Pot Roast

also called yankee pot roast · hot beef commercial · hot beef sandwich

Also written for Instant Pot (3 to wash), Slow Cooker (4 to wash).

The table

Preheat the oven to 300°F (150°C)
4 lb(1.8 kg)beef chuck roastrubsear in a Dutch ovensoftenbraise 300°F 3 hrbraise 300°F 1 hr more
1 Tbskosher salt
1 tspblack pepper
2 Tbsvegetable oil
2 large(sliced)yellow onions
4 clovesgarlic
2 Tbstomato paste
2 cups(475 mL)beef stock
1 cup(240 mL)dry red wine
4 sprigsthyme
1 lb(450 g; cut in 2-in lengths)carrots
2 lb(900 g; halved)Yukon Gold potatoes
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

Before anything else

2rub

3sear in a Dutch oven

goes in with what step 2 made

4soften

goes in with what step 3 made

5braise 300°F 3 hr

goes in with what step 4 made

6braise 300°F 1 hr more

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr3 of 5 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the vegetables go in for the last hour, because three hours in the pot turns a potato into the sauce
What you'll wash
One thing — the Dutch oven
Does it keep
4 days — better on the second; slice it cold and warm the slices in the gravy, not the whole piece

  1. rub

    not timedfrom the start

  2. sear in a Dutch oven

    not timedfrom the start

  3. soften

    not timedfrom the start

  4. braise 300°F 3 hr

    3 hrwalk away(we think)from the start

  5. braise 300°F 1 hr more

    1 hrwalk away(we think)3 hr in

You'll need Dutch oven · oven

Goes with

See how it is written
>> title: Pot Roast
>> category: Stews & Braises
>> tags: beef, sunday dinner, oven, braise, one-pot
>> counters: Diner, Meat and Three, One Pot
>> aka: yankee pot roast, hot beef commercial, hot beef sandwich
>> servings: 6
>> time: 4 hr 30 min
>> slack: forgiving — the vegetables go in for the last hour, because three hours in the pot turns a potato into the sauce
>> washing-up: the Dutch oven
>> keeps: 4 days — better on the second; slice it cold and warm the slices in the gravy, not the whole piece

Preheat the #oven{} to 300°F (150°C).

Rub @beef chuck roast{4%lb}(1.8 kg) with @kosher salt{1%Tbs}, @black pepper{1%tsp}.

Sear @&(~1)seasoned roast{}, @vegetable oil{2%Tbs} in a #Dutch oven{}.

Soften @yellow onions{2%large}(sliced), @garlic{4%cloves}, @tomato paste{2%Tbs} with @&(~1)seared roast{}.

>> step: braise 300°F 3 hr
Braise @&(~1)pot{} with @beef stock{2%cup}(475 mL), @dry red wine{1%cup}(240 mL), @thyme{4%sprigs} for ~{3%hr}.

>> step: braise 300°F 1 hr more
Add @carrots{1%lb}(450 g; cut in 2-in lengths), @Yukon Gold potatoes{2%lb}(900 g; halved) to @&(~1)pot roast{} for ~{60%min}.