Recipe courtesy of Alton Brown

The Final Pot Roast: Reloaded

Getting reviews...
  • Level: Easy
  • Total: 14 hr (includes cooling and overnight refrigeration time)
  • Active: 30 min
  • Yield: 6 to 8 servings
Share This Recipe



Special equipment:
Measuring cups, measuring spoons, digital kitchen scale, chef's knife, cutting board, cast-iron Dutch oven, tongs, wooden spoon, slotted spoon or spider, large bowl, fat separator or ladle
  1. Heat the oven to 250 degrees F.
  2. Park a large Dutch oven over high heat for 2 minutes.
  3. While the pot is heating, rub the meat with 2 tablespoons of the salt. Add 1 tablespoon of ghee to the pot, then add the meat and sear on all sides until deeply browned — 2 to 3 minutes per side. Whatever you do, do not crowd the pan or the meat will boil rather than brown. If necessary, work in batches. As the meat is browned, move to a platter.
  4. Kill the heat and allow the pot to cool for 2 minutes, then add the remaining tablespoon of ghee and return to medium heat. Add half the mushrooms and cook, stirring, for 2 minutes. Follow with half the carrots and half the onions along with all of the garlic, herbs de Provence, pepper, and remaining salt. Cook, stirring occasionally, until the garlic is aromatic — 2 to 3 minutes.
  5. Add the tomato juice and vinegar, increase the heat to medium-high, and bring to a boil. Cook, scraping up any browned bits on the bottom of the pot, until the liquid has reduced by half — 3 to 5 minutes. Then return the meat to the pot and nestle it down into the vegetables. Cover, transfer the pot to the oven, and cook for 2 hours.
  6. Carefully remove the pot from the oven and add the remaining mushrooms, carrots, and onions, along with all the potatoes. Cover and return to the oven until the vegetables are cooked through and the meat is fork-tender — 2 to 3 hours.
  7. When the meat and vegetables are done, use a slotted spoon or spider to remove the hunks and chunks to a bowl. Filter the liquid through a sieve or into a fat separator, if desired. Return the filtered and defatted liquid to the Dutch oven and simmer over medium heat until the sauce reduces by one quarter — about 5 minutes. Kill the heat and return the meat and vegetables to the pot. Cool to room temperature then refrigerate overnight (see Cook's Note).
  8. When ready to serve, place the covered pot back in the oven then turn the oven to 350 degrees F, allowing the roast to heat with the oven. In 45 minutes, the meat should be hot and the sauce bubbling. Serve directly from the pot to a grateful world.

Cook’s Note

Could you simply serve it right away instead of waiting for the next day? Certainly. And most of you will. But later, when you reheat the leftovers, you'll notice how much better they are than on the first day and you'll be sad.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …