Entree: Canada – Central Canada (Ontario) – Ontario Beef Pot Roast

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 20 min

Total 3 hrs 40 min

Ingredients

- 1 boneless beef chuck roast, approx. 3.5 lb (1.6 kg), trimmed
- 2 tbsp (30 ml) canola oil or neutral vegetable oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (16 g) all-purpose flour, for dredging (optional)
- 2 large yellow onions, about 12 oz (340 g) total, sliced
- 4 cloves garlic, minced
- 4 large carrots, approx. 1 lb (450 g), peeled and cut into 2-inch (5 cm) pieces
- 3 medium parsnips, approx. 8 oz (225 g), peeled and cut into 2-inch (5 cm) pieces
- 1 small rutabaga, approx. 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) red potatoes, halved or quartered if large
- 1 cup (240 ml) dry red wine (optional; use local Ontario wine if available) or substituted with additional beef stock
- 2 cups (480 ml) low-sodium beef stock
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (16 g) all-purpose flour (for beurre manié)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley for garnish (optional)

Instructions

Short Description:
A slow-braised beef pot roast featuring locally sourced Ontario chuck and a mix of seasonal root vegetables, cooked until meltingly tender and served with a rich pan gravy. This hearty main course showcases the province's agricultural bounty and simple, comforting flavors.

Regional Notes:
This Ontario version emphasizes locally raised beef and in-season root vegetables commonly grown in Ontario—carrots, parsnips, rutabaga, and red potatoes—rather than the lone potato or purely carrot-based versions found elsewhere. The slow braise in a covered Dutch oven brings out the full flavors of regional produce and farmstead beef.

1. Preheat the oven to 300°F (150°C). Pat the roast dry with paper towels and season all over with 2 tsp kosher salt and 1 tsp black pepper. If using, lightly dredge the roast in 2 tbsp flour, shaking off excess.
2. Heat a large heavy Dutch oven over medium-high heat and add 2 tbsp canola oil. When the oil is shimmering, sear the roast on all sides until well browned, about 4–5 minutes per side. Transfer the roast to a plate.
3. Reduce heat to medium. Add the sliced onions to the Dutch oven and cook, stirring, until softened and beginning to brown, about 6 minutes. Stir in the minced garlic and cook 30 seconds more.
4. Deglaze the pot with 1 cup red wine (or 1 cup extra beef stock), scraping up browned bits from the bottom. Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce; cook 1–2 minutes to combine.
5. Return the roast to the Dutch oven. Add 2 cups beef stock, 4 thyme sprigs, and 2 bay leaves. The liquid should come about halfway up the sides of the roast; add a little extra stock or water if needed.
6. Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with its lid and place it in the preheated oven. Braise for 1.5 hours.
7. After 1.5 hours, arrange the carrots, parsnips, rutabaga, and potatoes around the roast in the pot. Recover and continue braising in the oven until the roast is fork-tender and vegetables are cooked through, about 1–1.5 more hours (total braising time ~3 hours). Roast is ready when an instant-read thermometer in the thickest part reaches about 195°F (90°C) or when it shreds easily with a fork.
8. Carefully transfer the roast to a cutting board and tent loosely with foil; let rest 15–20 minutes. Remove and discard thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to transfer vegetables to a serving platter and keep warm.
9. Strain the braising liquid into a saucepan, pressing solids gently to extract flavor; skim off excess fat if desired. Bring the liquid to a simmer over medium heat to concentrate flavor, about 5–8 minutes.
10. Make a beurre manié by kneading together 2 tbsp softened unsalted butter and 2 tbsp flour until smooth. Whisk small pieces of beurre manié into the simmering sauce until it thickens to a gravy consistency, 2–4 minutes. Alternatively, stir together 2 tbsp cornstarch and 1/4 cup (60 ml) cold water and whisk into simmering liquid until thickened.
11. Taste the gravy and adjust seasoning with salt and pepper as needed. Slice the roast against the grain into thick slices or pull into large pieces.
12. Arrange sliced or shredded roast with the roasted root vegetables on a platter, spoon the gravy over top or serve on the side, and garnish with chopped fresh parsley if using. Serve hot.