Bobby Flay Pot Roast

Bobby Flay’s Pot Roast is a slow-cooked masterpiece that combines a beef chuck roast, onions, garlic, and red wine. With a total cooking time of 4 hours and yielding 6 servings

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Scarpariello Recipe
• Bobby Flay Carne Asada Marinade
• Bobby Flay Grilled London Broil

💗 Why This Recipe Will Leave You Wanting More

• Tender Perfection: Slow-cooking renders the beef melt-in-your-mouth tender.
• Rich Flavor: Red wine and savory herbs infuse depth into every bite.
• Versatile Veggies: A medley of carrots, celery, and potatoes soak up savory goodness.
• Family Feast: Generous servings make it ideal for sharing and leftovers.

❓ What Is Bobby Flay Pot Roast Recipe?

Bobby Flay Pot Roast is a slow-cooked dish featuring boneless beef chuck roast, onions, garlic, and red wine. It’s tender, rich, and savory, deriving its name from the renowned chef Bobby Flay, who popularized this hearty, flavorsome recipe.

🥩 Bobby Flay Pot Roast Ingredients

• One 4-pound boneless beef chuck roast, trimmed and tied
• 4 tablespoons kosher salt
• 6 tablespoons vegetable oil
• 2 large onions, cut into 2-inch wedges
• 4 cloves garlic, finely grated
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 2 bay leaves
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 1/2 teaspoons freshly ground black pepper
• 7 carrots, peeled, cut into 3-inch pieces
• 4 stalks celery, cut into 3-inch pieces
• 2 pounds medium red potatoes, quartered (halved if small)
• Chopped flat-leaf parsley, for garnish
• Chopped chives, for garnish

🥘 How To Make Bobby Flay Pot Roast

1. Season the roast with salt, wrap it in plastic wrap, and refrigerate for at least 3 hours.
2. Preheat the oven to 275 degrees F.
3. Brown the meat on all sides in a large pot over high heat, then transfer to a plate.
4. Cook the onions with salt, garlic, and tomato paste until browned.
5. Add wine, bay leaves, flour, broth, and pepper to the pot and bring to a boil.
6. Return the meat to the pot, add carrots, celery, and potatoes, then cover and cook in the oven for 3 to 3 1/2 hours.
7. Let the roast rest for at least 45 minutes before serving.
8. Slice the roast and serve with the vegetables, topped with sauce, parsley, and chives.

💭 Recipe Tips

• Trim excess fat for optimal taste.
• Use quality wine for richer flavors.
• Don’t rush—low and slow cooking is key.
• Season generously for depth.
• Let it rest before slicing for juiciness.

🥗 What To Serve With Pot Roast?

Mashed potatoes, roasted vegetables, crusty bread, simple salad, and herb-roasted potatoes complement Pot Roast, offering a balance of flavors and textures to the hearty dish.

🎚 How To Store Leftovers Pot Roast?

• In The Fridge. Refrigerate traditional leftovers Pot Roast within 2 hours of cooking in an airtight container consume within 3–4 days.
• In The Freezer. To freeze cool completely leftovers Pot Roast and transfer to freezer-safe bags or containers, removing excess air label with the date and use within 2-3 months.

🥵 How To Reheat Leftovers Pot Roast?

• In The Oven. Place leftovers Pot Roast in a covered dish at 325°F adding a splash of broth for 15-20 mins to retain moisture.
• On The Stovetop. Warm gently in leftovers Pot Roast over low heat adding a bit of broth stirring frequently until heated through for up 15 mins.
• In The Microwave. Heat covered in intervals leftovers Pot Roast stirring occasionally to ensure even heating, typically 2-3 mins per serving.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Pasta Salad
• Bobby Flay Chicken Marsala
• Bobby Flay Mushroom Risotto

Bobby Flay Pot Roast Nutrition Facts

Amount Per Serving

• Calories: 550
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 150mg
• Sodium: 1300mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 45g