Braised Pot Roast of Beef Recipe 🍖
Description
This Braised Pot Roast of Beef recipe is a classic dish that’s perfect for feeding a crowd or for enjoying leftovers. Whether you’re serving 6 or 20, this savory pot roast will impress with its rich flavors and tender texture. Plus, it’s even better when made a day or two in advance, allowing the flavors to meld and the meat to become even more succulent. Prep and cook times include instructions for reheating, making it a convenient option for busy weeknights or special occasions.
- Servings: 15-20
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 40 minutes
Ingredients
| Quantity | Ingredient |
|---|---|
| 10-12 | bottom round beef roast |
| – | flour |
| 6 | carrots |
| 4 | onions |
| 2 | celery ribs |
| 2 | garlic cloves |
| 2 | sprigs of bouquet garni |
| 1 | cup wine |
| 4 | cups beef stock |
| 1 | tablespoon oil |
| 1 | teaspoon salt |
Instructions
-
Prepare the Roast:
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- Brush all sides of the roast with oil and place it on a jelly roll pan.
- Brown the roast slowly on all sides under the broiler, being careful not to burn it.
-
-
Make the Roux:
- In a heavy saucepan, stir together 5 tablespoons of oil and flour over moderate heat.
- Continue stirring until the roux turns a dark nutty brown, about 10 minutes. Be cautious not to burn it.
- Remove from heat and let it cool slightly, then stir in the beef stock. Set aside.
-
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
-
Season and Arrange:
- Season the meat on all sides with salt (using 2 teaspoons, or less if using salted bouillon).
- Place the seasoned roast fat side up in a large, covered roaster or roasting pan with high sides.
-
Add Vegetables and Liquid:
- Surround the roast with carrots, onions, celery ribs, garlic cloves, and bouquet garni.
- Pour in the wine and the beef stock/roux mixture. Add more stock if needed, ensuring the liquid comes halfway up the side of the meat.
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Braise in the Oven:
- Bring the liquid to a simmer on the stovetop.
- Cover the roaster (or use aluminum foil if necessary) and place it in the lower third of the preheated oven.
- Bake for 30 minutes, or until the sauce is bubbling quietly.
- Baste the roast with the gravy, then reduce the oven temperature to 325°F (160°C).
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Continue Cooking:
- Throughout the cooking process, ensure the gravy continues to bubble gently. Adjust the oven temperature if necessary.
- Baste and check the roast every 30 minutes for an additional 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness.
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Rest and Prepare Sauce:
- Allow the roast to rest for 30 minutes, basting it every 10 minutes and turning it several times.
- Remove the roast from the pan and strain the contents of the roaster into a saucepan, pressing the juices out of the braised vegetables.
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Simmer and Skim:
- Simmer the liquid and skim any fat from the surface for 30 minutes.
- Reduce the sauce until it coats the back of a spoon. Taste for seasoning and adjust if necessary.
-
Serve or Refrigerate:
- The roast can be carved and served immediately, or it can be refrigerated for several hours or up to a day for even better flavor.
- If not serving immediately, pour the sauce around the meat, cover with foil, and refrigerate.
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Reheating Options:
- To reheat the whole roast, cover it closely and place it in a 300°F (150°C) oven or simmer it over very low heat on the stovetop. Turn it every 15 minutes until the internal temperature reaches 120°F (49°C), about 30-40 minutes. Remove the trussing string before serving.
- To reheat sliced and sauced roast, return it to the roaster or a large baking pan, cover, and warm it slowly in a 300°F (150°C) oven. Baste with the sauce every 10 minutes until warmed through.
Enjoy this Braised Pot Roast of Beef with your favorite sides for a comforting and satisfying meal that’s sure to please a crowd! 🥕🥔🍷
