Bobby Flay's Pot Roast Recipe
When it comes to pot roast, Bobby Flay knows exactly how to make it unforgettable.The braising liquid is where all the magic happens. I mix beef broth, a touch of red wine, and tomato paste for a bold, balanced result.Another must-do? Toss in fresh herbs like thyme and rosemary. As the roast simmers, they infuse everything with an earthy aroma.I like to add baby potatoes and pearl onions—they cook up tender but never break apart, giving each bite variety and texture.
Servings: 6
Ingredients
- 3 lb Beef Chuck Roast
- 2 tbsp Olive Oil
- 4 cloves Garlic minced
- 1 large Onion sliced
- 4 Carrots chopped
- 2 stalks Celery chopped
- 1 cup Beef Broth
- Salt and Pepper to taste
Instructions
- Preheat your oven to 275°F.
- Rub the roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Brown the roast on all sides for about 10-12 minutes.
- Transfer the roast to a plate once browned.
- In the same pot, add garlic, onion, carrots, and celery.
- Sauté for about 5 minutes until veggies begin to soften.
- Add the beef broth to the pot and stir.
- Return the roast to the pot, nestling it among the veggies.
- Cover the pot with a lid.
- Transfer the pot to the preheated oven.
- Cook for about 3.5 to 4 hours, until the meat is fork-tender.
- It should look like it’s falling apart!