Perfect Pot Roast (Print Version)
Slow-braised beef chuck with root vegetables and herbs in a rich, savory wine sauce until fork-tender.
# What You’ll Need:
→ Beef
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 beef 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
# Steps:
01 - Preheat oven to 300°F.
02 - Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 4–5 minutes per side. Transfer to a plate and set aside.
04 - In the same pot, add the quartered onion, carrot pieces, and celery chunks. Cook for 4–5 minutes until lightly browned. Stir in the smashed garlic and tomato paste; cook for 1 additional minute.
05 - Pour in the dry red wine, scraping the bottom of the pot to release all browned bits. Simmer for 2–3 minutes to reduce slightly.
06 - Return the seared roast to the pot. Add the beef broth, dried thyme, rosemary sprigs, and bay leaves. Bring to a gentle simmer, then cover with a tight-fitting lid.
07 - Transfer the covered pot to the preheated oven. Braise for 3 hours, or until the roast is fork-tender and the vegetables are soft.
08 - Remove from the oven and discard the bay leaves and rosemary stems. Slice or shred the beef and serve alongside the vegetables with pan juices spooned over the top.
# Expert Tips:
01 -
- The meat literally falls apart with a fork, no knife skills required, and the vegetables soak up every bit of that rich wine laced broth.
- It reheats beautifully the next day, maybe even better, which makes it the rare main course that rewards you for eating leftovers.
02 -
- Do not rush the sear, because that deep brown crust is where a huge portion of the final flavor comes from and skipping it leaves the broth tasting flat.
- Keep the lid on tight during the oven braise, as every time you peek you release steam and extend the cooking time.
03 -
- Let the roast rest for ten minutes before slicing so the juices redistribute instead of pooling on your cutting board.
- A cheap enameled Dutch oven is the single best investment for this recipe, since it holds heat evenly and the tight lid traps all the moisture inside.