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Traditional Bone-In Pot Roast

Nothing says comfort food quite like a traditional pot roast. This hearty dish, made with a bone-in chuck roast along with carrots, onions, and baby potatoes, all in a flavorful nutrient-dense gravy, is perfect for a cozy family dinner or a special Sunday supper. Cooking with a bone-in cut of meat adds an extra layer of flavor and nutrients, while the slow braising process ensures melt-in-your-mouth tenderness.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Beef, Dinner, Main Course
Cuisine: Americana
Servings: 4 servings
Author: Mary Bryant Shrader

Equipment

  • 1 Large Dutch Oven or heavy-bottomed pot
  • 1 Chef's knife
  • 1 Cutting board
  • Kitchen twine
  • 1 Whisk

Ingredients

For the Roast:

  • 3-4 pound Bone-in chuck roast
  • 2 1/2 teaspoons Fine-ground sea salt
  • 1/2 teaspoon Freshly-ground black pepper
  • 2 tablespoons tallow Options include clarified butter, ghee, or a combination of half unsalted butter and half extra-virgin olive oil.

For the Braising Liquid:

  • 1 1/2 cups Madeira or other fortified wine
  • 1 medium yellow onion chopped
  • 4 cups water Or enough to cover the roast up to its sides but leaving the top exposed.
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 dried bay leaves

For the Vegetables:

  • 1½ lbs small whole yellow waxy potatoes
  • 1½ lbs carrots, peeled and cut into large chunks
  • 2 medium yellow onions, peeled and quartered
  • 10 sprigs fresh thyme
  • 3 tablespoons chopped fresh flat-leaf Italian Parsley

For the Gravy:

  • braising liquid
  • 1 tablespoon butter, unsalted
  • 1 tablespoon all-purpose flour

Instructions

Prepare and Sear the Roast:

  • Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  • Heat the tallow in a Dutch oven over medium-high heat.
  • Sear the roast for 4-5 minutes per side until browned. Remove the roast and set it aside.
  • If using the oven method, preheat your oven to 325°F (163°C).

Build the Braising Liquid:

  • On high heat, deglaze the Dutch oven with the Madeira, scraping up any brown bits that have formed on the bottom
  • Lower the heat to medium. Add the chopped carrot, celery, and onions and stir.
  • Return the chuck roast to the Dutch oven and place it on top of the chopped vegetables.
  • Add sufficient water to come up the sides of the chuck roast, leaving the top of the roast exposed. Bring the mixture up to a boil, then immediately turn the heat to low, and cover the Dutch oven.
  • If using the oven method, place the Dutch oven on the middle rack of the preheated oven.

Braise (Simmer) the Roast:

  • Braise the chuck roast for 1 hour per pound of meat.

Add the Vegetables:

  • With 1 hour of braise time remaining, add the carrots, quartered onions, and potatoes around the roast, submerging them slightly in the braising liquid.
  • Cover and continue to braise for 1 hour until the onions and carrots are tender, the potatoes cooked through, and the meat should be falling off-the-bone tender.

Make the Gravy and Serve:

  • Remove the roast and vegetables from the pot and place them on a serving platter.
  • Off the heat, use a hand-held blender stick or standard blender to purée the braising liquid in the Dutch oven.
  • Mix the butter and all-purpose flour together and form a ball. This is your beurre manié.
  • Return the Dutch oven to the heat and add the beurre manié.
  • Bring the mixture up to a boil, whisking constantly while the beurre manié dissolves and the gravy thickens.
  • Once the gravy thickens, turn off the heat, and transfer the Dutch oven to a heatproof surface. Spoon the gravy over the pot roast and serve with the carrots, onions, and potatoes. Enjoy!
  • The pot roast can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, warm gently on the stove.

Notes

Find this recipe and video at https://marysnest.com/how-to-make-a-traditional-bone-in-pot-roast/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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