Pot Roast

Ingredients

• 2.75 lb beef chuck roast (2.5–3 lb range; use for the roast)
• 2 tbsp Fire & Smoke Society Super Prime Steak Seasoning (for seasoning the roast)
• 1 yellow onion (diced)
• 1 shallot (diced)
• 2 celery stalks (diced)
• 3 large carrots (sliced)
• 1 lb baby potatoes
• 1 head garlic (top cut off)
• 3 cup beef stock
• 1 cup dry red wine
• 3 tbsp tomato paste
• 1 tbsp beef bouillon base
• 1 tsp Worcestershire sauce
• 1 tsp pepperoncini juice
• 0.5 tsp liquid smoke (optional)
• 2 tbsp brown sugar
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig tarragon
• 2 bay leaves
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 1 tsp smoked paprika
• 1 tsp MSG (optional)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Season the beef chuck roast generously on all sides with 2 tablespoons of Fire & Smoke Society Super Prime Steak Seasoning.

3. 3

   In a large Dutch oven or heavy oven-safe pot, heat a small amount of oil over medium-high heat. Sear the chuck roast until a deep brown crust forms on all sides, then remove the roast and set it aside.

4. 4

   In the same pot, add the diced yellow onion, diced shallot, and diced celery. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan.

5. 5

   Stir in 3 tablespoons of tomato paste and cook for 1-2 minutes until it darkens slightly.

6. 6

   Deglaze the pot with 1 cup of dry red wine, scraping the bottom to release any remaining fond. Let it simmer for a few minutes to reduce slightly.

7. 7

   Add 3 cups of beef stock, 1 tablespoon beef bouillon base, 1 teaspoon Worcestershire sauce, 1 teaspoon pepperoncini juice, 1/2 teaspoon liquid smoke (if using), and 2 tablespoons brown sugar. Whisk to combine.

8. 8

   Stir in the dry seasonings: 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons oregano, 1 teaspoon smoked paprika, and 1 teaspoon MSG (if using).

9. 9

   Return the seared beef roast to the pot. Add the sliced carrots, baby potatoes, and the head of garlic (with the top cut off).

10. 10

    Place the fresh herbs (thyme, rosemary, tarragon) and 2 bay leaves on top of the liquid.

11. 11

    Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

12. 12

    Braise for 3 to 3.5 hours, or until the beef is fork-tender and pulls apart easily.

13. 13

    Remove the bay leaves and herb sprigs before serving. Squeeze the softened garlic cloves out of the head and stir them back into the sauce for extra flavor.

Notes

The pepperoncini juice adds a subtle acidity that cuts through the richness of the beef. If you don't have it, a splash of red wine vinegar or apple cider vinegar can be used as a substitute.

Nutrition per serving

• main
• dinner
• pot roast
• beef
• slow-cooked
• comfort food
• braised