THIS is How I Get PERFECT Pot Roast Every Time

By Chef Billy Parisi · 240 min

Ingredients

Instructions

1. Rub the beef all over with salt and leave it uncovered on a rack in the fridge for 12 to 48 hours.
2. Take the beef out, season all sides with pepper.
3. Heat the olive oil in a large Dutch oven over high heat until it lightly smokes. Add the beef, lower heat to medium and sear 3 to 4 minutes per side until golden brown all over. Set the beef aside.
4. Add the onion and leeks, season with salt and cook 4 to 6 minutes. Lower heat to medium-low and cook about 10 more minutes until the onions are well browned.
5. Stir in the garlic and cook until fragrant, 30 to 45 seconds.
6. Deglaze with ¼ cup wine and cook until fully absorbed.
7. Stir in the tomato paste and cook 2 to 3 minutes until incorporated.
8. Add ¾ cup wine, the beef stock, bay leaves, thyme, parsley, salt and pepper, and stir. Return the beef and bring to a boil.
9. Cover, place on a rack in the lower third of the oven and cook at 325°F for 3½ to 4 hours, until fork tender and the internal temperature reaches 200° to 210°F.
10. About 70 minutes before the end, add the potatoes, prepared carrots, celery and other vegetables to the pot and cook alongside the roast.
11. Take out the beef and set it aside. Mix softened butter and flour into a beurre manié, add it to the liquid and vegetables, and cook over low to medium heat for 3 to 5 minutes until the sauce thickens like gravy.
12. Stir in the vinegar and Worcestershire sauce to taste. Return the beef to the pot and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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