Mohamed Shili This delicious Julia Child’s Pot Roast is a simple and hearty meal perfect for any occasion. Tender, juicy beef cooked slowly with aromatic vegetables in a rich wine sauce, it’s a comfort food classic. You can easily customize with ingredients you have on hand for a truly satisfying dish.
Ingredients Needed
- 1 chuck roast (about 3 to 4 pounds)
- 2 tablespoons oil (for browning)
- Salt, pepper, and Italian seasoning (to taste)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 1/2 cup red wine
- 1 bay leaf
- Green beans and potatoes (for serving)
How To Make Pot Roast
- Brown the Roast: Heat 2 tablespoons of oil in a Dutch oven or any ovenproof pot over medium-high heat. Pat the roast dry with paper towels, then rub it with salt, pepper, and Italian seasoning. Brown the roast on all sides, about 3-4 minutes per side. Avoid moving the roast around while browning so it gets a good sear.
- Brown Onions and Add Vegetables: Once the roast is browned, remove it from the pot and set it aside. Add the chopped onion to the pot and cook for 5-10 minutes, until the onions start to brown. Then, add the garlic and carrots on top of the onions.
- Add the Roast and Simmer: Place the browned roast on top of the onions, garlic, and carrots. Pour in 1/2 cup of red wine and add the bay leaf. Cover the pot, bring it to a simmer, then reduce the heat to the lowest setting to maintain a gentle simmer. (If using the oven, simmer on the stovetop first, then transfer to the oven: start at 350°F (175°C) for 15 minutes, then reduce to 250°F (120°C) for 1 hour, and finally, drop to 225°F (107°C) for the rest of the time.)
- Cook Until Tender: Let the pot roast cook for 3 1/2 to 4 1/2 hours, or until the meat is fork-tender. Ensure the lid is tightly secured and that the heat remains low to keep the roast juicy and moist.
- Serve: Once done, serve the pot roast with green beans and potatoes for a satisfying meal.
Recipe Tips
- Sear the meat well: Make sure you brown the roast on all sides. This adds great flavor to the dish and keeps the meat juicy.
- Low and slow cooking: Cooking at low heat for several hours is key to getting that tender, melt-in-your-mouth texture. Don’t rush the process.
- Use a tight-fitting lid: Keeping the pot tightly covered helps retain moisture and flavor while cooking.
- Adjust the seasoning: Taste the dish as it cooks and adjust salt, pepper, and Italian seasoning as needed.
- Let it rest: Once the roast is done, let it rest for 10 minutes before slicing. This helps the juices redistribute for a juicier roast.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover pot roast in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Freeze leftover pot roast in an airtight container or freezer bag. It will stay fresh for up to 3 months.
- Reheating: Reheat leftover pot roast in a covered dish at 300°F (150°C) for 20-30 minutes, or on the stovetop with broth for 10-15 minutes over low heat.
Nutrition Fact
Serving Size: 1 cup (approximately 200 grams)
- Calories: 297 kcal
- Total Fat: 19 g
- Saturated Fat: 7.5 g
- Cholesterol: 116 mg
- Sodium: 47 mg
- Potassium: 231 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 29 g
More Julia Child Recipes:
Julia Childs Pot Roast
Description
This delicious Julia Child’s Pot Roast is a simple and hearty meal perfect for any occasion. Tender, juicy beef cooked slowly with aromatic vegetables in a rich wine sauce, it’s a comfort food classic. You can easily customize with ingredients you have on hand for a truly satisfying dish.
Ingredients
Instructions
- Brown the Roast: Heat 2 tablespoons of oil in a Dutch oven or any ovenproof pot over medium-high heat. Pat the roast dry with paper towels, then rub it with salt, pepper, and Italian seasoning. Brown the roast on all sides, about 3-4 minutes per side. Avoid moving the roast around while browning so it gets a good sear.
- Brown Onions and Add Vegetables: Once the roast is browned, remove it from the pot and set it aside. Add the chopped onion to the pot and cook for 5-10 minutes, until the onions start to brown. Then, add the garlic and carrots on top of the onions.
- Add the Roast and Simmer: Place the browned roast on top of the onions, garlic, and carrots. Pour in 1/2 cup of red wine and add the bay leaf. Cover the pot, bring it to a simmer, then reduce the heat to the lowest setting to maintain a gentle simmer. (If using the oven, simmer on the stovetop first, then transfer to the oven: start at 350°F (175°C) for 15 minutes, then reduce to 250°F (120°C) for 1 hour, and finally, drop to 225°F (107°C) for the rest of the time.)
- Cook Until Tender: Let the pot roast cook for 3 1/2 to 4 1/2 hours, or until the meat is fork-tender. Ensure the lid is tightly secured and that the heat remains low to keep the roast juicy and moist.
- Serve: Once done, serve the pot roast with green beans and potatoes for a satisfying meal.
Notes
- Sear the meat well: Make sure you brown the roast on all sides. This adds great flavor to the dish and keeps the meat juicy.
- Low and slow cooking: Cooking at low heat for several hours is key to getting that tender, melt-in-your-mouth texture. Don’t rush the process.
- Use a tight-fitting lid: Keeping the pot tightly covered helps retain moisture and flavor while cooking.
- Adjust the seasoning: Taste the dish as it cooks and adjust salt, pepper, and Italian seasoning as needed.
- Let it rest: Once the roast is done, let it rest for 10 minutes before slicing. This helps the juices redistribute for a juicier roast.
Julia Childs Pot Roast
