Chef Amira’s Holiday Pot Roast (Christmas Version)

Serves 6–8 | Rich, comforting, made to shred & spoon

This is a slow-braised Christmas pot roast, shredded, and folded back into a rich beef gravy made with stock and pan juices. Cozy, elegant, and deeply flavorful.

🥩 Meat

• 3½–4 lb chuck roast or bottom round

🧂 Ingredients

Base

• Kosher salt & cracked black pepper

• 2 tbsp olive oil

• 1 large yellow onion, sliced

• 8 cloves garlic, smashed (Extra Never Hurt)

• 3 large carrots, cut into big chunks

• 3 celery stalks, cut into chunks

Braising Liquid

• 1½ cups dry red wine

• 2½–3 cups low-sodium chicken broth

• 2 bay leaves

• 3–4 sprigs thyme Fresh

• 1–2 sprigs rosemary Fresh

Finish (Signature Step)

• 1½–2 cups prepared beef gravy (homemade or high-quality) You will use some of the gravy for your pot roast while cooking.

• 1–1½ cups fresh pearl onions (whole or halved)

• 1–2 tbsp cold butter (optional, for shine)

• Fresh thyme or parsley, for garnish

Method (Easy & Foolproof)

1. Sear the Meat

1. Pat the roast completely dry.

2. Season generously with salt and pepper on all sides.

3. Heat olive oil in a large Dutch oven over medium-high heat.

4. Sear the roast deeply on all sides until well browned.

5. Remove the meat and set aside.

Chef Tip: Deep browning = deeper gravy flavor later.

2. Build the Base

1. Lower heat to medium.

2. Add onion, carrots, and celery to the same pot.

3. Sauté 5–7 minutes until softened and lightly golden.

4. Add smashed garlic and cook 30 seconds, just until fragrant. Do not let burn*

3. Deglaze

1. Pour in the red wine.

2. Scrape up all the browned bits from the bottom of the pot.

3. Simmer 3–4 minutes to slightly reduce and cook off the alcohol.

4. First Braise

1. Return the roast to the pot.

2. Add chicken broth until liquid comes halfway up the meat.

3. Add bay leaves, thyme, and rosemary.

4. Bring to a gentle simmer.

5. Slow Cook

1. Cover tightly and transfer to a 325°F oven.

2. Cook for about 3-4 hours, turning the roast once halfway through.

3. The meat should be fork-tender but still holding together.

6. Signature Holiday Finish

This is where your pot roast becomes Chef Amira’s.

1. Remove the meat and shred, once shredded remove the stock and hold to the side. Remove herbs and toss as well.

2. Place your shredded meat back into the crockpot add the veggies back in. On top nicely.

3. Add pearl onions directly to the pot (whole or halved).

4. Mix some of your stock and gravy together should be thick enough that it looks like a creamy soup, not loose, and Spoon the mixture over and around the roast. Taste for seasoning and adjust if needed, Should not be salty but if it is too salty, add water and mini or cut potatoes.

5. Cover and return to the oven for 30–45 minutes.

This step enriches the sauce without overpowering the meat.

6. Add butter if using, stirring until glossy.

To Serve

• Spoon generously over mashed potatoes, polenta, or buttered noodles

• Finish with fresh thyme or parsley

• Serve family-style or plated, this one holds beautifully

Can use left overs for a pot roast inspired French-Dip sandwich, With gravy and provolone

👩🏽‍🍳 Chef Notes

• Chicken broth keeps the roast rich but not heavy

• Removing excess liquid after shredding prevents a watery gravy

• This reheats incredibly well even better the next day

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