Geoffrey Zakarian's Stout Pot Roast with Autumn Vegetables | The Kitchen

Geoffrey Zakarian's Stout Pot Roast will comfort you to your core 😋 #GeoffreyZakarian #FoodNetwork #PotRoast Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/49VgMbX Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Stout Pot Roast with Autumn Vegetables RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 12 hr 10 min (includes seasoning time) Active: 40 min Yield: 6 to 8 servings Ingredients 4 pounds boneless beef chuck roast, tied (ask your butcher to do this) Kosher salt and freshly cracked black pepper 1/4 cup canola oil 1/2 cup all-purpose flour 2 carrots, peeled and cut into large chunks 2 turnips, peeled and cut into large chunks 1 red onion, cut into large chunks 2 tablespoons tomato paste 5 cloves garlic, peeled 3 sprigs fresh thyme 2 bay leaves Two 12-ounce bottles stout beer 2 cups beef stock 4 tablespoons butter 2 cups frozen pearl onions 2 cups frozen green peas 1/4 cup thinly sliced chives 2 tablespoons chopped fresh tarragon Directions The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered. When ready to cook, preheat the oven to 300 degrees F. In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes. Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours. Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes. Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce). To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Stout Pot Roast with Autumn Vegetables | The Kitchen | Food Network https://youtu.be/EMSAnCssMck