Joanna Gaines Pot Roast Recipe

This succulent Pot Roast is a Sunday supper masterpiece as well as being incredibly tender. Dry-brining the beef beforehand makes the meat go meltingly soft, which along with the rich red wine gravy adds a savory depth to this roast that is so comforting on a cold day.

Joanna Gaines Pot Roast Recipe Ingredients

• The Beef:
  • 3 1/2 to 4 pound beef chuck roast
  • 2 tablespoons olive oil
  • Coarse salt and fresh cracked pepper
• The Aromatics & Liquid:
  • 1 yellow onion, julienned
  • 2 leeks, thinly sliced (white and yellow parts, rinsed well)
  • 6 garlic cloves, thinly sliced
  • 1 cup red wine (divided)
  • 3 tablespoons tomato paste
  • 6 cups beef stock
  • 1 tablespoon red wine vinegar
  • Worcestershire sauce (to taste)
• The Herbs & Veggies:
  • 2 bay leaves
  • 8-10 sprigs fresh thyme
  • 8-10 fresh parsley stems
  • 2 pounds baby Yukon potatoes
  • 6 carrots (or 10 baby), cut into 2-inch pieces
  • 4 ribs celery, cut into 2-inch pieces
  • 2 parsnips, peeled and cut into 2-inch pieces
  • 1 rutabaga, peeled and cut into 1-inch cubes
• The Thickener:
  • Beurre Manié (2 tbsp softened butter mixed with 2 tbsp flour)

How To Make Joanna Gaines Pot Roast Recipe

1. Prepare the meat: Ideally, start this step a day in advance! Generously season the beef on all sides with salt. Place it on a rack over a sheet tray and leave it uncovered in the refrigerator for 12 to 48 hours. This “dry brine” draws moisture out and then pulls the salt back in, seasoning the meat deep down. When ready to cook, remove from the fridge and season with pepper.
2. Sear and sauté: Preheat your oven to 325°F (165°C). Add the olive oil to a large Dutch oven over high heat until it smokes lightly. Sear the beef on all sides for 3–4 minutes until it forms a deep golden brown crust. Remove the beef to a plate. Add the onions and leeks to the pot, season with salt, and sauté for 4–6 minutes. Lower the heat and cook for another 10 minutes until the onions are well browned and caramelized. Stir in the sliced garlic and cook for 30 seconds until fragrant.
3. Build the braise: Deglaze the pan with 1/4 cup of the red wine, scraping up the bottom, and cook until absorbed. Stir in the tomato paste and cook for 2–3 minutes to deepen the color. Pour in the remaining 3/4 cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper. Return the seared beef to the pot and bring to a boil. Cover with a lid and place in the lower third of the oven. Cook for 3 1/2 to 4 hours total.
4. Add the vegetables: Here is the trick to prevent mushy veggies! With about 70 minutes left in the cooking time (after the beef has been in for about 2.5 hours), remove the pot from the oven. Add the potatoes, carrots, celery, parsnips, and rutabaga. Cover and return to the oven to finish cooking until the beef is fork-tender (internal temp 200°F-210°F).
5. Make the gravy: Remove the pot from the oven. Carefully lift out the beef and set it aside to rest. To thicken the sauce, mash softened butter and flour together (beurre manié) and whisk it into the hot liquid and vegetables. Cook over medium heat on the stove for 3–5 minutes until the gravy thickens. Stir in the red wine vinegar and Worcestershire sauce for a final flavor punch. Return the beef to the pot and serve.

Recipe Tips!

• The Dry Brine: Don’t skip the fridge rest! Leaving the salted meat uncovered in the fridge dries out the surface, ensuring a better sear, and tenderizes the muscle fibers significantly.
• Leek Cleaning: Leeks trap dirt in their layers. Slice them first, then submerge them in a bowl of cold water and swish them around to release the grit before adding them to the pot.
• Veggie Timing: Most recipes boil the vegetables for 4 hours, turning them into baby food. Adding them in the last hour ensures they are tender but still hold their shape and flavor.
• Acid Finish: The tablespoon of red wine vinegar at the very end creates “lift.” It cuts through the rich gelatinous beef fat and brightens the entire heavy dish.

What To Serve With Joanna Gaines Pot Roast Recipe?

This Joanna Gaines Pot Roast Recipe is a massive feast in one pot! Since it already contains potatoes and root vegetables, you don’t need a side, but a basket of Crusty Bread or French Bread (recipe above!) is essential for mopping up that incredible gravy. For a fresh contrast, a crisp Green Salad with a sharp vinaigrette helps cleanse the palate between rich bites!

How To Store Joanna Gaines Pot Roast Recipe

• Refrigerate: Store the roast and vegetables in the gravy in an airtight container for up to 4 days. The fat will solidify on top, which preserves the meat.
• Reheat: Add your desired portion to a small pot and cook over low heat until hot, stirring occasionally to prevent the thick gravy from burning.
• Freeze: This freezes beautifully! Freeze for up to 2 months. Thaw in the fridge for a full day before reheating.

Joanna Gaines Pot Roast Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 30g
• Protein: 55g

Nutrition information is estimated per serving.

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