Classic Pot Roast with Gremolata: A Comfort Food Favorite
This classic pot roast with gremolata is the ultimate comfort food. Tender chuck roast, hearty vegetables, and a flavorful broth combine for a satisfying meal that’s perfect for any occasion.
Why You’ll Love This Dish
This pot roast recipe combines classic comfort food flavors with an elevated twist, thanks to the zesty gremolata topping. The tender, juicy chuck roast, slow-cooked to perfection, is complemented by hearty vegetables and a flavorful broth. Whether you’re serving it for a cozy family dinner or impressing guests at a gathering, this dish is a guaranteed hit. Plus, the gremolata adds a refreshing burst of citrus and herbs that takes this dish from ordinary to extraordinary.
Ingredients Breakdown and Tips
Main Ingredients:
Chuck Roast (4-5 lbs): The ideal cut for pot roast, with its marbling ensuring a tender, flavorful result after slow cooking.
Tip: Bring the roast to room temperature for even cooking.
Garlic Cloves (9-11): Stuffed into the roast, these infuse it with deep, aromatic flavor.
Basil Pesto (6 oz): Acts as a flavorful marinade and adds herbaceous notes.
Tip: Use homemade pesto for a fresh, vibrant flavor.
Kosher Salt (1 tbsp) and Black Pepper (2 tsp): Essential seasonings that enhance all other flavors.
Garlic Powder (2 tsp), Smoked Paprika (1 tsp), Italian Seasoning (1 tsp): These spices add layers of warmth and depth.
All-Purpose Flour (1/2 cup): Used to coat the roast for a crispy sear and to slightly thicken the broth.
Extra Virgin Olive Oil (3 tbsp): For searing the roast and sautéing the vegetables.
Carrots (4, peeled and chopped): Add sweetness and a pop of color.
Red Onion (1, chopped): Provides a mild, savory base for the dish.
Beef Stock (2 cups): Ensures a rich, savory braising liquid.
Worcestershire Sauce (2 tbsp): Adds umami and enhances the savory flavor.
Bay Leaves (2): Impart subtle earthy notes to the broth.
Small Potatoes (1 lb): Added toward the end of cooking for a perfectly tender side.
Gremolata Topping:
Lemon Zest (Zest of 2 lemons): Adds a bright, citrusy finish.
Italian Parsley (¼ cup, chopped): Provides a fresh, herbal contrast.
Garlic (4 cloves, minced): Adds a punchy, aromatic layer.
Step-by-Step Directions
1. Prepare the Roast
Preheat your oven to 300°F (150°C). Use a small knife to make 9-11 one-inch-deep pockets on the top of the roast. Insert garlic cloves into the pockets and cover each with ½ tsp of pesto.
2. Season the Roast
In a small bowl, mix together kosher salt, black pepper, garlic powder, smoked paprika, and Italian seasoning. Liberally season the roast on all sides.
3. Sear the Roast
Heat a Dutch oven over medium heat and add olive oil. Coat the roast lightly in flour and sear for 3 minutes on each side until browned. Remove the roast and spread the remaining pesto evenly over both sides. Set aside.
4. Cook the Vegetables
Add the carrots and red onion to the Dutch oven. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
5. Build the Broth
Pour in the beef stock, Worcestershire sauce, and add the bay leaves. Stir to combine. Return the roast to the Dutch oven and bring the liquid to a boil.
6. Bake the Roast
Cover the Dutch oven and transfer it to the preheated oven. Bake for 3 hours and 30 minutes, adding the potatoes with one hour remaining. Check the roast for fork tenderness; if it’s not tender enough, continue baking in 30-minute increments.
7. Prepare the Gremolata
While the roast cooks, combine lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.
8. Serve and Garnish
When ready to serve, transfer the roast and vegetables to a platter. Spoon the gremolata over the top for a burst of fresh flavor. Serve with the vegetables and enjoy!
Why This Recipe Works
Tender Meat: The slow cooking method breaks down the collagen in the chuck roast, making it melt-in-your-mouth tender.
