THIS Pot Roast is Better Than Beef Bourguignon

Summary by Krater

The host demonstrates how to make a tender pot roast and a loaded baked potato using a Dutch oven and a meat thermometer, and compares the slow-roasting method with pressure cooking.

From the video

Answers: How do you make pot roast with loaded baked potatoes?

• pot roast recipe
• braising technique
• meat thermometer use
• loaded baked potatoes
• pressure cooker comparison

Ingredients

• 3-5 lb / 1.5-2 kg beef chuck roast
• at least 1 tbsp / 20 g kosher salt
• 225 g shallots
• null onions
• 4 to 6 stalks / 225 g celery
• 3 large / 225 g carrots
• 15 to 20 g garlic
• 50 g butter
• 25 g tomato paste
• 25 g all-purpose or gluten-free flour
• 150 g red wine
• 25 g Worcestershire sauce
• 15 g Better Than Bouillon beef base
• 750 g beef stock
• 2 bay leaves
• a few sprigs fresh thyme
• 6 large russet potatoes
• null aluminum foil
• a country dollop sour cream

What it concludes

• Beef chuck roast is the best cut for pot roast due to its size and 70/30 lean-to-fat ratio.
• Browning dry beef for 5 to 6 minutes per side yields a superior crust.
• Pressure cooking pot roast reaches 250 F, which tightens meat fibers and makes the meat rubbery and unpleasant to eat.
• Cooking large cuts of meat at or just above the collagen-dissolving minimum of 180 F minimizes drying out the meat fibers.
• Slow-roasting pot roast at 190 to 195 F internal temperature yields a shreddable and tender result faster than lower temperatures.
• Resting the pot roast for 30 minutes allows the meat to reabsorb liquid squeezed out during cooking.