Pot Roast
Beef chuck braised low and slow until it falls apart, surrounded by tender carrots and potatoes in a rich, savory pan gravy.
Ingredients
- 3 ½ lbbeef chuck roast(boneless, patted dry)
- 1 ½ tspkosher salt(plus more to taste)
- ¾ tspblack pepper(freshly ground)
- 2 tbspvegetable oil
- 1 largeyellow onion(cut into 1-inch wedges)
- 4 clovesgarlic(smashed)
- 2 tbsptomato paste
- 1 cupdry red wine(such as Cabernet or Merlot)
- 2 cupsbeef broth(low-sodium)
- 2 tspWorcestershire sauce
- 3 piecefresh thyme sprigs
- 2 piecefresh rosemary sprigs
- 2 piecebay leaves
- 1 lbYukon Gold potatoes(halved or quartered if large)
- 4 mediumcarrots(peeled, cut into 2-inch pieces)
- 2 tbspcornstarch(optional, for thickening gravy)
- 2 tbspcold water(optional, for thickening gravy)
Method
- 01
Preheat the oven to 325°F (165°C) with a rack in the lower-middle position.
- 02
Season the 3 ½ lb beef chuck roast all over with 1 ½ tsp kosher salt and ¾ tsp black pepper, pressing the seasoning firmly into the surface.
- 03
Heat the 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side, including the edges, until a deep brown crust forms. Transfer to a plate.
- 04
Reduce heat to medium. Add the 1 large yellow onion wedges to the pot and cook, stirring occasionally, for 3 minutes until softened and lightly browned.
- 05
Add the 4 cloves garlic and cook for 1 minute until fragrant. Stir in the 2 tbsp tomato paste and cook for 2 minutes, letting it darken slightly on the bottom of the pot.
- 06
Pour in the 1 cup dry red wine, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes to cook off the raw alcohol.
- 07
Add the 2 cups beef broth, 2 tsp Worcestershire sauce, 3 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves. Stir to combine.
- 08
Return the seared roast to the pot. The liquid should come about halfway up the sides of the meat — add a splash more broth if needed. Bring to a gentle simmer.
- 09
Cover with a tight-fitting lid and transfer to the oven. Braise for 1 hour 30 minutes.
- 10
Carefully remove the pot from the oven. Nestle the 1 lb Yukon Gold potatoes and 4 medium carrots around the roast, submerging them partially in the braising liquid.
- 11
Return the covered pot to the oven and continue braising for another 1 hour to 1 hour 30 minutes, until the beef is fork-tender and the vegetables are cooked through.
- 12
Transfer the roast to a cutting board and the vegetables to a serving platter. Discard the thyme sprigs, rosemary sprigs, and bay leaves.
- 13
Skim excess fat from the surface of the braising liquid. For a thicker gravy, whisk together the 2 tbsp cornstarch and 2 tbsp cold water, then stir the slurry into the simmering liquid and cook for 2 minutes until thickened.
- 14
Taste the gravy and adjust seasoning with salt and pepper. Slice or pull apart the roast and arrange over the vegetables. Spoon the gravy generously over everything before serving.
Adapted from public domain & community sources