# Jacques Pot Roast

> Jacques Pot Roast (ready in about 4 hr 30 min–5 hr, makes 8–10 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-13
Posted by Suzanne Lejeune

Recipe adapted from [Jacques Pépin](https://jellyjules.com/jacques-pepins-pot-roast/).

- **Yield:** 8–10 servings
- **Total time:** ~4 hr 30 min–5 hr
- **Cuisine:** American, French
- **Course:** Full Meal, Main Dish
- **Est. cost:** ~$28–$40 CAD (at time of writing)

Jacques Pépin Pot Roast | SIMM

## Shop It

### Meat & Seafood

- Beef bottom round roast — 5 lb (≈ 1 large roast)

### Produce

- Onion — 2 cups chopped (about 1 large)
- Tomato — 1 large
- Turnips — 1½ lb
- Pearl onions — 1 lb
- Baby carrots — 1 lb
- Green peas — 1½ cups
- Fresh thyme — 6 sprigs
- Fresh parsley — 1 Tbsp

### Pantry

- Dry white wine — 1½ cups
- Bay leaves — 2
- Salt — about 2 tsp total, plus more if needed
- Black pepper — 1 tsp
- Potato starch — as needed for optional thickening

### Oils & Fats

- Neutral oil — 2–3 Tbsp

## Mise It

### Roast Prep (cutting board + paper towel)

- Pat 5 lb beef bottom round roast dry.
- Season the roast with about 1 tsp black pepper and about 1 to 1½ tsp salt.

### Braising Base (cutting board + knife + measuring cup)

- Chop enough onion to make 2 cups.
- Cut 1 large tomato into chunks.
- Measure 1½ cups dry white wine and ½ cup water.
- Gather 2 bay leaves and 6 thyme sprigs.

### Late Vegetables (cutting board + knife + large bowl)

- Peel and cut 1½ lb turnips into wedges.
- Peel 1 lb pearl onions if needed.
- Measure 1 lb baby carrots.

### Finish (small bowl + knife)

- Measure 1½ cups green peas.
- Chop 1 Tbsp fresh parsley.
- Set out potato starch for optional sauce thickening.

## Make It

1. **PREHEAT** the oven to 300°F.
2. **HEAT** 2–3 Tbsp neutral oil in a Dutch oven over medium-high heat. **SEAR** the roast on all sides until deeply browned, about 15 minutes total.
3. **ADD** the chopped onion, tomato, bay leaves, thyme, white wine, and ½ cup water around the roast. **BRING** to a boil.
4. **COVER** the pot and **TRANSFER** it to the oven. **COOK** until the meat is tender, about 3 to 4 hours.
5. **REMOVE** the roast from the pot. **STRAIN** the cooking liquid into a bowl, pressing on the solids to extract as much liquid as possible, then **DISCARD** the solids.
6. **RETURN** the roast and strained liquid to the pot. **ADD** the turnips, pearl onions, and carrots around the roast. **SEASON** the vegetables lightly with the remaining salt.
7. **COVER** and **RETURN** the pot to the oven. **COOK** until the vegetables are tender and the roast is fully fork-tender, about 1 to 1½ hours.
8. **PLACE** the pot over low heat. **ADD** the peas, **COVER**, and **COOK** until heated through, about 2 to 3 minutes.
9. **OPTIONAL:** **MIX** potato starch with a small splash of water or wine to make a slurry. **STIR** it into the cooking liquid a little at a time until lightly thickened.
10. **TRANSFER** the roast and vegetables to a platter. **SPOON** the sauce over top, **SPRINKLE** with parsley, and **SERVE!**

**Tools:** Dutch oven with lid, cutting board, knife, paper towel, measuring cups and spoons, strainer, large bowl, small bowl, spoon, serving platter.

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