A1 and Only Pot Roast
Slow-Cooked Chuck Roast with Tangy A1 Sauce and Root Vegetables
4 hours 45 minutes
Serves 6
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This American classic gets a savory upgrade: ultra-tender chuck roast, slow-braised with bold A1 steak sauce and a hearty mix of vegetables. Along the way, you'll master the dark art of searing meat and coaxing umami from humble roots. (Bonus: A1 isn't just for dipping!)
Equipment needed
- Dutch oven
Ingredients
Yield
6
Instructions
- 01Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper.
- 02Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides, about 4-5 minutes per side. Transfer to a plate.
- 03Reduce the heat to medium. Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until onions are softened and starting to brown, about 6 minutes.
- 04Stir in the tomato paste and cook for 1 minute until darkened and fragrant.
- 05Pour in the beef broth, A1 steak sauce, and Worcestershire sauce. Scrape up any browned bits from the bottom with a wooden spoon. Add the thyme sprigs and bay leaf.
- 06Return the seared roast (and any juices) to the pot. Tuck the potatoes around the roast. Bring to a simmer, then cover tightly with a lid.
- 07Transfer the pot to a 325°F oven and cook for 3 1/2 to 4 hours, until the beef is fork-tender and vegetables are soft.
- 08Carefully remove the roast and vegetables to a platter. Discard the bay leaf and thyme stems.
- 09Skim excess fat from the braising liquid. Simmer the liquid over medium heat for 8-10 minutes, uncovered, to thicken slightly.
- 10Slice or shred the roast and serve with vegetables. Spoon some of the sauce over top and sprinkle generously with chopped parsley. Season with salt and pepper as needed.
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