American pot roast

Get all the richness of a slow-cooked stock in a fraction of the time. This pot roast uses powdered gelatine to create a luscious, silky sauce, mimicking the depth and body of traditional long-simmered broths.

• serves

  6

• prep

  20 minutes

• cook

  3:45 hours

• difficulty

  Easy

Ingredients

• 1.5 kg beef chuck roast
• 2 tbsp (40 ml) vegetable oil
• 4 garlic cloves, roughly chopped
• 3 brown onions (1 finely chopped, 2 quartered)
• 3 carrots (1 finely chopped, 2 cut into 2 cm lengths)
• 1 stick celery, finely chopped
• 1 cup red wine
• 2 tbsp plain flour
• 2 beef stock cubes
• 2 tsp mixed dried herbs
• 2 tsp gelatine powder (optional)
• 2 tbsp Worcestershire sauce
• 1 tbsp dark soy sauce
• 400 g new potatoes
• 6 small brussels sprouts (optional)
• 20 g butter
• 2 tsp red wine vinegar

Instructions

1. Preheat the oven to 180˚C. Season the beef very well on all sides with salt and pepper. Heat a large, heavy-based saucepan over medium heat, then add the oil. Brown the beef on all sides and remove from the pan.
2. Add the garlic, finely chopped onion and carrot (the quartered onion and carrot will be added later!) and celery to the pan. Fry for about 5 minutes, then pour in the wine and bring to a simmer. Simmer for 1 minute, then whisk in the flour. Crumble in the beef stock cubes, then add the herbs, gelatine powder (if using), Worcestershire sauce and dark soy sauce. Return the beef to the pan with 2 cups of water and 1 tsp salt. Bring to a simmer, cover and bake for 2 hours.
3. After 2 hours, add the quartered onions, 2 cm carrot lengths and potatoes to the pot, turn the beef and cook for a further 1½ hours. Remove from the oven and stand uncovered for 15 minutes to cool slightly. If the gravy is too thin, you can remove the beef and vegetables and simmer the sauce on the stove until thickened to your liking.
4. When ready to serve, bring a small saucepan of water to the simmer. Boil the brussels sprouts (if using) for 5 minutes, or until tender, then drain and toss with the butter and a generous pinch of salt and pepper.
5. Transfer the American pot roast and vegetables to a large serving platter. Drizzle with red wine vinegar and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.