Beef Pot Roast with Gravy
A classic German-style beef pot roast braised low and slow in red wine and beef stock with aromatic vegetables. The meat becomes incredibly tender and the braising liquid turns into a rich, silky gravy thickened with cornstarch. Slice and portion with gravy for perfect freezer meals.
Nutrition per 100g
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Ingredients
- 1500 g beef chuck roast
- 800 g beef broth
- 400 g red wine
- 200 g shallots
- 200 g carrot
- 200 g celery root
- 200 g leek
- 15 g tomato paste
- 15 g sugar
- 20 g clarified butter
- 30 g cornstarch
- 5 g bay leaves
- 10 g salt
- 5 g black pepper
- 10 g mustard
Mise en Place
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Pat the beef dry with paper towels and season generously with salt and pepper on all sides.
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Peel and halve the shallots.
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Peel and cut the carrots into thick chunks.
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Peel and cut the celery root into thick chunks.
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Clean the leek and cut into thick rings.
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You will need a large roasting pan or Dutch oven with a lid, at least 28 cm in diameter.
Instructions
Preheat the oven to 160 degrees Celsius.
Heat the clarified butter in the roasting pan over high heat. Sear the beef on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside.
Sprinkle the sugar into the pan and let it caramelize slightly. Add the tomato paste and stir for 1 minute.
Add the shallots, carrots, celery root, and leek. Cook for 5 minutes, stirring occasionally.
Pour in the red wine and scrape the bottom of the pan to deglaze. Let it simmer for 2 minutes.
Add the beef broth and bay leaves. Return the beef to the pan. The liquid should come about halfway up the meat.
Bring to a boil, cover with the lid, and transfer to the oven. Cook for 3 hours, flipping the meat once halfway through, until the beef is completely fork-tender.
Remove the beef and let it rest for 15 minutes. Strain the braising liquid through a sieve into a pot, pressing the vegetables to extract their flavor.
Mix the cornstarch with a splash of cold water. Bring the braising liquid to a simmer and stir in the cornstarch mixture. Cook for 2-3 minutes until the gravy thickens.
Season the gravy with mustard, salt, and pepper to taste.
Slice the beef into portions of about 200 g each.
Let the beef slices and gravy cool completely. Vacuum-seal individual 200 g portions of sliced beef. Portion the gravy into separate small airtight containers. Label everything with date and contents.
Thaw the beef and gravy overnight in the refrigerator. Reheat the beef slices in a pan with the gravy over medium heat until hot throughout, about 5-7 minutes. Alternatively, place the sealed bag in warm water for 15 minutes, then heat with gravy in a pan.