Gordon Ramsay's Pot Roast Recipe
Description
Who doesn’t love a good pot roast? This recipe by Gordon Ramsay is sure to be a hit with your family and friends. This delicious pot roast is made with a variety of herbs, spices, and vegetables that give it a unique and flavorful twist. The roast is slow cooked and served with a tasty gravy. If you're looking for a classic comfort food that has a gourmet touch, this recipe is for you!
Prep Time
Preparing this pot roast will take approximately 45 minutes. This includes prepping the ingredients, browning the meat, and putting it all together in the pot. You’ll also want to factor in additional time to allow the roast to slow cook. Total time: approximately 2 hours and 45 minutes.
Cook Time
This pot roast takes approximately 2 hours and 30 minutes to slow cook. This is the perfect amount of time to allow the flavors to blend together and the roast to become perfectly tender. If you’d like to cook it for a shorter period of time, you can reduce the cook time, but the roast may not be as tender.
Ingredients
- 2-3 lbs of boneless chuck roast
- 3 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1 tablespoon of tomato paste
- 1 cup of beef broth
- 1 cup of red wine
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 bay leaf
- Salt and pepper to taste
Instructions
1. Preheat the oven to 350°F. Heat the olive oil in a large Dutch oven or cast iron skillet over medium-high heat. 2. Season the chuck roast with salt and pepper. Add the roast to the hot oil and brown it on all sides. 3. Remove the browned roast from the pot and set aside. 4. Add the onion, garlic, thyme, rosemary, oregano, and paprika to the pot and cook until the vegetables are soft and fragrant. 5. Add the tomato paste and cook for an additional 2 minutes. 6. Return the roast to the pot and add the beef broth, red wine, carrots, celery, and bay leaf. 7. Bring the liquid to a simmer and cover the pot. 8. Transfer the pot to the preheated oven and cook for 2 hours and 30 minutes. 9. Remove the pot from the oven and let the roast rest for 10 minutes before slicing. 10. Serve the pot roast with the cooking liquid as a flavorful gravy.
Equipment
- Large Dutch oven or cast iron skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Oven-safe pot or baking dish with lid
Notes
For extra flavor, you can add a few cloves of smashed garlic to the pot. You can also add some diced potatoes and mushrooms to the pot to make it a complete meal. If you don’t have any red wine on hand, you can substitute with beef broth.
Nutrition: Per Serving
- Calories: 567
- Fat: 34g
- Carbohydrates: 7g
- Protein: 50g
- Sodium: 350mg
Recipe Tips
This recipe can easily be doubled or tripled to serve a larger crowd. You can also use a slow cooker to cook the pot roast. Just add all the ingredients to the slow cooker and set it to low for 8-10 hours. For a heartier pot roast, add diced potatoes and mushrooms during the last hour of cooking.
This pot roast is sure to be a hit with your family and friends. The combination of herbs and spices gives it a unique and flavorful twist. The slow cooking process ensures that the roast is tender and juicy. Serve it with a side of mashed potatoes or your favorite vegetable for a complete meal.
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