Big Sky Rosemary Pot Roast Copycat

Prep Time
Cook Time
4h 30m
Ready In

Recipe: #39337

August 14, 2022

"Serve over polenta it uses alot of salt if you don't like salt don't use that much"

Original is 8 servings


  • Serving Size: 1 (455 g)
  • Calories 493.7
  • Total Fat - 31.5 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 158.2 mg
  • Sodium - 2324.2 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 6.8 g
  • Protein - 36.9 g
  • Calcium - 74.1 mg
  • Iron - 3.8 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Adjust the oven rack to the lower third of the oven. Place the top rack high enough for the Dutch oven to clear.

Step 2

Preheat the oven to 350 Degrees F

Step 3

Cut the chuck roast into large chunks.

Step 4

Don’t trim the fat, but remove any silver skin, a thin silvery membrane of connective tissue, from the pieces.

Step 5

Place chunks on a large baking sheet and let rest for 3 to 5 minutes.

Step 6

Pour a small amount of kosher salt into the palm of your hand and sprinkle over the meat, turning it to sprinkle all sides.

Step 7

It didn't have pepper but I'm adding here

Step 8

Place a 5-quart Dutch oven on the stovetop over low heat to warm, then gradually increase to medium high, then to high.

Step 9

Add oil

Step 10

When the pan is hot, add meat chunks in batches and sear on all sides.

Step 11

Get a good sear, very brown

Step 12

Remove them to the baking sheet as the pieces finish searing and add more until all are seared.

Step 13

Set aside and let the meat rest as you cook the vegetables.

Step 14

Add apples, garlic,carrots, celery and onions to the Dutch oven and cook until the onions are translucent and the others are lightly caramelized, turning as needed.

Step 15

Mix tomato paste and honey together, then add to the pot and stir to coat the vegetables and apple mixture.

Step 16

Cook for about 4 minutes, turning the mix from the bottom to the top of the pot.

Step 17

Deglaze the pan by adding the red wine and vinegar, dislodging any browned bits from the bottom of the pot.

Step 18

Add the beef stock and bring to a boil.

Step 19

Reduce the liquid slightly.

Step 20

Turn off the heat.

Step 21

Add the meat and the rosemary, tied in two bunches, to the Dutch oven, stir and cover.

Step 22

Place in oven and bake 3 hours

Step 23

Remove rosemary


No special items needed.

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