Pot Roast Pomme Boulangere
Pot Roast Pomme Boulangere
Ingredients
- 1 chuck roast, 3-pound
- as needed salt, generous amount for seasoning
- as needed freshly cracked black pepper, generous amount for seasoning
- as needed olive oil, for searing
- 4 Russet potatoes, large
- 2 yellow onions, large
- 4 cloves garlic, smashed
- a few sprigs fresh rosemary
- a few sprigs fresh thyme
- 2 cups beef broth
Instructions
- 1
Season the 3-pound chuck roast generously on all sides with salt and freshly cracked black pepper.
⏱️ 5 min
- 2
Heat a large Dutch oven or oven-safe pot on the stove over medium-high heat. Add a good glug of olive oil to the hot pot.
⏱️ 2 min
- 3
Sear the seasoned chuck roast in the hot oil until deeply browned on all sides, approximately 3-4 minutes per side. This step is crucial for developing flavor. Once seared, remove the roast from the pot and set it aside.
⏱️ 16 min
- 4
While the roast is searing, thinly slice the 4 large Russet potatoes, aiming for a thickness of about 1/8 inch. Thinly slice the 2 large yellow onions into rings. Smash 4 cloves of garlic.
⏱️ 10 min
- 5
In the same Dutch oven with the residual fat from searing the beef, add the sliced onions. Cook them down until they are soft, about 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 6
Add the 4 cloves of smashed garlic to the softened onions and cook for another minute until fragrant. Remove the cooked onions and garlic from the pot and set aside.
⏱️ 2 min
- 7
In the bottom of the Dutch oven, arrange half of the thinly sliced potatoes in an even layer. Spread half of the sautéed onions and garlic over the potato layer. Place the seared chuck roast on top of the onion and garlic layer. Tuck a few sprigs of fresh rosemary and thyme around the roast. Layer the remaining sliced potatoes over the roast. Distribute the remaining onions and garlic over the top potato layer.
⏱️ 5 min
- 8
Pour 2 cups of beef broth over all the ingredients in the pot. The liquid should come about halfway up the layers of potatoes. Cover the Dutch oven tightly with its lid or aluminum foil.
⏱️ 2 min
- 9
Preheat your oven to 325°F (160°C). Place the covered Dutch oven in the preheated oven and bake for 3 hours. During this time, the potatoes will absorb the meat juices and flavors.
⏱️ 180 min•🌡️ 325
- 10
After 3 hours, carefully remove the lid or foil from the Dutch oven. Increase the oven temperature to 400°F (200°C). Return the uncovered pot to the oven and continue baking for another 30 to 45 minutes. This step allows the potatoes to become golden brown and tender.
⏱️ 45 min•🌡️ 400
- 11
Once baked, the pot roast should be perfectly tender and easily shreddable, and the potatoes creamy and flavorful. Serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast Pomme Boulangere
- 1 chuck roast, 3-pound
- as needed salt, generous amount for seasoning
- as needed freshly cracked black pepper, generous amount for seasoning
- as needed olive oil, for searing
- 4 Russet potatoes, large
- 2 yellow onions, large
- 4 cloves garlic, smashed
- a few sprigs fresh rosemary
- a few sprigs fresh thyme
- 2 cups beef broth
Instructions
- 1
Season the 3-pound chuck roast generously on all sides with salt and freshly cracked black pepper.
⏱️ 5 min - 2
Heat a large Dutch oven or oven-safe pot on the stove over medium-high heat. Add a good glug of olive oil to the hot pot.
⏱️ 2 min - 3
Sear the seasoned chuck roast in the hot oil until deeply browned on all sides, approximately 3-4 minutes per side. This step is crucial for developing flavor. Once seared, remove the roast from the pot and set it aside.
⏱️ 16 min - 4
While the roast is searing, thinly slice the 4 large Russet potatoes, aiming for a thickness of about 1/8 inch. Thinly slice the 2 large yellow onions into rings. Smash 4 cloves of garlic.
⏱️ 10 min - 5
In the same Dutch oven with the residual fat from searing the beef, add the sliced onions. Cook them down until they are soft, about 5-7 minutes, stirring occasionally.
⏱️ 7 min - 6
Add the 4 cloves of smashed garlic to the softened onions and cook for another minute until fragrant. Remove the cooked onions and garlic from the pot and set aside.
⏱️ 2 min - 7
In the bottom of the Dutch oven, arrange half of the thinly sliced potatoes in an even layer. Spread half of the sautéed onions and garlic over the potato layer. Place the seared chuck roast on top of the onion and garlic layer. Tuck a few sprigs of fresh rosemary and thyme around the roast. Layer the remaining sliced potatoes over the roast. Distribute the remaining onions and garlic over the top potato layer.
⏱️ 5 min - 8
Pour 2 cups of beef broth over all the ingredients in the pot. The liquid should come about halfway up the layers of potatoes. Cover the Dutch oven tightly with its lid or aluminum foil.
⏱️ 2 min - 9
Preheat your oven to 325°F (160°C). Place the covered Dutch oven in the preheated oven and bake for 3 hours. During this time, the potatoes will absorb the meat juices and flavors.
⏱️ 180 min•🌡️ 325 - 10
After 3 hours, carefully remove the lid or foil from the Dutch oven. Increase the oven temperature to 400°F (200°C). Return the uncovered pot to the oven and continue baking for another 30 to 45 minutes. This step allows the potatoes to become golden brown and tender.
⏱️ 45 min•🌡️ 400 - 11
Once baked, the pot roast should be perfectly tender and easily shreddable, and the potatoes creamy and flavorful. Serve hot.