Recipe:
Ingredients (Serves 4–6)
For the Pot Roast
1.5–2 kg (3½–4½ lb) beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried thyme
1 tbsp tomato paste
1 large onion, sliced
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
500 ml (2 cups) beef stock
1 tbsp Worcestershire sauce
2 bay leaves
Garlic Gravy
2 tbsp butter
2 tbsp plain flour
2–3 cups of the cooking liquid (strained)
2 extra garlic cloves, finely minced
120 ml (½ cup) heavy cream
Salt and black pepper, to taste
Pasta
400 g thick fettuccine
Salt for boiling water
Fresh parsley, chopped
Freshly grated Parmesan (optional)
Instructions
1. Sear the Beef
Pat the beef dry and season with salt, pepper, paprika, onion powder, and thyme.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
Remove the beef and set aside.
2. Build the Flavor
In the same pot:
Cook the onion, carrots, and celery for 5 minutes.
Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for another minute.
Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot and add the bay leaves.
3. Slow Cook
Oven:
Cover and cook at 150°C (300°F) for 3½–4 hours.
Slow Cooker:
Cook on LOW for 8 hours or HIGH for 5–6 hours.
The beef should be fork-tender and easily shred apart.
4. Make the Garlic Gravy
Remove the beef and keep warm.
Strain the cooking liquid.
In a saucepan:
Melt the butter.
Add the flour and whisk for 1–2 minutes.
Stir in the minced garlic and cook for 30 seconds.
Gradually whisk in 2–3 cups of the cooking liquid.
Simmer for 5–8 minutes until thickened.
Stir in the heavy cream and season to taste.
The gravy should be smooth, rich, and velvety.
5. Cook the Fettuccine
Boil the fettuccine in well-salted water until al dente.
Drain, reserving a little pasta water if needed.
6. Assemble
Twirl the fettuccine onto warm plates.
Top generously with shredded pot roast.
Spoon plenty of the garlic gravy over the beef and pasta.
Finish with chopped parsley and grated Parmesan, if desired.
Tips:
Chuck roast gives the most tender, juicy result after slow cooking.
Let the beef rest for 10 minutes before shredding.
The dish tastes even better the next day as the flavors continue to develop.
If the gravy becomes too thick, loosen it with a splash of the reserved pasta water or extra beef stock.
