EFK Slow-Braised Beef Pot Roast
EFK Slow-Braised Beef Pot Roast is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
Ingredients
4–5 lb chuck roast
2 tsp kosher salt
1 tsp black pepper
2 tbsp high-heat oil
1 large onion, cut into chunks
5 garlic cloves, minced or smashed
4 carrots, cut into large pieces
2 lb Yukon Gold potatoes, cut into large pieces if needed
2 tbsp tomato paste
3 cups beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp rosemary
Directions
Heat BlueStar oven to 325°F. Pat chuck roast dry and season generously with salt and black pepper. Heat high-heat oil in the black Staub Dutch oven over medium-high heat on the BlueStar range. Sear roast deeply on all sides, taking time to build a dark brown crust, then remove temporarily. Add onion and cook until it begins to brown. Add garlic and tomato paste and cook briefly until fragrant and the tomato paste darkens. Deglaze with beef stock and Worcestershire sauce, scraping up the browned bits. Return roast to the Staub and add thyme and rosemary. Cover and braise in the oven for about 2 hours. Add carrots and Yukon Gold potatoes around the roast, cover again, and continue braising approximately 60 to 90 minutes, until the beef is fork-tender and vegetables are cooked through. Rest roast briefly before serving. Skim excess fat from the braising liquid. For a richer gravy, remove meat and vegetables and reduce the braising liquid uncovered on the BlueStar range until it reaches the desired consistency. Taste and adjust seasoning.