Pot Roast Better Than Beef Bourguignon
About this recipe
This pot roast is a game changer, claiming to be even better than the classic beef bourguignon. With a rich, flavorful sauce and tender meat, it's a comforting dish that requires less effort than you might think.
Using beef chuck roast, which has the perfect fat-to-lean ratio, this recipe ensures a juicy and succulent outcome. The combination of caramelized vegetables and a well-seasoned broth elevates the dish without overwhelming it.
Ingredient notes
- Beef chuck roast should be between 3-5 lbs (1500g).
- Shallots can be substituted with onions, cut into a chunky dice.
- Carrots should be cut into obliques for better presentation, but a large chunky dice works too.
- Flour can be all-purpose or gluten-free; the creator used Bob's Red Mill 1-to-1 gluten-free flour.
Tips from Brian Lagerstrom’s video
- Salt the beef liberally and let it sit at room temperature for 20 minutes to enhance flavor.
- Ensure the beef is very dry before searing to achieve a good crust.
- Press the meat down into the pot while searing to avoid steam buildup, which can prevent browning.
- Use a probe thermometer to monitor the internal temperature, aiming for 195°F (90°C) for optimal tenderness.
Good to know
- How long does this pot roast take to cook?
- The total cooking time is about 4-5 hours in the oven.
- What type of pot should I use for this recipe?
- A Dutch oven or a large heavy-bottomed pot is recommended for searing and braising.
- Can I use a different cut of beef?
- Chuck roast is recommended as it has the right fat-to-lean ratio for this recipe.
- What should I serve with the pot roast?
- The creator suggests serving it on top of baked mashed potatoes with roasted veggies and extra sauce.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Liberally salt all sides of the chuck roast and allow it to sit at room temperature for 20 minutes.
- 2
Prep the veggies: cut shallots into a chunky dice, cut celery into 1-2"/3-5cm long planks, cut carrots into obliques, and mince garlic.
- 3
Dry the beef very well on all sides with a towel before searing.
- 4
Preheat a Dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil.
- 5
Drop in the salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6 minutes. Transfer to a plate.
- 6
Return the pot to medium heat and add 50g of butter, followed by the veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 minutes.
- 7
Add tomato paste and stir, sautéing for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 seconds.
- 8
Add in wine and Worcestershire sauce, stirring to deglaze the solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer.
- 9
When simmering, snuggle the seared beef into the pot so that it’s touching the bottom. Add bay leaves and thyme.
- 10
Add a probe thermometer if you have one, set the temp to 195F/90C. Cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours, checking on the beef in about 2 hours when the temp hits 195F.
- 11
Check the meat; it shouldn’t be shreddable yet. Return the lid to the pot and return the pot to the oven to cook for about 2-3 more hours, checking the roast again at the 4-4.5 hour mark.
- 12
Maintain the temperature of about 190-205F/90C until the meat is fork tender and shreddable, but does not totally fall apart. If the internal temp rises above this, turn down the oven to maintain 190-205F.
- 13
When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed.
- 14
Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
Heads up — we had to guess a little:
- The quantity for the neutral oil was inferred as it was not specified in the source.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
Are you Brian Lagerstrom? Claim this page or ask us to take it down. Your call, always.
