Marry Me Pot Roast
Emily Carter
Ingredients
Roast:
- 1 chuck roast 3 to 4 lb ·
- 1½ tsp salt ·
- 1 tsp pepper ·
- 1 tsp garlic powder ·
- ½ tsp smoked paprika ·
- 1 tsp olive oil
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 1 medium onion chopped ·
- 6 garlic cloves minced ·
- 2 tbsp double-concentrated tomato paste ·
- ½ cup 55g sun-dried tomatoes chopped ·
- 1 cup 240ml red wine ·
- 1½ cups 360ml beef broth ·
- 1 cup 240ml heavy cream 36%+;last 30 min only ·
- ½ cup 50g block Parmesan; off heat ·
- ¼ tsp red pepper flakes ·
- 1 tsp Italian seasoning ·
- 2 thyme sprigs · ¼ cup fresh basil; off heat
Instructions
- Preheat oven to 300°F / 150°C. Pat roast dry. Rub with oil. Season all sides. Press firmly.
- Heat the tomato oil in a Dutch oven over medium-high heat. Sear 3 to 4 min per side, all four sides until golden. Transfer to plate.
- Same pot, onion 3 min. Garlic 60 sec. Tomato paste 2 min until brick red. Sun-dried tomatoes 30 sec.
- Red wine scrapes the pan bottom, reduce for 2 min. Add broth, thyme, and seasonings. Stir.
- Return roast. Liquid should reach halfway up the sides. Cover tightly. Braise 2.5 hours.
- At 2.5 hours, add cream over and around the roast. Cover. Braise 30 more min.
- Test with forks pulls apart with zero resistance. If not covered, 30 more min.
- Remove roast. Shred with two forks. Return to the sauce. Remove thyme sprigs.
- Off heat Parmesan in 3 stages. Basil off heat. Serve from a Dutch oven.
Notes
Tough pot roast: Needs more time not done. Return for 30 min increments. Sauce too thin: Cream added too early or not enough collagen released. Simmer 5 min on the stovetop after shredding. Sauce separated: Cream simmered too long. Add cream in the last 30 min only. Slow cooker: Sear first. Build sauce. Transfer. LOW 8 to 10 hours. Add cream for the last 30 min on HIGH only.