For me, a good pot roast is more than just a meal; it's a memory. It takes me back to chilly fall and winter evenings, when the first hint of snow was starting to dust the top of Mt. Hood. The air would be crisp, and the slow, steady scent of red wine, garlic, and savory beef would fill the entire house. It was the perfect comfort after a day spent outside, and the Dutch oven on the stove was more than a pot—it was a promise of warmth, of a quiet night in, and of a meal made with love. Every time I make a pot roast, I’m not just cooking; I’m bringing back those moments, that feeling of being tucked inside a cozy house with a good meal to share. Nothing beats a classic pot roast on a chilly evening. This recipe is a family favorite, combining all the slow-cooked comfort with the rich flavor of ourCharred Chive Dulse Sauce.
For me, a good pot roast is more than just a meal; it's a memory. It takes me back to chilly fall and winter evenings, when the first hint of snow was starting to dust the top of Mt. Hood. The air would be crisp, and the slow, steady scent of red wine, garlic, and savory beef would fill the entire house. It was the perfect comfort after a day spent outside, and the Dutch oven on the stove was more than a pot—it was a promise of warmth, of a quiet night in, and of a meal made with love. Every time I make a pot roast, I’m not just cooking; I’m bringing back those moments, that feeling of being tucked inside a cozy house with a good meal to share. Nothing beats a classic pot roast on a chilly evening. This recipe is a family favorite, combining all the slow-cooked comfort with the rich flavor (and secret ingredient) of our Charred Chive Dulse Sauce.
1 1/2 lbs (about 5) medium russet potatoes, quartered
1 can (14.5 ounces) green beans
Sprigs of fresh rosemary and thyme, bay leaf tied together (bouquet garni)
3 cups beef stock
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 cup beef stock
Directions
Pat the beef dry with paper towels. In a small bowl, combine the flour, a generous amount of salt (about 1 teaspoon), and a few grinds of black pepper (about 10). Toss the meat in the flour mixture until evenly coated. In a large Dutch oven, heat the olive oil over medium-high heat (between medium and high). Sear the beef until a deep, dark brown crust forms on each side, about 2 minutes per side. Transfer the seared meat to a plate and set aside.
Reduce the heat to medium. Add the red onion, carrots, and celery to the same Dutch oven, scraping up the browned bits from the bottom of the pan. Sauté for 3-5 minutes, or until the vegetables are tender and have softened, stirring occasionally, seasoning with salt and pepper. Stir in the smashed garlic and cook for an additional minute, until fragrant.
Pour in the red wine, scraping the bottom of the pan to release all the flavorful fond. Bring to a simmer and cook untouched, until the wine has reduced, about 3-4 minutes. Stir in the Charred Chive Dulse Sauce, add the potatoes, green beans, and the bouquet garni.
Return the seared beef to the center of the Dutch oven, nestling the pieces into the vegetables, and pour in the stock until it comes halfway up the roast. Bring the mixture to a low simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the beef is incredibly tender.
Discard the herb bundle. Serve immediately, ensuring everyone receives a hearty serving of tender beef, flavorful vegetables, and the rich gravy that follows.
Carefully remove the roast and vegetables from the Dutch oven and place them on a plate, leaving the drippings behind.
Over medium heat, melt 1 tablespoon of butter, and gently whisk 1 tablespoon of flour into the drippings. Bring the mixture to a gentle boil, whisking continuously until the gravy reaches the desired consistency, adding beef stock if needed.. (Troubleshooting: You can use sour cream or a cornstarch slurry if your gravy breaks.)
Taste the gravy and add more salt or pepper as needed.
