Reading Time: 2 minutesThis delicious pot roast recipe is a true “stick to your ribs” kind of meal.
It’s the kind of pot roast your grandmother would make. Simple and flavorful, it’ll warm you up all the way down to your soul.
It all starts with grass-fed chuck roast, then we add in vegetables to round out the flavor – the more the merrier, honestly. Like any pot roast, this recipe takes a while to cook, but it’s so worth it.
Pot Roast with Celery Root Puree
It all starts with grass-fed chuck roast, then we add in vegetables to round out the flavor. Like any pot roast, this recipe takes a while to cook, but it’s so worth it.
Ingredients
- 3 lbs beef chuck roast
- 4 large celery roots peeled and cubed
- 3 carrots cut into 1-inch pieces
- 4 celery ribs cut into 1-inch pieces
- 2 onions quartered
- 5 cloves garlic smashed
- 1 32-ounce carton beef stock
- 2 cups red wine
- 3 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 2 Tbsp olive oil
- 4 Tbsp butter cubed
- Salt and pepper to taste
Instructions
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Preheat oven to 300 degrees Fahrenheit.
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Heat a large Dutch oven or a thick-bottomed pot on medium high.
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Season beef on all sides with salt and pepper.
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Add oil to pot. Brown beef on all sides, then remove.
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Add carrots, celery, onion, and garlic to the same pot and season with salt and pepper. Cook, stirring often, until browned. About 6 minutes.
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Deglaze the pot with red wine, making sure to scrape the brown bits off the bottom of the pot.
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Return beef to pot. Pour in beef stock. Add thyme, rosemary, and bay leaf.
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Cover and place pot in the oven for 3-4 hours or until beef is tender.
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While beef is in the oven, bring a large pot of salted water to a boil.
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Add celery root and boil until very soft. About 20 minutes.
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Strain celery root then mash using a potato masher or fork.
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Fold in butter and season with salt and pepper. Reserve on very low heat until ready for serving.
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Remove pot from oven. Temporarily remove beef and vegetables from the cooking liquid.
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Reduce the cooking liquid by half and then return the vegetables to the pot.
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To serve, spoon mash into shallow bowls. Cut beef into thick slices and place on top of mash. Ladle vegetables and liquid over top of beef.
Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.