Flavorful Broth: The combination of Worcestershire, beef stock, and bay leaves creates a rich, savory braising liquid.
Bright Finish: The gremolata’s citrusy, herbal notes provide a refreshing contrast to the hearty roast.
Complete Meal: With protein, vegetables, and potatoes, this dish is a satisfying, all-in-one meal.
Tips for Success
Don’t Skip the Sear: Browning the roast locks in flavor and creates a beautiful crust.
Use a Dutch Oven: Its heavy lid and even heat distribution ensure perfect braising.
Let It Rest: Allow the roast to rest for 10 minutes before slicing to retain its juices.
Customize Vegetables: Add parsnips, celery, or mushrooms for variety.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in portions with the broth for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Warm in a 350°F oven or on the stovetop until heated through.
Suggested Pairings
Bread: Serve with crusty bread to soak up the delicious broth.
Wine: Pair with a full-bodied red like Cabernet Sauvignon or Merlot.
Salad: A simple green salad with a light vinaigrette complements the richness of the roast.
Classic Pot Roast with Gremolata
Ingredients
- Chuck Roast (4-5 lbs)
- Garlic Cloves (9-11)
- Basil Pesto (6 oz)
- Kosher Salt (1 tbsp) and Black Pepper (2 tsp)
- Garlic Powder (2 tsp)
- Smoked Paprika (1 tsp)
- Italian Seasoning (1 tsp)
- All-purpose flour (1/2 cup)
- Extra Virgin Olive Oil (3 tbsp)
- Carrots (4, peeled and chopped)
- Red Onion (1, chopped)
- Beef Stock (2 cups)
- Worcestershire Sauce (2 tbsp)
- Bay Leaves (2)
- Small Potatoes (1 lb)
- Lemon Zest (Zest of 2 lemons)
- Italian Parsley (¼ cup, chopped)
- Garlic (4 cloves, minced)
Instructions
- Preheat your oven to 300°F (150°C). Use a small knife to make 9-11 one-inch-deep pockets on the top of the roast. Insert garlic cloves into the pockets and cover each with ½ tsp of pesto.
- In a small bowl, mix together kosher salt, black pepper, garlic powder, smoked paprika, and Italian seasoning. Liberally season the roast on all sides.
- Heat a Dutch oven over medium heat and add olive oil. Coat the roast lightly in flour and sear for 3 minutes on each side until browned. Remove the roast and spread the remaining pesto evenly over both sides. Set aside.
- Add the carrots and red onion to the Dutch oven. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
- Pour in the beef stock, Worcestershire sauce, and add the bay leaves. Stir to combine. Return the roast to the Dutch oven and bring the liquid to a boil.
- Cover the Dutch oven and transfer it to the preheated oven. Bake for 3 hours and 30 minutes, adding the potatoes with one hour remaining. Check the roast for fork tenderness; if it’s not tender enough, continue baking in 30-minute increments.
- While the roast cooks, combine lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.
- When ready to serve, transfer the roast and vegetables to a platter. Spoon the gremolata over the top for a burst of fresh flavor. Serve with the vegetables and enjoy!
Notes
Tips for Success
- Don’t Skip the Sear: Browning the roast locks in flavor and creates a beautiful crust.
- Use a Dutch Oven: Its heavy lid and even heat distribution ensure perfect braising.
- Let It Rest: Allow the roast to rest for 10 minutes before slicing to retain its juices.
- Customize Vegetables: Add parsnips, celery, or mushrooms for variety.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions with the broth for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a 350°F oven or on the stovetop until heated through.
Suggested Pairings
- Bread: Serve with crusty bread to soak up the delicious broth.
- Wine: Pair with a full-bodied red like Cabernet Sauvignon or Merlot.
- Salad: A simple green salad with a light vinaigrette complements the richness of the roast.
Ready to make the ultimate comfort food? Try this pot roast recipe and let us know how it turned out in the comments below! Don’t forget to share your photos and tag us for a chance to be featured. Hungry for more? Subscribe to our newsletter for weekly recipes and tips straight to your inbox
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