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Big Sky Rosemary Pot Roast Copycat

Here's how you make Big Sky Rosemary Pot Roast Copycat
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  • Servings: 8
  • Prep: 30m
  • Cook: 4h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 pounds chuck roast, cut in large chunks, 3- to 4-inches rough cubes
  • 1 tablespoon olive oil
  • 1 ½ tablespoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 granny smith apple, peeled, cored and cut in a large 1 to 1½-inch dice
  • 2 cloves garlic, smashed
  • 3 stalks celery ,large cut in a large 1 to 1½-inch dice
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 cup red wine vinegar
  • 3 carrots peeled ,cut in a large 1 to 1½-inch dice
  • 1 cup red wine
  • 1 onion peeled and cut in a large 1inch pieces,large onion,4-inch across
  • 4 cups beef stock
  • 4 stalks rosemary
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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