Can anyone share a recipe for Pot Roast

I am looking for a really good recipe for old fashion pot roast with potatoes and carrots. Good ole comfort food.

I was thinking of smoking the roast on the grill for 45min, searing it, then sou vide it. I am not sure for how long and at what temp for the best results.

Any help would be appreciated

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FrankM_3301

Here are a couple of links to get you in the ball park.

While not a pot roast, I've made this several times with excellent results.

Here is a more specific recipe for pot roast.

For me, if I wanted to do an "old fashioned pot roast", I would do it traditionally. I find it difficult to reproduce that deep, braised, melding of flavors using sous vide.

fisher23

Could you tell us what cut of meat is your pot roast? Chuck, chuck 7 bone, round? Out of those round takes the longest as it is the toughest 48 to 72 hours, 24 to 48 on the chuck. 130°F medium rare, 140° F medium. Well done could be cooked at 170°F for 24 hours or 160°F for 24 to 48 hours. The biggest problem would be the vegetables as they need much higher temperatures to breakdown, carrots and onions 185°F and potatoes 175°F, they only take 1-2 hours. You could cooks your vegetables first, ice and refrigerate, then add then to your roast the last few hours. Just a suggestion as I haven't tried it.

lockgavin

I'm with frank on this one. Pot roast to me wants to be braised. My go to is a beer and onion braised chuck from Gourmet magazine from years ago. See below..

http://www.epicurious.com/recipes/food/views/beer-braised-beef-and-onions-351440

If I went the sous vide route, I'd make a really flavourful gravy with homemade stock and sous vide the meat then lacquer up the meat with reduced sauce. Similar to what I do for short ribs, but on a much large piece of meat.

Jack_M_221650

Probably Chuck roast- I could add the vegi's at the end. What will the texture of the meat be like at 130deg for 24-48hr cook.

Jack_M_221650

This stuff looks good! Will have to try it soon

Brandon_Byrd_40557

I usually pressure cook chuck roast in (pressure cooked) beef stock. Brown up a bunch of onions first with some tomato and anchovy pastes, along with a star anise and a few bay leaves. Maybe break a carrot in half and throw in a rib or two of celery. Cook that for 45 minutes or so, remove meat, strain stock, reduce slightly, and season with salt, Worcestershire, Red Boat, and/or MSG. Add a dash of lemon juice or vinegar (sherry or apple cider) if it needs it. Then make a roux and whisk in most of the stock in for the gravy.

I roast all the vegetables that I actually want to eat separately in a really hot oven. Roasting in tallow increases the beefiness quotient. Slice/cut the roast, add the vegetables, and toss with reserved reduced stock. Let that hang out in a very low oven for 10-15 minutes just to get everyone feeling happy together and let the flavors come together. Plate and top with gravy and fresh herbs.

There are variations. Here's one where I used a spiral cutter to cut carrots, turnips, parsnips, and rutabegas into "noodles" that worked as the base of the stew.

I've been meaning to do a low-temp variation with 72 hour short ribs, cut into cubes and then deep fried. It'll probably happen soon. The weather's getting colder.

Jack_Mayer_85396

@Brandon_Byrd_40557 thank you for the detailed write-up and some great ideas! The low-temp, boneless short ribs sounds really interesting ...

Jack_Mayer_85396

@John_Fisher_218893, to me, the genius in @Brandon_Byrd_40557's approach is in handling the veggies/garnish separately from the protein and sauce ...

Brandon_Byrd_40557

I borrowed that approach from Thomas Keller's recipe for beef bourguignon in the Buchon book.

fisher23

Steak like texture.

Jack_M_221650

Makes my mouth water just reading this

Brandon_Byrd_40557

I forgot to add that I usually brown up a bunch of cremini mushrooms and add them to the strained stock while it's reducing (so that they further soften and lend some depth to the sauce).

Jack_M_221650

Cooked at 134° for 34hrs - Very Tasty!