Perfect Pot Roast (Printer-Friendly)
Slow-braised beef chuck with root vegetables and herbs in a rich, savory sauce until fork-tender.
# What You’ll Need:
→ Meats
01 - 1 (3–4 lb) beef chuck roast
→ Vegetables
02 - 3 large carrots, peeled and cut into large pieces
03 - 3 celery stalks, cut into chunks
04 - 1 large yellow onion, quartered
05 - 3–4 cloves garlic, smashed
→ Liquids
06 - 2 cups beef broth
07 - 1 cup dry red wine (substitute additional broth if preferred)
→ Spices & Herbs
08 - 2 tablespoons tomato paste
09 - 2 teaspoons kosher salt
10 - 1 teaspoon freshly ground black pepper
11 - 1 teaspoon dried thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
→ Oils
14 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 300°F.
02 - Pat the beef chuck roast dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
03 - In a large Dutch oven or oven-safe heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer the roast to a plate and set aside.
04 - Add the quartered onion, carrot pieces, and celery chunks to the same pot. Cook for 4–5 minutes until the vegetables are lightly browned. Add the smashed garlic and tomato paste, stirring constantly for 1 minute until fragrant.
05 - Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Simmer for 2–3 minutes to reduce slightly.
06 - Return the seared roast to the pot. Add the beef broth, dried thyme, fresh rosemary sprigs, and bay leaves. Bring the liquid to a simmer, then cover with a tight-fitting lid. Transfer to the preheated oven and cook for 3 hours, or until the roast is fork-tender and the vegetables are soft.
07 - Remove the pot from the oven. Discard the bay leaves and herb stems. Slice or shred the beef and serve with the braised vegetables and pan juices spooned over the top.
# Helpful Hints:
01 -
- The wine and long braise create a depth of flavor that tastes like you spent all day in the kitchen, even though the oven does most of the work.
- Leftovers might actually be better than the first night, especially piled onto crusty bread the next afternoon.
02 -
- Skipping the sear is the biggest mistake you can make because that caramelized crust is where the deep, savory flavor begins.
- Resist the urge to peek during the braise because every time you lift the lid, you lose heat and extend the cooking time.
03 -
- Take the roast out of the refrigerator thirty minutes before cooking so it sears evenly instead of steaming.
- The broth should come about two thirds of the way up the side of the roast, so adjust the amount slightly depending on the size of your pot.