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Bobby Flay Pot Roast Recipe

Bobby Flay Pot Roast recipe
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Pot roast is a slow-cooked beef dish where a tough cut of meat, such as chuck roast, is braised in broth, wine, and seasonings until it becomes melt-in-your-mouth tender. Bobby Flay’s version enhances the traditional recipe with a robust spice rub, deep caramelization, and a perfectly balanced sauce.

Ingredients

For the Roast

  • Beef chuck roast – 3 to 4 pounds
  • Kosher salt – 2 teaspoons
  • Black pepper (freshly ground) – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Garlic powder – 1 teaspoon
  • Flour (for dusting, optional) – 2 tablespoons
  • Olive oil – 3 tablespoons

For the Aromatics and Vegetables

  • Onion (sliced thick) – 1 large
  • Carrots (peeled and cut into chunks) – 3 large
  • Celery (chopped) – 2 stalks
  • Yukon Gold potatoes (halved) – 4 medium
  • Garlic (crushed) – 4 cloves
  • Tomato paste – 2 tablespoons

For the Braising Liquid

  • Beef broth – 4 cups
  • Red wine (optional, for depth of flavor) – 1 cup
  • Worcestershire sauce – 2 tablespoons
  • Bay leaves – 2
  • Fresh thyme (or 1 teaspoon dried) – 1 sprig
  • Fresh rosemary (or ½ teaspoon dried) – 1 sprig

For Garnish & Serving

  • Fresh parsley (chopped) – 2 tablespoons
  • Crusty bread – For serving

Instructions

  • Season the beef – Pat the chuck roast dry and rub it generously with salt, black pepper, smoked paprika, and garlic powder.
  • Sear the meat – Heat olive oil in a Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until browned. Remove and set aside.
  • Sauté the aromatics – In the same pot, cook onions, carrots, celery, and garlic until softened. Stir in tomato paste and cook for another 2 minutes.
  • Deglaze with wine – Pour in red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 3 minutes to cook off the alcohol.
  • Add broth and herbs – Stir in beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
  • Return the beef to the pot – Place the roast back in the pot, ensuring it’s mostly submerged in the liquid.
  • Slow cook until tender – Cover and simmer on low heat for 3-4 hours, or until the meat is fork-tender.
  • Add potatoes in the last hour – Stir in potatoes during the final hour of cooking to keep them from overcooking.
  • Rest and serve – Remove the roast, discard bay leaves, and let the meat rest before slicing. Serve with vegetables and ladle the rich gravy over the top.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-pot-roast/