Chef Johns Pot Roast Recipes

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Steps:

• Season meat with salt & pepper; sprinkle on flour and "spank" into meat. Shake excess. Sear roast in vegetable oil (med/hi heat) until browned on both sides. Remove roast, reduce to medium heat and add thickly sliced mushrooms with butter and sauté. Once lightly browned add roughly chopped onion. Cook together until translucent. Add chopped garlic & cook another minute. Add the 1 ½ T flour to help thicken gravy. Then add tomato paste and caramelize. Add stock (chicken broth) and return to simmer. Remove from heat. Place carrots and celery in the bottom of the slow cooker. Add meat, herbs, onion/mushroom mixture and "poke" down. High heat for 5-6 hours or until fork tender. Check every couple of hours and poke it down, remove bones, skim fat that rises to the top. Serve over mashed potatoes.