| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 40 min |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Extra-virgin olive oil
- One 3-pound chuck roast, tied
- Kosher salt
- 3 ribs celery, diced
- 2 onions, diced
- 1 pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 3 bay leaves
- 2 star anise
- 1 fresh thyme bundle
- 2 strips orange zest (removed from the orange with a vegetable peeler)
- 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
- 1/2 cup chicken stock
Instructions
- Preheat the oven to 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. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it 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 1/2 cup water. 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. Taste, then add the chicken stock 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 478 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 49 g |
| Cholesterol | 137 mg |
| Sodium | 1069 mg |
Reviews
This was terrific, I’ve made for many, many years. I leave out the J-artichokes as they are not easy to get. Wasn’t this originally, “Not Your Mama’s Pot Roast”. Family loves the blend of the flavors.
I love this recipe. I have been making it for several years and a family favorite. Leftovers are even better! 9/22 making it for the Jewish New Year today. Looking forward to enjoying this recipe all over again. Check Ina’s Noodle Kugal another recipe that’s great for the holidays. I add apple to it
This recipe was a lot of work. It was good, not great. it was disappointing.
Outstanding! Made this earlier this week and it was a hit best pot roast ever!
Outstanding!
Too complicated, and definitely not “easy” for a novice (which I am not). It’s a pot roast. They’re notoriously simple to cook.
This is now my go to Pot Roast recipe. We couldn’t stop eating it! The meat so tender, the sauce so delicious. There are some unusual ingredients and it does require lots of time. The smell is intoxicating. My family was drooling with anticipation. And then the flavor bomb. Wow!
I’ve made this recipe several times for company and family dinners. It’s always been a hit and everyone raves. We love it! With that said, I wouldn’t rate it as easy, even though it isn’t difficult for me, as I love to cook and do so often. However, for the novice cook who reads “easy” for this recipe, it may be a little more challenging. There’s a lot of chopping, and it’s time consuming with having to turn the meat over after an hour, then another hour you have to remove the meat to add the veggies. Then taking the lid off to thicken the sauce after another half hour and roasting for 20 more minutes. I saw that some of the reviewers used a crock pot instead of an oven, which would eliminate those steps. I think I’ve passed on this recipe to everyone who has tried it, so it is definitely a 5 star dinner!!
I made this without the figs, artichokes, & star anise the 1st time because I didn’t have the ingredients on hand, and it was the best pot roast my family has ever had; so I continue to make it that way. During the spring & summer I leave out the butternut squash & serve with red potatoes ~ it’s amazing! The squished red potatoes soak up that red wine vinegar garlicy tomato sauce, such a palette pleaser!!!
This was delicious and very easy to make for a weekend dinner since it mostly requires cooking time. The star anise and orange were a wonderful combination. The figs tasted great, but we didn’t care for the texture; I might try dates next time. I substituted rutabagas for the Jerusalem Artichokes since they weren’t available. Do make something for the sauce to go over since there’s a lot of it. I made mashed potatoes, which were soo yummy with the sauce.