Stove Top Pot Roast


February 14, 2017

Simplicity and richness combined!
We wanted for the beef to speak for itself, so we did not include tomato or wine, and we simply seasoned it with salt, pepper, and mirepoix vegetables.
The 4 hour cook results in a firm yet tender roast. The connective tissue will be meltingly soft but not dissolving.
For a more 'fall apart' roast (Maddy's preference) cook for an additional 1-2 hours.

  • Yields: 8 Generous Portions



3 1/2 lb Beef chuck roast

2 tbsp All purpose flour

3 tbsp Butter

3 cup Taking Stock Classic Salted Broth

1 Medium onion, quartered

1 Rib of celery, cut into 4 pieces

1 1/2 tsp Salt

1/2 tsp Ground black pepper

8 Carrots, peeled, halved and cut into 2" pieces


2 tbsp Butter

2 tbsp Flour

2 cup Reserved liquid from roast


1Heat a large dutch oven (or any large, heavy bottomed pot with a lid) over medium heat for 5 minutes.

2Meanwhile, sprinkle flour over every bit of your roast, rubbing it in to make sure that the entire surface area is floured.

3Add half of the butter to the dutch oven. Once it has melted and has started foaming, place your roast in the dutch oven, starting with the largest, flattest side. Cook the roast until the side develops a nice sear, about 4 minutes. Rotate the roast, searing every side including the short ends. *A nice pair of tongs is helpful during this step! *If you don't see any butter in the bottom of pan, add the remainder. *Once the searing process has begun, keep a sharp eye on the bottom of the pan, making sure that the fond (tasty brown bits on the bottom) does not burn. If it starts darkening past a nut brown, reduce the heat on your pan.

4When all sides are seared, add your broth, onion, celery, salt, and pepper. Reduce heat to low. Cover the pot first with a large piece of aluminum foil and cinch it around the mouth of the pot to seal it closed. Place the lid on the pot.

5Cook the roast or a minimum of 4 hours, or up to 6 hours. Be very cautious when opening the aluminum seal as HOT steam will billow out. When the roast starts to tear apart easily with tongs, you're in a good place.

6Remove roast to a platter. Strain out or otherwise remove the onion and the celery. You want the broth to be as free of vegetables as possible. Pour it back into the dutch oven, and replace the roast as well. Add your carrots. Reseal and cook for an additional hour.


1Prepare a platter. Remove the roast and the carrots to the platter. Take the aluminum foil seal and cover the roast and carrots with it.

2Pour the broth into a large container. Measure out 2 cups of broth, reserving any additional broth as super fortified bone broth for future use.

3Place the dutch oven back on medium heat without cleaning it. Add and melt the butter. Whisk in the flour, and cook until a pleasantly nutty dough is formed.

4Slowly pour 1/2 cup of broth into the dough, whisking constantly. Make sure that all lumps are whisked out before vigorously whisking in an additional 1/2 cup of broth. Once this second addition is incorporated, whisk in the remaining broth. Bring the gravy up to a boil. If the gravy is too thick for your liking, add a little more of the extra broth. Season with salt and pepper to your taste.

To serve

1Slice the roast into smaller pieces. Serve alongside the carrots and gravy. Serve with a large salad and mashed potatoes, buttered egg noodles, or use these corn kernel grits from Epicurious:


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