Minnesota beef pot roast recipe

Minnesota beef pot roast recipe

This is a great, simple recipe beef pot roast recipe that will be sure to please your family on a week night or friends on the weekend.  Good enough to impress and comforting enough to keep you warm with loved ones.  I love this served with gnocchi or orecchiette pasta, and it’s excellent served over mashed potatoes or risotto too.


Beef Pot Roast                                                            yield: 4 servings



2lbs Beef chuck

1 onion, small dice

1 stalk celery, sliced thin

1 carrot, peeled and left whole

2 cloves garlic, minced

¼ c tomato paste

1 orange (just the zest of the whole orange)

2c chicken stock, or use beef stock for a richer taste



Grapeseed oil



Preheat oven to 300F, or 250F with convection.

Season beef chuck liberally with salt and pepper.  Let it sit at room temperature for 2 hours

Beef pot roast with gnocchi, TiltMNHeat a large pot on the stove with 2T grapeseed oil until the oil starts to smoke, on med-high heat.  Gently place beef chuck into oil with largest side down, let it sear for 5 mins or so, then flip and repeat until all sides are nicely caramelized.

Turn heat down to medium flame and add stock, tomato paste and whisk together until fully incorporated, then add the remainder of the ingredients.  Bring it to a simmer and taste it.  Does it need salt?  The braising liquid should taste as salty as you want the beef to be.

Place a tight fitting lid on the pot and put it in the oven.  Cooking time should be about 2.5-3hrs.  Check after 2hrs to see if it is tender or if the pot is dry.  If the pot is dry, add more stock.  Roast is done when it is fork tender.  If you let it go too long it will dry out.

When done, pull out carrot, thyme stalks and shred the meat with two forks.  Mix with the braising liquid and taste for seasoning or add stock if you need more sauce.  Serve over my gnocchi recipe (as follows) with a handful of freshly grated Parmesan on top.



Gnocchi                                                                        yield: 4 servings



2lbs russet potato, whole

4 large egg yolks

1 2/3c flour

Nutmeg, ground




Steam or boil the potatoes whole, with skin on, until knife tender.  Pull out of water and let cool for 5min or so.  Using a paring knife, peel the potatoes.  I find that holding the hot potato with a towel is rather helpful.  After they are peeled run the potatoes through a food mill or potato ricer and set aside.

Mix flour, a pinch of salt and a pinch of nutmeg together in a mixing bowl.

Place flour, egg and potato into a large bowl and mix thoroughly with your hands, repeatedly folding the mixture over until it becomes dough.

Cut off small chunks and hand roll out the dough gently, on a lightly floured surface.  Once dough is rolled out to desired thickness, I like them about 1/2in thick, cut dough into inch size pieces with a dull knife or bench knife.  Place onto lightly floured baking sheet.  From this stage you can cook in boiling salted water, or freeze them and cook them in boiling water from frozen.  Boil until floating, about 5-6min, or until done.



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Minnesota beef pot roast recipe