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
- Preheat the oven to 275°F.
- Peel and cut the onions into quarters.
- Pat dry the piece of beef. Generously season with salt and pepper.
- 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.
- 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.