Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef Pot Roast
Beef Pot Roast — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Preheat oven to 320F.
- Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
- Heat a Dutch oven and then pour canola oil into it.
- Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
- Remove the seared beef chuck from the Dutch oven. Set aside.
- Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
- Deglaze by pouring red wine.
- Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
- Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
- Transfer to to a serving plate. Serve with mashed potato.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 160°F for well-done.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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