Pot Roast

Recipe from Gavin Kaysen

Adapted by Brett Anderson

Updated Aug. 17, 2023

Pot Roast
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
3 hours
Rating
4(5,879)
Comments
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At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious. —Brett Anderson

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Ingredients

Yield:6 to 8 servings
  • 3pound boneless beef chuck roast
  • Kosher salt and black pepper
  • 3tablespoons canola oil
  • 4tablespoons unsalted butter
  • 2medium red onions, cut into quarters
  • 4carrots, peeled and cut into 2-inch pieces
  • 3stalks celery, cut into 2-inch pieces
  • 1rutabaga, peeled and cut into 12 to 16 pieces, about a pound
  • 8cremini mushrooms, halved
  • 2parsnips, peeled and cut into 2-inch pieces
  • 1head garlic, top cut off to expose cloves
  • ¾cup tomato paste
  • 2bay leaves
  • 3sprigs rosemary
  • 1½cups red wine, preferably cabernet
  • 4cups beef broth
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

635 calories; 40 grams fat; 16 grams saturated fat; 2 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 38 grams protein; 1279 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

  2. Step 2

    Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

  3. Step 3

    Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

  4. Step 4

    Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.

  5. Step 5

    Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.

  6. Step 6

    Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

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Ratings

4 out of 5
5,879 user ratings
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Comments

Michelle

I'm confused by the garlic...you put the entire head in the stew and cook it mixed up in there, and then squeeze out the bulbs and throw out the skins? That seems really messy. Could I just roast some garlic in the oven and then add it to the stew later, or does it need to cook with the stew to get melded flavors?

ferguson

3/4 cup of tomato paste is a standard small can so don't get the measuring cup dirty
This was lovely

TimG

You get tremendous earthy flavors from the rutabaga and parsnips — in fact they're the most flavorful of all the vegs in this recipe, so I sure wouldn't leave them out.

Joe H.

This turned out beautifully, I but made a few adjustments based upon the comments. First, I had no rutabaga, so I swapped in about a pound of quartered red potatoes. Second, I didn't like the thought of garlic skins swimming around, so I broke down the garlic and peeled the cloves. Third, I halved the beef broth, to two cups. I'm glad I did. Four cups would have drowned the roast in watery gravy. I checked on the roast halfway through cooking, and the liquid level was perfect.

Scottula

This is really tasty, especially with a good quality chuck roast. I added parsnips, but otherwise followed it to the T and I’m happy. Next time I want to double the wine, skip the broth, possibly add some sage, cut the tomato paste in half or more, and probably quadruple the parsnips

Karen J

I found the meat to be tender and flavorful, but I discovered I don’t like the flavor of turnips, nor a lot of red wine in the sauce, so I would skip or substitute the turnips and reduce the wine. I also didn’t like having to pick out the garlic skins after cooking. They’re hard to find, nor did I like accidentally finding skins in my mouth when taking a bite. So, I’m not sure why the recipe calls for a whole head of unpeeled garlic ( with the top cut off) if one needs to fish out the skins before serving.

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Credits

Adapted from Gavin Kaysen

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