Perfect Pot Roast With Pickled Onions Recipe

By Chris Rogienski

Chef Chris Rogienski's hearty pot roast recipe is ideal for gatherings—it's the kind of meaty comfort food that feeds souls, not just stomachs. He serves this version at Supperland restaurant in Charlotte, North Carolina—one of our 10 Best New Restaurants of 2022—and it comes with a few smart tricks: First, he seasons the meat at least 12 hours before searing it in a Dutch oven on the stovetop. Next, he sautés some veg in the beef drippings before he deglazes the pot with red wine and beef stock, and he wraps up fresh thyme and peppercorns in cheesecloth so that the sachet can easily be plucked out when the braise is done braising. After cooking, Rogienski makes the most of the flavorful tomato-, carrot-, and onion-enriched juices by blending them into a silky gravy to spoon over the fall-apart tender meat, which he then tops with tangles of quick-pickled onions.

Rogienski uses pricey Wagyu beef, but any good-quality chuck roast will do. Or, try substituting with rib eye or chicken thighs if you prefer. The onion garnish brings welcome brightness to the hours-long roast, but you may want something else to serve alongside. May we suggest our favorite mashed potatoes, mustardy roasted red potatoes, or (if you’re really ambitious) BA's Best Mac and Cheese?

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Dutch Oven

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Cheesecloth

$9 At Amazon

Immersion Blender

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Slotted Spoon

$13 $10 At Amazon

4–6 servings

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Season 3 lb. boneless beef chuck roast, cut into 6 pieces (about 8 oz. each), generously on all sides with some kosher salt, then freshly ground black pepper. Place in an airtight container, cover, and chill 12 hours.

Let meat sit at room temperature 30 minutes before roasting.

Preheat oven to 300°. Place 6 sprigs thyme and 10 black peppercorns on cheesecloth and gather up corners into center; tie closed with kitchen twine. Set sachet aside.

Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook beef until golden brown, about 4 minutes per side. Using tongs, transfer meat to a plate.

Cook 2 medium yellow onions, cut into 2" pieces, 2 medium carrots, peeled, cut into 2" pieces, and 2 celery stalks, cut into 2" pieces, in same pot, stirring occasionally, until beginning to brown, 7–9 minutes. Add one 28-oz. can whole peeled tomatoes, 1 quart low-sodium beef broth, and 1 cup red wine, scraping up browned bits stuck to bottom of pot. Return beef to pot and add reserved sachet. Bring liquid to a simmer; cover pot and transfer to oven. Braise beef and vegetables until fork-tender, about 2½ hours.

Meanwhile, whisk 1 cup apple cider vinegar, 1 tsp. granulated sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ½ cup water in a small bowl until sugar and salt are dissolved. Add 1 medium red onion, thinly sliced (it should be submerged), and let sit at room temperature at least 1 hour.

Using a slotted spoon, transfer meat and carrots to a large plate. Remove and discard sachet.

Transfer remaining liquid and solids in pot to a blender and add remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Blend until a smooth sauce forms. (Or, use an immersion blender and blend directly in the pot.)

Transfer sauce back to pot, then add beef and carrots. Top with drained pickled onions and some finely chopped chives.

Do ahead: Red onion can be pickled 1 day ahead. Cover and chill.

How would you rate Sunday Roast With Pickled Onions?

Leave a Review

Interesting results for us, found that cutting the roast into pieces made them dry out, also it is a LOT of sauce/liquid and we even only did 1/2 the liquids. Next time will probably keep the roast whole and see how that does. A little dissapointed.

Anonymous

Portland

12/9/2022