Back of the Yards Beef Roast
Hearty chuck pot roast with bacon, mushrooms, red wine and demi-glace. Slow-braised for rich pan juices and great with crusty bread.
Enjoy this hearty beef pot roast with mushrooms and bacon. Best served with crunchy bread to sop up the delicious pan juices.
Submitted by: Geneva Spice House from geneva, IL
Yield: Serves 5-6
- Marinate and season the 3 lb chuck roast, then sear with bacon for deep flavor.
- Brown onions and mushrooms, deglaze with red wine, add demi-glace or stock, and braise covered at 300°F.
- Use a thermometer to check doneness: remove at 145°F for sliceable roast or cook longer until 190-205°F for fork tender.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook the roast and what internal temperature should I target?
At 300°F a 3 pound chuck may reach medium doneness in about 1 hour, but times vary by oven and meat. For a sliceable roast aim for 145°F and let it rest. For a classic pot roast that pulls apart, cook longer until it reaches 190 to 205°F and becomes fork tender.
Can I use a different cut of beef instead of chuck?
Yes. Chuck is ideal because it has connective tissue that breaks down and gets tender. You can use brisket or beef shoulder. Leaner cuts like top round will be less tender unless cooked low and slow for a long time. Tender cuts like ribeye are not recommended for braising.
Can I make this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker sear the meat and vegetables first, then cook on low for 6 to 8 hours. For an Instant Pot sear on Sauté, then pressure cook on high for 60 to 75 minutes with a natural release for best tenderness.
What can I use instead of demi-glace?
You can substitute concentrated beef stock, reduced beef broth, or 2 cups regular beef stock with a splash of Worcestershire or a teaspoon of tomato paste to boost richness. Demi-glace adds depth but good stock works fine.
How do I thicken the pan sauce?
Remove the roast, simmer the sauce to reduce it, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until glossy. You can also stir in a small knob of butter at the end for shine.
Can I skip the bacon or mushrooms?
Yes. Bacon adds smoky fat and mushrooms add umami. If you skip bacon, add a tablespoon of oil or butter to brown the meat and consider smoked paprika for depth. If you omit mushrooms, add extra onions or root vegetables for texture.
How should I store and reheat leftovers?
Cool and refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat gently in a 300°F oven covered or simmer on the stove in the sauce to keep the meat moist.
Any serving suggestions or side dishes?
Serve with crusty bread to soak up the pan juices, mashed potatoes, buttered noodles, or roasted root vegetables. A simple green salad or steamed greens will add brightness.
How long should I cook the roast and what internal temperature should I target?
At 300°F a 3 pound chuck may reach medium doneness in about 1 hour, but times vary by oven and meat. For a sliceable roast aim for 145°F and let it rest. For a classic pot roast that pulls apart, cook longer until it reaches 190 to 205°F and becomes fork tender.
Can I use a different cut of beef instead of chuck?
Yes. Chuck is ideal because it has connective tissue that breaks down and gets tender. You can use brisket or beef shoulder. Leaner cuts like top round will be less tender unless cooked low and slow for a long time. Tender cuts like ribeye are not recommended for braising.
Can I make this recipe in a slow cooker or Instant Pot?
Yes. For a slow cooker sear the meat and vegetables first, then cook on low for 6 to 8 hours. For an Instant Pot sear on Sauté, then pressure cook on high for 60 to 75 minutes with a natural release for best tenderness.
What can I use instead of demi-glace?
You can substitute concentrated beef stock, reduced beef broth, or 2 cups regular beef stock with a splash of Worcestershire or a teaspoon of tomato paste to boost richness. Demi-glace adds depth but good stock works fine.
How do I thicken the pan sauce?
Remove the roast, simmer the sauce to reduce it, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until glossy. You can also stir in a small knob of butter at the end for shine.
Can I skip the bacon or mushrooms?
Yes. Bacon adds smoky fat and mushrooms add umami. If you skip bacon, add a tablespoon of oil or butter to brown the meat and consider smoked paprika for depth. If you omit mushrooms, add extra onions or root vegetables for texture.
How should I store and reheat leftovers?
Cool and refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat gently in a 300°F oven covered or simmer on the stove in the sauce to keep the meat moist.
Any serving suggestions or side dishes?
Serve with crusty bread to soak up the pan juices, mashed potatoes, buttered noodles, or roasted root vegetables. A simple green salad or steamed greens will add brightness.
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