TAK's Pot Roast | Roast Beef Recipe
Beef chuck shoulder braised in a savory red wine-beef sauce until fork tender.
Cold winds are finally starting to drift into Texas and we gladly welcome them with open arms. It is only natural to start yearning for those hearty and warming dishes we love so much. I don't know that there is another meal in existence that speaks more loudly to this craving than a good old fashioned pot roast. Braised low and slow until fork tender, smothered in a rich and savory gravy and variegated with soft, sweet carrots, TAK's Pot Roast is the epitome of comfort food. This recipe requires only simple preparation, time and a hearty appetite. Enjoy.
4 1/2 lb Beef Chuck Shoulder Roast
4-5 tsp TAK Seasoning, enough to cover roast
4 tbsp All-Purpose Flour, separated
¼ c Canola Oil
1 Yellow Onion, quartered and thinly sliced
6 Carrots, peeled and sliced on a ½” bias
2 Cloves of Garlic, minced
1 c Dry and Bold Red Wine, such as Malbec or Cabernet Sauvignon
2 c Unsalted Beef Broth
1 tsp Kosher Salt
½ tsp Black Pepper
2 Fresh Rosemary Sprigs
3 Fresh Thyme Sprigs
Preheat oven to 325°
Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour. Place in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden brown crust, remove it from the heat and set aside on a large plate.
Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so. Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat. Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.
Serves 8
Would pair well with:
Dry Red Wine, such as Malbec or Cabernet Sauvignon
