A plate of beef pot roast placed beside a digital thermometer.
Ingredients
- ¼ cup canola oil
- 1 ½ kilograms kalitiran (whole)
- ¼ cup all-purpose flour
- 3 cloves garlic (peeled, finely chopped)
- 1 tablespoon tomato paste
- ½ cup white wine (optional)
- 2 pieces chicken bouillon cubes
- 4 cups water
- 2 pieces bay leaves
- 1 medium white onion (peeled, quartered)
- 4 medium potatoes (scrubbed, cubed large)
- 2 medium carrots (scrubbed, cubed)
- Salt and freshly ground pepper to taste
Meat You'll Need
Overview
Looking for a hearty, comforting dish that’s perfect for family dinners or special occasions? This roast beef recipe delivers tender, juicy meat that’s full of flavor and is easy to prepare.
Browning and slow cooking make this roast beef recipe oh-so-tender and delicious. Our version uses beef kalitiran or chuck, a tough yet tasty cut cooked for several hours to achieve fully tender meat. Moreover, it has carrots and potatoes (and you can add other vegetables!) for a flavorful yet nutritious dish.
Preparation
- Get your kalitiran, then season it with salt and ground pepper on all sides.
- Put a big, heavy-bottomed pot on your stove. Pour the oil into the pot over high heat until it smokes.
- Place the beef in the hot oil and sear over medium heat until you get golden brown meat.
- Remove the meat from the pot and set aside.
- Add garlic to the remaining oil, then add tomato paste and stir.
- Deglaze the bottom of your pot with wine. Stir to remove leftover fond.
- Put the meat back into the pot. Add bouillon cubes, water, bay leaves, and onion, then stir to combine.
- Bring the mixture to a boil, then set your stove to low heat.
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Cover the pot and simmer until the beef tenderizes.
- Turn the beef every 30 minutes or so to avoid burnt meat.
- Add water as needed so the meat doesn’t dry out.
- For the last 20 minutes of cooking the beef, put the carrots and potatoes into the pot. Cover and cook until both vegetables tenderize.
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Remove the beef and vegetables from the pot after cooking.
- Simmer the liquid until thickened and season it to taste.
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Optional: Set the beef aside and mix softened butter and flour for a beurre manié (it thickens the sauce).
- Add the beurre manié to the pot with the liquid and vegetables. Cook the mixture over low or medium heat for 4 to 5 minutes or until the sauce has a gravy-like consistency.
- Stir in vinegar and Worcestershire sauce, then put the beef back into the pot.
- Slice the meat, pour gravy over it, and serve with vegetables.
Cooking Tips
Do you crave a truly hearty beef pot roast? Steal our secrets to making this filling and delicious beef dish.
- If you don’t have kalitiran cuts or they’re out of stock at your nearest Tenderbites branch, try cooking with brisket, top or bottom round, and sirloin cuts.
- In addition to carrots and potatoes, you can put parsnips, turnips, rutabaga, celeriac root, and mushrooms into your pot roast.
- For white wine, choose Chardonnay, Sauvignon Blanc, or Pinot Grigio.
- Are you saving the seasoned meat for when you’re ready to cook? Put it on a rack over a sheet tray and store it uncovered in the refrigerator for 12 to 48 hours.
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You can also get tender beef for your meal by:
- Cooking the meat in a pressure cooker until tender for about 1 ½ hours
- Heating kalitiran in the oven at 325° for 3 ½ to 4 hours or until fork tender with an internal temperature of 200° to 210°
- Putting the beef in a Dutch oven and baking it at 350°F (180°C) for about 3 hours or until tender
- This roast beef recipe can be cooked up to an hour before eating. Cook the dish at very low heat.
- For the pot, you can use a large one made from stainless steel, aluminum, cast iron, ceramic, or another material.
