An easy recipe for fork-tender pot roast made in the oven. The recipe features beef chuck shoulder braised in beef broth and red wine, with carrots, onions and fresh herbs.
Preheat oven to 325° Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.
Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.
Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.
To make a quick mix of TAK Seasoning combine 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a bowl and mix to combine!
The Anthony Kitchen