How to Make an Amazing Pot Roast | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic pot roast served over pappardelle pasta, using a single pot to sear the meat, caramelize onions and mushrooms, build a flavorful wine and beef stock reduction, and braise the vegetables and chuck roast until fork tender.

From the video

Answers: How do you make a classic pot roast with pappardelle pasta in one pot?

• pot roast recipe
• braised chuck roast
• pappardelle pasta
• one-pot cooking technique
• fond and Maillard reaction

Ingredients

• chuck roast
• clarified butter
• salt
• pepper
• onions
• mushrooms
• carrots
• celery
• rosemary
• thyme
• garlic
• 1/2 bottle red wine
• Worcestershire sauce
• 3 cups beef stock
• flour
• pappardelle pasta
• Parmigiano-Reggiano
• parsley

What it concludes

• Adding flour directly to the meat before searing interferes with the Maillard reaction and causes the flour to burn at the bottom of the pot.
• Searing meat creates the Maillard reaction for a beautiful crust rather than sealing in juices.
• Using a wooden spoon allows you to feel and scrape the fond at the bottom of the pot to prevent burning.
• Cooking pot roast in the oven is much easier than on the stove because it provides even heat and eliminates the need for constant stirring.
• The pot roast is done when the meat easily falls apart with a fork after braising in the oven for 3.5 to 4 hours.