Dark and stormy-braised pot roast from Bon Appétit Magazine, February 2024 (page 51)

  • celery
  • garlic
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute beef round roast or beef brisket for boneless beef chuck.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef round roast or beef brisket for boneless beef chuck.

  • Partyof7 on April 06, 2026

    We both loved this. I used a 3 lb boneless chuck roast. The recipe reduces the sauce for 15-20 minutes. I did it for 10, and next time I’ll skip reducing the sauce because after 3.5 hours in the oven it’s too thick and concentrated, though so tasty! I will also do the final uncovered roasting only until the sauce reaches the best thickness. Probably much less than the recommended 30-45 minutes!

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