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Pot Roast


  • 1 Chuck Roast about 5 pounds
  • ¼ cup Clarified Butter or Vegetable or Avocado Oil
  • 2 or 3 Onions cut into large chunks
  • 2 cups approx. Mushrooms chopped into quarters
  • 6 to 8 large whole Garlic Cloves
  • ¼ cup of Flour
  • About 16 ounces of a good Red Wine, if you do not use wine use the same amount of stock to replace it
  • 24 approx. ounces Beef Stock
  • 2 cups Carrots chopped into 1 inch pieces
  • 2 cups Celery chopped into 1 inch pieces
  • 2 tablespoons if mixed Thyme & Rosemary chopped
  • Salt and Pepper to taste, The Chef used his Garlic Salt
  • 2 tablespoons of Worcestershire Sauce


  • Salt and pepper your roast on both side and heat your pot with clarified butter to 365ºF / 185ºC.  Sear the roast on both side and reserve.
  • In the pot add the onion and sauté them until golden brown.  Make sure your scrape the bottom of your pot to avoid burning.  Add the mushrooms season them with salt and cook for a few minutes to release their water.  Add the garlic cook for a few seconds.  Add the flour, mix well and immediately add your wine or your stock (if you do not cook with wine) Be sure to mix well and scarp the bottom of the pot to avoid sticking.
  • Add the carrots and celery, Worcestershire sauce, adjust salt and pepper to taste.
    Cook on the stove very slowly for at least 3 hours or until the meat is easily pulled with a fork.  
  • Serve with Pappardelle Pasta or Mashed Potatoes. 


For the Staub Dutch Oven:  click here
For the Garlic Salt:  click here
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