Recipe for Pot Roast

© 2016 Kotokami LLC
  • For 4 People
  • Preparation:
  • Cooking:


  • 1.35kg (3lb) Beef Chuck
  • 12-18g (2t-1T) Kosher Salt
  • 236ml (1 cup) Water
  • 3 sprigs Thyme
  • 1 Bay Leaf
  • 3 large Garlic cloves
  • 16g (1T) Tomato Paste
  • 15g (1T) Glace de viande, optional
  • 16-20 Fingerling or small Potatoes, optional
  • 75g (½) large Onion
  • 120g (1 cup) Carrots


  • Pat dry the beef with paper towels and salt the chuck on all sides. Rub in the salt thoroughly.
  • Pour enough oil into a fry pan in order to cover the bottom, and sear the beef over a medium-high flame, until all sides have browned and begun to caramelize, about 3 minutes on each side.
  • Transfer the beef into a large saucepan or pot, and set aside. Add the water to the fry pan and deglaze. Pour the liquid into the pot and set it over the flame.
  • Add the thyme, bay leaf, garlic, tomato paste, and glace into the pot. Once it begins to boil, cover, and lower the flame and simmer for 2-2½ hours, flipping the meat every 30 minutes.
  • After about 2-2½ hours, wash and scrub the potatoes and cut up the onion into large slices. Add them to the pot. Let it simmer for about 15 minutes.
  • Cut the carrot into large pieces, about 2 inches in length, and add them to the pot. Simmer for another 15-20 minutes.
  • Test with a skewer or fork to see if the carrots and potatoes are tender. Keep cooking for another 5-10 minutes until they are ready. Turn off the flame and remove the chuck from the pot to a cutting board. Remove the onions and root vegetables as well.
  • Turn up the flame and reduce the liquid to half. Slice the meat into four portions, and plate the meat with the onions, carrots, and potatoes. Spoon some of the liquid onto the slices of beef. Enjoy with pieces of garlic toast!

*Bunny Wisdom*

  • I pat-dry the beef to mop up some of the blood. This is also around the time I might remove large pieces of fat, if there are any.
  • Searing and forming a brown crust gives the pot roast a lot of flavor!
  • Add only enough deglazing liquid to the pot so that the liquid line is halfway up the height of the meat.
  • Glace de viande is a French glaze made by slowly evaporating the water content of brown stock until it becomes gelatinous, usually 1/10th of the volume of stock. When we don't have time to make our own, we use a ready-made glace by More than Gourmet.
  • Flipping the meat every half-hour allows the liquid to mingle with all sides of the chuck.
  • Cut the small potatoes, or fingerlings, in half if they are really big. Otherwise, leave them whole. Additionally, cut the carrots in half if they are too big, or use baby carrots to save time.
  • I don’t really like eating mushy carrots and potatoes, so I leave them out of the pot roast until the last half-hour. If you like your root vegetables a little softer, simmer for a longer time until they are tender and to your liking.

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