Inspired by the timeless glamour of Hollywood’s legendary Musso & Frank Grill, this classic pot roast brings old-school comfort and elegance to the table. Slow-braised and deeply savory, it’s the kind of meal made for lingering conversations, candlelit dinners, and a bold glass of red within reach. Paired with Frank Family’s RHF Cabernet Sauvignon, the richness of the dish meets beautifully layered Cabernet notes for a pairing that feels worthy of the silver screen—where every bite and sip plays a starring role.
Servings: 6 | Prep time: 30 minutes | Cook time: 3 hours 30 minutes
Ingredients: Roast
| 3-4 Pounds | Beef chuck roast (boneless) |
| 2 Teaspoons | Kosher salt |
| 1 Teaspoon | Freshly ground black pepper |
| 2 Teaspoons | Neutral oil (grapeseed, canola) |
| 1 | Large onion |
| 2 | Carrots, diced |
| 2 | Celery stalks, diced |
| 2 cloves | Garlic, smashed |
| 2 Tablespoon | Tomato paste |
| 1 Cup | Crushed tomatoes (or tomato purée) |
| 1 1/2 Cups | Beef stock |
| 1 Cup | Red wine (a splash of Napa Cab is perfect, but optional) |
| 2 | Bay leaves |
| 1 Teaspoon | Dried thyme (or 2 fresh sprigs) |
| 1 Tablespoon | Worcestershire sauce |
| 1/2 Teaspoon | Paprika (optional, for color) |
Ingredients: For Serving
- Mashed potatoes, buttered egg noodles, or creamy polenta
- Chopped parsley
- Optional: mushrooms, sliced and sautéed separately, folded in at the end
Instructions:
- Season and sear the beef. Pat the roast dry. Season generously with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned-8-10 minutes total. This browning is essential for the signature flavor.
- Build the flavor base. Remove the roast; set aside. Add onion, carrot, and celery to the pot; cook until softened, 5-7 minutes. Add garlic and cook 1 minute more. Stir in the tomato paste and cook until it caramelizes and darkens slightly, about 2 minutes.
- Deglaze and braise. Pour in the red wine (if using) and scrape up browned bits. Add crushed tomatoes, beef stock, Worcestershire, bay leaves, thyme, and paprika. Return the roast to the pot. Bring to a simmer, then cover.
- Slow cook. Choose your preferred cooking method:
- Oven: 300°F for 3-3½ hours
- Stovetop: Low heat for 3-3½ hours, partly covered
- Slow cooker: 8 hours on low
- The meat should be tender enough to shred with a fork but still sliceable.
- Finish the sauce. Remove the roast and tent with foil. Skim fat from the braising liquid. Reduce liquid on the stove for 10-15 minutes if you want a thicker gravy. Add sautéed mushrooms here if using. Taste and adjust salt and pepper.
- Serve and enjoy. Slice or shred the pot roast. Ladle the rich tomato-beef gravy over top. Serve with mashed potatoes or buttered noodles. Finish with a sprinkle of parsley.
