Anne Burrell’s Perfect Pot Roast Copycat Recipe

Anne Burrell’s Perfect Pot Roast is a comforting, hearty dish that’s ideal for family dinners or a cozy weekend meal. This tender chuck roast is slow-cooked with aromatic vegetables, rich broth, and a variety of flavorful ingredients like butternut squash, Jerusalem artichokes, and dried figs. The result is a melt-in-your-mouth roast with a deep, savory sauce that’s perfect for serving over mashed potatoes, rice, or crusty bread. With Anne Burrell’s method, you can create a delicious, flavor-packed pot roast that will impress everyone at the table.

Why Everyone Will Love This Recipe

This pot roast is the ultimate comfort food, full of rich, hearty flavors. The combination of tender beef, sweet butternut squash, earthy Jerusalem artichokes, and the subtle sweetness of figs creates a well-rounded, satisfying dish. The long, slow cooking process ensures the beef becomes tender and flavorful, while the vegetables absorb all the delicious cooking liquid, making them a perfect accompaniment to the roast. It’s the perfect dish for cozy dinners, family gatherings, or when you want to impress with minimal effort.

What Is Anne Burrell’s Perfect Pot Roast?

Anne Burrell’s Perfect Pot Roast is a slow-cooked dish featuring a 3-pound chuck roast that’s seared and then cooked in a Dutch oven with vegetables, stock, and seasonings. The cooking liquid is flavored with tomato paste, red wine vinegar, and herbs like thyme, bay leaves, and star anise, creating a rich and complex sauce. The roast is cooked in stages, ensuring that the meat remains tender while the vegetables become perfectly soft. This pot roast is perfect for those who love a hearty meal packed with flavor.

Cooking Tips

• Sear the meat properly: The key to a great pot roast is searing the chuck roast on all sides until it’s nicely browned. This caramelization adds flavor to the final dish.
• Don’t rush the cooking process: Pot roast benefits from slow, gradual cooking. Let it cook for several hours to ensure the meat becomes tender and the flavors meld together.
• Use a Dutch oven: A Dutch oven is ideal for this recipe because it distributes heat evenly and can go from stovetop to oven, making it perfect for slow-roasting.
• Adjust the seasoning: After adding the stock and other seasonings, taste the liquid and adjust with salt or pepper if needed. The cooking liquid should be flavorful and balanced.
• Be mindful of the liquid level: During the cooking process, check the liquid level and add more stock if necessary to keep the roast moist and flavorful.

Frequently Asked Questions

Can I use a different cut of meat?

Chuck roast is ideal for pot roast because it’s marbled and becomes tender with slow cooking. However, you can substitute with brisket, round roast, or another cut suitable for braising. Just make sure to cook it low and slow for the best results.

Can I make this ahead of time?

Yes, this pot roast can be made ahead. In fact, it often tastes even better the next day as the flavors continue to develop. Once it’s done cooking, let it cool and store in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. After searing the meat and cooking the vegetables on the stovetop, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the meat is tender.

Can I add other vegetables?

Absolutely! This recipe is very versatile, and you can add other root vegetables like carrots, parsnips, or potatoes. Just make sure to add them at the appropriate time to ensure they cook properly.

How to Store

Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, reheat it gently in the oven or on the stovetop.

How to Freeze

To freeze, let the pot roast cool completely. Transfer it to a freezer-safe container or bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3-pound chuck roast, tied
• Kosher salt
• 3 ribs celery, thinly sliced on the bias
• 2 onions, thinly sliced
• 1 pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• ½ cup tomato paste
• ½ cup red wine vinegar
• 4 cups chicken stock
• 3 bay leaves
• 2 strips orange zest (removed from the orange with a vegetable peeler)
• 2 star anise
• 1 fresh thyme bundle
• 2 cups ½-inch diced butternut squash
• 1 ½ cups ½-inch diced Jerusalem artichokes
• 6 to 8 dried figs, stems removed and quartered

Step-by-Step Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Sear the roast: In a Dutch oven, heat olive oil over medium-high heat. Generously salt the chuck roast, then add it to the Dutch oven. Brown the roast on all sides, then remove it from the pan and set aside.
3. Cook the vegetables: Drain excess oil from the pan, leaving just a bit. Lower the heat to medium, then add the celery, onions, and crushed red pepper. Season with salt and cook for 8-10 minutes until the vegetables are soft and fragrant. Add garlic and cook for another 1-2 minutes.
4. Make the sauce: Add the tomato paste to the vegetables and cook for 1-2 minutes. Stir in the vinegar and cook for 2-3 minutes. Add the chicken stock, adjusting the seasoning with salt and pepper. Toss in the bay leaves, orange zest, star anise, and thyme bundle.
5. Braise the meat: Return the chuck roast to the Dutch oven. Cover the pot and place it in the oven for 1 hour. After 1 hour, flip the roast over, check the liquid level, and add ½ cup more stock if needed. Return to the oven and cook for another hour.
6. Add vegetables: Remove the pot from the oven. Remove the roast and add the butternut squash, Jerusalem artichokes, and figs. Add the remaining ½ cup of stock and stir. Taste and adjust the seasoning. Return the roast to the pot, cover, and cook for another 30 minutes.
7. Finish cooking: Remove the lid and cook for an additional 15-20 minutes, until the vegetables are tender and the liquid has reduced. Remove the roast from the pot and skim off any excess fat.
8. Serve: Slice the roast into ½-inch slices and serve with the vegetables and pan juices.