Winter Pot Roast

Jan 20, 2016 4 Comments

Winter Pot Roast

In the dictionary under pot roast it says “a piece of beef that is cooked slowly in a pot,” and more often than not this translates to bland All-American Diner meat on a plate.

Well the following recipe is meant to liberate your taste buds from the boring norm and energize them with an addicting combination of rich flavors that will make you rethink your definition of pot roast.


The Necessities:

For the roast

  • 4-5 lb chuck roast
  • Fennel pollen
  • All spice
  • Salt and pepper

For the pot

  • 1 lb carrots, chopped
  • 1 lb potatoes (white, sweet, or yams), chopped
  • 1 dozen cippollini onions, peeled
  • 1 leek, chopped
  • 6 cloves of garlic, peeled and left whole
  • 1 pint cherry tomatoes
  • 1 can quartered artichoke hearts, drained
  • 1 can black olives (or olive of your choice), drained
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 1/2 tsp All Spice
  • Salt and Pepper
  • 2 tbsp red wine vinegar
  • 1 bottle red wine
  • Extra broth, water, or wine
  • Splash of red wine vinegar
  • 2 tsp corn starch


  • Preheat oven to 325 F.
  • Season the meat generously on both sides with fennel pollen, all spice, salt, and pepper.
  • In a large dutch oven on medium high, heat oil until shimmering and just about to smoke.
  • Sear the meat on both sides until golden brown. Set aside on a plate.
  • Turn the heat down to medium and add all the through the cherry tomatoes. Stir occasionally, scraping the bottom of the pan. Cook for 3-5 minutes.
  • Add the artichokes, olives, and spices through salt and pepper. Stir to combine.
  • Add the red wine vinegar and scrape the brown bits up from the bottom of the pan.
  • Add the bottle of red wine.
  • Stir to combine.
  • Place the meat on top of the veggies.
  • If needed, add broth or water to bring the liquid half up the side of the meat.
  • Bring to a simmer.
  • Cover and place in the oven to bake for 4-5 hours until the beef pulls apart easily with a fork.
  • Remove from the oven and set meat aside on a platter and cover.
  • Remove veggies with a slotted spoon to a serving bowl.
  • Skim the fat from the remaining liquid.
  • Set the pot over medium high heat and reduce by 1/4-1/2. Taste it as it is reducing so that the flavor doesn’t become too concentrated or salty.
  • Once it is reduced to the desired concentration, add an extra splash of red wine vinegar if needed to brighten the flavors.
  • Turn off the heat and remove a 1/2 cup of the liquid to a jar or bowl.
  • Let it cool a bit, then whisk in the corn starch until smooth to make a slurry.
  • Turn the heat up to medium under the sauce and whisk in the corn starch slurry.
  • Continue whisking until the mixture returns to a boil and thickens. The gravy is ready to serve.

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4 Responses to “Winter Pot Roast”

  1. chgojohn says:

    Yep, The temps are bottoming out and we’re all turning to comfort foods. I made a pot roast just last week. Yours is much more involved than mine was and, I daresay, much improved. I’ve pinned it and will give it a try the next time I need a pot roast dinner to warm my bones. Thanks!

  2. Thirsty Thursday: 2010 Château Les Grands Maréchaux Côtes de Blaye | sportsglutton says:

    […] you with a Bordeaux red that’s a natural pairing with yesterday’s supremely flavorful pot roast recipe. From the Côtes de Blaye, the 2010 Château Les Grands Maréchaux is unusually composed of 100% […]

  3. Eva Taylor says:

    As I read this lovely recipe I was immediately taken back to our time in Morocco; given that artichoke hearts are not a common Moroccan flavour, I recently substituted them for preserved lemons in a chicken dish and their sassy little punch did the trick that a preserved lemon would do! There is a fine line between cooking a meat to death and a sophisticated stew and you guys have hit the nail on the head! The meat looks tender, flavourful and melt-in-your-mouth but it still has texture. Nicely done.

  4. Leftover Pot Roast Pasties | sportsglutton says:

    […] happen, but what does one do with leftovers is the eternal question. The answer from last week’s Winter Pot Roast recipe is simple…use the remarkable combination of beef, veggies, and gravy into a savory filling for a […]

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