Classic Beef Pot Roast With Pistachio Salt Recipe

Name: Classic Beef Pot Roast With Pistachio Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef chuck roast, the more marbled the better; fine sea salt & freshly ground black pepper; 1 tablespoon canola oil; 2 tablespoons salted butter; 3 stalks celery, cut into thirds; 3 large carrots, quartered; 2 medium turnips, quartered; 3/4 cup dry red wine; 2 cups low sodium beef broth; 2 large vidalia onions, cut into eighths; 11 garlic cloves (10 whole, 1 minced); 4 dried bay leaves; 1 tablespoon minced fresh rosemary; 1 tablespoon minced fresh thyme; 1 cup cherry tomatoes; 1/4 cup shelled salted pistachios, chopped; 1/4 cup chopped fresh parsley

Servings: persons

4 lbs beef chuck roast, the more marbled the better
fine sea salt & freshly ground black pepper
1 tablespoon canola oil
2 tablespoons salted butter
3 stalks celery, cut into thirds
3 large carrots, quartered
2 medium turnips, quartered
3/4 cup dry red wine
2 cups low sodium beef broth
2 large vidalia onions, cut into eighths
11 garlic cloves (10 whole, 1 minced)
4 dried bay leaves
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 cup cherry tomatoes
1/4 cup shelled salted pistachios, chopped
1/4 cup chopped fresh parsley

1
Season the roast liberally with salt and pepper. Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes. Transfer them to a wide bowl and reserve.
2
Preheat the oven to 300u00b0F.
3
Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes. Add the beef stock, and bring to a simmer.
4
Arrange the onions in the bottom of a large covered roasting pan and set the beef on top of them. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast. Pour the beef stock mixture over the meat and cover the pan tightly. Bake for 1 hour.
5
Reduce the oven temperature to 285u00b0F, and continue to braise for 2 hours.
6
Uncover the pan, skim off the fat around the edges with a small ladle, and discard it. With two large forks, carefully turn the meat over and ladle some juice over the top. Add the reserved sauteed vegetables, arranging them around the perimeter of the meat. Cover the pan and braise for 1 more hour.
7
Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don't stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.
8
For the pistachio salt, combine the pistachios, parsley, minced garlic, and 1/4 teaspoon each of salt and pepper in a small bowl.

1722

kcal

Calories

Fat

111

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs beef chuck roast, the more marbled the better, fine sea salt & freshly ground black pepper, 1 tablespoon canola oil, 2 tablespoons salted butter, and more.

Yes, Classic Beef Pot Roast With Pistachio Salt falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Beef Pot Roast With Pistachio Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions