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Gordon Ramsay Pot Roast Recipe

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★★★★★

4.8 from 96 reviews

Gordon Ramsay’s Pot Roast is a classic, slow-braised chuck roast cooked to tender perfection with aromatic vegetables, fresh herbs, and a rich red wine and beef broth sauce. Finished with a bright parsley and lemon gremolata, this hearty and comforting dish is perfect for a celebratory dinner or cozy family meal.

Ingredients

Scale

Meat and Meat Preparation

  • 3–4 lb chuck roast, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced (for cooking)
  • 1 tablespoon tomato paste
  • 1 lb baby potatoes, halved or quartered if large
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces (optional)

Liquids and Herbs

  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf

Gremolata (Optional Garnish)

  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 lemon, zested

Instructions

  1. Sear the Beef: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides to enhance flavor and promote a good sear.
  2. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 3-4 minutes per side, until deeply browned. Remove from pot and set aside to retain all the delicious browned bits in the pot.
  3. Sauté the Aromatics: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, approximately 8-10 minutes. This builds depth of flavor.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly until fragrant, enhancing the savory base.
  5. Deglaze the Pot: Pour in the dry red wine and scrape up any browned bits stuck to the bottom of the pot. Let simmer for 2-3 minutes to reduce alcohol and concentrate flavor.
  6. Add Broth and Herbs: Add 4 cups beef broth, along with rosemary sprigs, thyme sprigs, and bay leaf to the pot, creating the braising liquid.
  7. Return the Beef: Place the seared chuck roast back into the pot. The liquid should come about halfway up the roast sides. Add more broth if needed to achieve this level.
  8. Bring to a Simmer: Heat the liquid to a gentle simmer over medium heat.
  9. Cover and Braise: Cover the Dutch oven tightly. Reduce heat to low so the liquid barely simmers. Braise for 3-4 hours until the chuck roast is fork-tender, checking after 3 hours.
  10. Add Vegetables: Once the beef is nearly fork-tender, add the halved baby potatoes, 1-inch carrots, and parsnips (if using). Make sure vegetables are mostly submerged in the liquid.
  11. Continue Braising: Cover again and cook for another 30-45 minutes until vegetables are tender.
  12. Remove the Beef: Take the roast out carefully and transfer to a cutting board. Let rest for 10-15 minutes to retain juices before shredding.
  13. Shred the Beef: Use two forks to shred the chuck roast into bite-sized pieces, perfect for serving and mixing with vegetables.
  14. Skim the Fat (Optional): While the beef is resting, skim excess fat from the surface of the braising liquid for a leaner sauce.
  15. Return the Beef to the Pot: Add the shredded beef back to the pot with vegetables and braising liquid. Stir gently to combine all components.
  16. Simmer and Thicken (Optional): For a thicker sauce, simmer uncovered for 10-15 minutes to reduce liquid, or stir in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until sauce thickens.
  17. Season to Taste: Taste the pot roast and adjust salt and pepper as necessary to enhance the overall flavor.
  18. Prepare the Gremolata (Optional): While simmering, mix chopped fresh parsley, minced garlic, and lemon zest in a small bowl to create a fresh, zesty garnish that cuts through the richness.
  19. Serve: Serve the pot roast hot over mashed potatoes, polenta, or with crusty bread. Garnish with gremolata if desired to brighten the dish.

Notes

  • Parsnips add a sweet depth but are optional if unavailable.
  • Skimming fat from the braising liquid makes the dish lighter but reduces richness.
  • Red wine should be dry for optimal flavor balance.
  • The gremolata is optional but adds a vibrant, fresh contrast to the rich braise.
  • Use a heavy-bottomed Dutch oven for even heat distribution during braising.
  • Leftovers reheat well and often taste better the next day after flavors meld.

Keywords: pot roast, chuck roast, braised beef, slow-cooked beef, Gordon Ramsay recipe, comfort food, hearty dinner

Find it online: https://amayaharis.com/gordon-ramsay-pot-roast-recipe/