Dec '25 • General discussion
My Kind of Potroast
1. The Main Components
• Beef: 3–5 lbs Chuck Roast. This is the best cut because it has the connective tissue that breaks down into tender perfection.
• Fats: 2 tbsp High-smoke point oil (like avocado or canola) for searing the meat.
2. The Aromatics & Vegetables
• Onions: 1 large yellow onion, cut into thick wedges.
• Garlic: 4–6 cloves, smashed or minced.
• Carrots: 1 lb thick-cut carrots (chunks hold up better than baby carrots).
• Potatoes: 1 lb Yukon Gold or Red potatoes (waxier potatoes hold their shape better).
• Green bell peppers
3. The Braising Liquid
• Broth or plain water: 2–3 cups Beef broth (low sodium is usually best so you can control the salt).
• Wine (Optional): 1 cup Dry red wine (Cabernet or Merlot) to deglaze the pan and add depth.
• Acidity: 1 tbsp Worcestershire sauce and 1 tbsp Tomato paste.
4. Herbs & Seasonings
• Salt & Pepper: Use a generous amount of Kosher salt and cracked black pepper to crust the meat before searing.
• Fresh Herbs: Optional. 1 sprigs of Thyme, 1 sprigs of Rosemary, and 2 Bay leaves.
• Dried Spices: 1 tsp Onion powder or Garlic powder (optional, for the rub).
Comment below if you would like the full recipe.https://youtube.com/shorts/3p2I1zBRH3Y?si=RyhJL6JU8ohqX2lx
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My Kind of Potroast
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