| Level: | Easy |
| Total: | 4 hr |
| Prep: | 40 min |
| Cook: | 3 hr 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 4 hr |
| Prep: | 40 min |
| Cook: | 3 hr 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Extra-virgin olive oil
- One 3-pound chuck roast, tied
- Kosher salt
- 3 ribs celery, thinly sliced on the bias
- 2 onions, thinly sliced
- 1 pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 4 cups chicken stock
- 3 bay leaves
- 2 strips orange zest (removed from the orange with a vegetable peeler)
- 2 star anise
- 1 fresh thyme bundle
- 2 cups 1/2-inch diced butternut squash
- 1 1/2 cups 1/2-inch diced Jerusalem artichokes
- 6 to 8 dried figs, stems removed and quartered
Instructions
- Preheat the oven 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat.
- Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
- Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
- Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
- Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
- Wine Pairing Suggestion: Pinot Noir
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 545 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 53 g |
| Cholesterol | 141 mg |
| Sodium | 1399 mg |
| Serving Size | 1 of 6 servings |
| Calories | 545 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 53 g |
| Cholesterol | 141 mg |
| Sodium | 1399 mg |
Reviews
Disappointed. Too much anise and stock. The pot roast didn’t taste like beef, anise was the dominant flavor and because of the amount of stock, it tasted boiled and was tough. My mom used to make pot roast every Sunday morning and it would cook while we were in church. I was really looking forward to that caramelized pot roast. I think it would be very good if the beef was braised and cooked separately, and the sauce and veggies boiled together, and then combined with the beef at the end of cooking. I also substituted dates for figs based on previous reviews. I will try it again separately. Otherwise, not worth the trouble.
I made a version of this recipe with what I had on hand. My veggies were carrots, onions and celery. I browned them a little, separately, in batches. Then added the tomato paste, cooked for three minutes, then added beef broth. I also didn’t have figs so added quartered dates. I used the orange rind and dried thyme. I cooked as directed, checking after an hour, adding broth, checking again in an hour, adding broth. I cooked until the meat was tender, and it took the nearly 3lb roast 3 hours. It was so delicious, so flavorful, I will make this recipe as long as I live!
Excellent recipe
Love love love this recipe! Make it several times a year for the past 2-3 years. Great merging of flavors and yes even better the next day! If there are people struggling finding the Jerusalem artichokes, use canned artichoke bottoms or sun chokes all obtainable at the grocery store.
Fantastic dish. My family loves it and is easy to make.
This roast had a wonderful aroma as it was cooking and was OOOH SOOOO DELICIOUS!! Anne you are AWESOME! Two thumbs up!!
I saw this recipe on the best thing I ever made. I have made my pot roast the same way forever. Our store didn’t have Jerusalem artichokes so I left them out. In my opinion this is a roast you would get in a five star restaurant! I will make this again!
This was very tasty. It is helpful to partially cook the diced jerusalem Artichokes before you put them in with the meat, they take a while to cook. A tad sweet but very good.
Delicious, but it is irresponsible to include Jerusalem artichokes in a recipe without mentioning that they will cause many people…intestinal distress. There’s a reason it’s called the “fartichoke.” Unless you know what you’re getting into, I might use potatoes or celery root instead.
Recipe for potluck roast