The Art of Ultimate Steakhouse Pot Roast Perfection

Perfect Beef Searing Technique

Master the skill of achieving deep, golden-brown crust that locks in flavor and creates fond.

Braising Liquid Creation

Learn the art of building complex, layered flavors in the cooking liquid.

Temperature and Timing Control

Perfect the technique of low, slow cooking for maximum tenderness and flavor development.

Vegetable Integration

Master the timing of adding vegetables for perfect texture and flavor absorption.

Sauce Finishing Excellence

Learn professional techniques for creating rich, silky sauce from braising liquid.

Steakhouse Pot Roast Mastery Secrets for Restaurant-Quality Results

Searing Secret: Take time to properly sear the beef - this creates the foundation of flavor.

Wine Choice: Use a wine you'd drink - the flavor concentrates during cooking.

Temperature Control: Keep oven temperature low and steady for maximum tenderness.

Timing Patience: Don't rush the cooking process - tough cuts need time to become tender.

Liquid Level: Check periodically and add more broth if liquid level gets too low.

Resting Time: Let the finished pot rest for 10 minutes before slicing for easier cutting.

Ultimate Tender Steakhouse Pot with Red Wine and Herbs

Name: Ultimate Tender Steakhouse Pot with Red Wine and Herbs
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 6 servings
Cuisine: American Steakhouse
Ingredients: For the Perfect Beef:; 4 pounds beef chuck roast, trimmed; 2 tablespoons kosher salt; 1 tablespoon black pepper; 2 tablespoons olive oil; For the Aromatic Base:; 2 large onions, diced; 4 carrots, cut into 2-inch pieces; 4 celery stalks, cut into 2-inch pieces; 6 cloves garlic, minced; For the Liquid Foundation:; 2 cups red wine (Cabernet or Merlot); 2 cups beef broth; 1 cup water; 2 tablespoons tomato paste; For the Herb Enhancement:; 3 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 1 tablespoon fresh oregano; For the Vegetable Medley:; 1.5 pounds baby potatoes, halved; 8 ounces mushrooms, quartered; 1 pound parsnips, cut into chunks; For the Flavor Builders:; 2 tablespoons Worcestershire sauce; 1 tablespoon balsamic vinegar; 1 teaspoon smoked paprika; For the Thickening Agent:; 3 tablespoons all-purpose flour

The ultimate steakhouse-style pot roast featuring succulent beef chuck, slowly braised in rich red wine with aromatic vegetables and fresh herbs. This restaurant-quality comfort food masterpiece combines tender, fall-apart beef with deep, complex flavors developed through careful browning and long, slow cooking, creating an unforgettable dining experience that brings five-star steakhouse elegance to your home kitchen perfect for special dinners, family gatherings, or any time you crave sophisticated comfort food with incredible depth of flavor.

Prep Time

25 Minutes

Cook Time

3H30 Minutes

Total Time

3H55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Beef:

4 pounds beef chuck roast, trimmed

2 tablespoons kosher salt

1 tablespoon black pepper

2 tablespoons olive oil

For the Aromatic Base:

2 large onions, diced

4 carrots, cut into 2-inch pieces

4 celery stalks, cut into 2-inch pieces

6 cloves garlic, minced

For the Liquid Foundation:

2 cups red wine (Cabernet or Merlot)

2 cups beef broth

1 cup water

2 tablespoons tomato paste

For the Herb Enhancement:

3 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

1 tablespoon fresh oregano

For the Vegetable Medley:

1.5 pounds baby potatoes, halved

8 ounces mushrooms, quartered

1 pound parsnips, cut into chunks

For the Flavor Builders:

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

1 teaspoon smoked paprika

For the Thickening Agent:

3 tablespoons all-purpose flour

3 tablespoons butter, softened

For the Finishing Touches:

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives

Coarse sea salt

Freshly cracked black pepper

For the Searing Process:

2 tablespoons vegetable oil

For Special Equipment:

Dutch oven or heavy pot

Tongs

Wooden spoon

Meat thermometer

Instructions

Preheat oven to 325°F and position rack in lower third.

Season chuck roast generously with salt and pepper on all sides.

Heat vegetable oil in Dutch oven over medium-high heat until shimmering.

Sear beef roast on all sides until deep golden brown, about 4-5 minutes per side.

Remove beef to plate and reduce heat to medium.

Add diced onions, carrots, and celery to same pot with beef drippings.

Cook vegetables, stirring occasionally, until softened and lightly browned, 8-10 minutes.

Add minced garlic and cook until fragrant, about 1 minute more.

Stir in tomato paste and cook for 2 minutes to develop deep flavor.

Pour in red wine, scraping up any browned bits from bottom of pot.

Add beef broth, water, and Worcestershire sauce to create braising liquid.

Return seared beef to pot along with any accumulated juices.

Add rosemary, thyme, bay leaves, and oregano to liquid.

Bring liquid to gentle simmer on stovetop.

Cover tightly with lid and transfer to preheated oven.

Braise for 2.5 hours, checking occasionally and adding liquid if needed.

Add potatoes, mushrooms, and parsnips around the beef.

Continue cooking for additional 45-60 minutes until beef is fork-tender.

Remove pot from oven and transfer beef and vegetables to serving platter.

Strain braising liquid through fine-mesh sieve into saucepan.

Mix softened butter with flour to create beurre manié for thickening.

Whisk beurre manié into strained liquid over medium heat.

Simmer sauce until thickened, about 5 minutes, stirring constantly.

Season sauce with balsamic vinegar, salt, and pepper to taste.

Slice beef against the grain and arrange with vegetables on platter.

Pour rich sauce over beef and vegetables.

Garnish with fresh parsley and chives before serving immediately.

Ultimate Tender Steakhouse Pot with Red Wine and Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Steakhouse Pot Roast Perfection

Ultimate Tender Steakhouse Pot with Red Wine and Herbs

Ingredients

Instructions