Beef Pot Roast Recipe


I don’t know why I don’t make this dish more often. It’s inexpensive and so good. There are really only two meat eaters in our home, but with baby Aria growing up so fast, I felt she was old enough to try this dish. I used a fairly small cut of beef chuck, seared it to form a crust around the meat, then wrapped it papillote-style in aluminum foil, added beef stock and a few earthy vegetables around it and roasted it for a few hours.

The meat came out fork-tender; no knife was needed. And if you were curious to know if a 17-month-old could enjoy pot roast, well, Aria really liked it. She is not a big meat eater, but she does seem to have a taste for beef.

I served the pot roast with baked potatoes and creamed spinach. That’s what I call pure comfort food! 

Note: Check out my beef pot pie recipe using the leftovers the next day.

1. Info for Beef Pot Roast Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 4
  • Calories: unavailable

2. Ingredients for Beef Pot Roast Recipe

  • 1½ pounds boneless beef chuck, whole
  • 2 teaspoons papaya paste (see tips)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Brandy (or more beef stock)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 yellow onions
  • 1 bouquet garni (see tips)
  • 1½ tablespoons kosher salt
  • 1 tablespoon black peppercorns, coarsely crushed
  • 3 cups homemade beef stock, (or 28-ounce can)
  • 1 large daikon radish, trimmed, peeled and cut into 2″-pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons curly parsley leaves, finely chopped

3. Directions:

  1. Preheat the oven to 275°F.
  2. Peel and cut the onions into quarters. 
  3. Pat dry the piece of beef. Generously season with salt and pepper.
  4. In a cast iron Dutch oven, heat 2 tablespoons oil. Add the quartered onions and cook for 2-3 minutes, flipping on all sides for even cooking. Transfer to a plate. Repeat the same procedure with the daikon radish, cooking it for 1-2 minutes and transferring to a plate. Add more oil if necessary. Add the beef chuck and sear the meat on all sides using tongs so as not to pierce the meat or lose the juice. Line a plate with a large sheet of aluminum foil. Transfer the meat onto half of the sheet of aluminum. Add the vinegar, Brandy (if using), papaya paste, 1 tablespoon butter and the bouquet garni. Fold the other half of the aluminum over the meat and seal the pocket by twisting and folding both sides together. 
  5. Return the daikon pieces to the Dutch oven, top with the aluminum-wrapped beef and complete with the onions. Pour the beef stock into the Dutch oven. Cover with a lid.

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