour over the vegetables, stir, and cook for 1 minute. Whisk in the chicken broth until smooth.
- Braise in the Oven: Return the seared roast and any accumulated juices to the pot. Add the bay leaves. Arrange the carrots, celery, and potatoes around the meat. Bring the stew to a simmer on the stovetop, then cover the pot tightly and transfer it to the preheated oven.
- Rest and Serve: Bake for 3 to 3.5 hours, or until the beef is fall-apart tender. Let the roast rest in the pot for at least 30-45 minutes before serving. Remove the twine, slice the roast against the grain, and serve with the vegetables and plenty of the rich pan sauce. Garnish with fresh parsley and chives.
Recipe Tips
- How to get the most tender roast? The two most important secrets are the low-and-slow cooking method and resting the meat. Braising the stew in the oven at a very low temperature is what breaks down the tough connective tissues. Resting it for a full 45 minutes at the end allows the juices to redistribute, making it incredibly moist.
- Why salt the meat ahead of time? This process, known as dry-brining, allows the salt to penetrate deep into the muscle of the roast. It not only seasons the meat all the way through but also helps it to retain moisture during the long cook, resulting in a more tender and flavorful pot roast.
- Can I make this ahead of time? Absolutely! Pot roast is a perfect make-ahead meal. The flavors are often even better the next day after they’ve had time to meld in the refrigerator. Reheat gently on the stove or in the oven.
- What’s the best cut of meat for a pot roast? A well-marbled chuck roast is the absolute best choice. It’s a tougher cut with lots of connective tissue that breaks down beautifully under the low, slow heat, resulting in incredibly tender, melt-in-your-mouth meat and a rich gravy.
What To Serve With Pot Roast
This is a classic one-pot meal with the carrots and potatoes already included. The rich pan juices are perfect for serving over hearty side dishes. The best pairings are:
- Creamy Mashed Potatoes
- Buttered Egg Noodles
- Crusty bread or dinner rolls for sopping up the gravy
- A simple green salad
How To Store Pot Roast
- Refrigerate: Store leftovers, including the gravy and vegetables, in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the pot roast to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pot Roast Nutrition Facts
- Serving: 1 serving
- Calories: 750 kcal
- Carbohydrates: 35g
- Protein: 55g
- Fat: 42g
- Saturated Fat: 15g
- Sodium: 1850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A tough pot roast almost always just needs more time. All ovens and cuts of meat can vary. If your roast isn’t fall-apart tender after 3.5 hours, just put the lid back on and continue cooking, checking for tenderness in 30-minute intervals.
No, the wine is optional but adds a wonderful depth and richness to the sauce. You can substitute it with an equal amount of extra beef broth to deglaze the pan.
The flour added in step 4 will naturally thicken the juices. If you prefer an even thicker gravy at the end, you can remove the cooked roast and vegetables, bring the liquid to a simmer on the stovetop, and whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
Bobby Flay Pot Roast Recipe
Description
The ultimate one-pot comfort food, this pot roast features a fall-apart tender chuck roast and hearty root vegetables slow-braised in a rich red wine gravy until perfect.
Ingredients
Instructions
- Dry-brine the roast with salt for at least 3 hours. Preheat oven to 275°F.
- Sear the roast in hot oil in a large Dutch oven until browned on all sides; remove from the pot.
- In the same pot, sauté the onions until browned, then add the garlic and tomato paste.
- Deglaze the pot with red wine, scraping up any browned bits. Whisk in the flour, then the broth.
- Return the roast to the pot. Add the bay leaves and arrange the carrots, celery, and potatoes around the meat.
- Cover and bake for 3 to 3.5 hours, until the meat is very tender.
- Let the roast rest in the pot for 45 minutes before slicing against the grain and serving.
Notes
- Dry Brine is Key: The most important tip for a flavorful and tender roast is the initial dry-brining step. Don’t skip it!
- Sear for Flavor: Searing the meat properly before braising is non-negotiable for developing a deep, savory flavor.
- Low and Slow: The very low oven temperature and long cooking time are the secret to breaking down a tough chuck roast until it is melt-in-your-mouth tender.
- Rest the Meat: Do not skip the 45-minute resting period. This is crucial for a juicy, not dry, final result.
