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Gordon Ramsay Pot Roast: Juicy Comfort for Cozy Nights

Gordon Ramsay Pot Roast: Juicy Comfort for Cozy Nights

Experience the comforting flavors of Gordon Ramsay's Pot Roast, a juicy delight perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 unit Beef Chuck Roast Can swap for brisket or round roast
  • 2 tablespoons Vegetable Oil For searing
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 2 units Onions Chopped
  • 4 cloves Garlic Minced
  • 3 units Carrots Sliced
  • 2 units Celery Diced
For the Braising Liquid
  • 3 cups Beef Broth For moisture
  • 1 cup Red Wine Can replace with more beef broth or balsamic vinegar
  • 2 tablespoons Tomato Paste
  • 1 sprig Fresh Herbs (e.g., thyme and rosemary) Dried can be used

Equipment

  • Large heavy-bottomed pot

Method
 

Instructions
  1. Allow the beef chuck roast to come to room temperature for about 30 minutes. Generously season with salt and pepper.
  2. Heat vegetable oil in a large pot over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.
  3. Add chopped onions, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes until soft and aromatic.
  4. Pour in red wine, scraping the bottom of the pot. Allow to simmer for 2-3 minutes until slightly reduced.
  5. Return the roast to the pot. Add beef broth, tomato paste, and fresh herbs. Bring to a gentle boil.
  6. Cover and transfer to an oven preheated at 325°F (165°C). Braise for about 3 hours until fork-tender.
  7. Remove from oven and let rest for 15-20 minutes before slicing to redistribute juices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Use a meat thermometer to ensure the roast reaches at least 145°F (63°C).

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