Perfect Pot Roast (Printable View)
Tender beef chuck slow-simmered with root vegetables and herbs in a rich, savory wine sauce.
# What You 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 (or substitute an additional cup of beef broth)
→ Seasonings & 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 Steps:
01 - Preheat your 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. Stir in the smashed garlic and tomato paste; cook for 1 minute until fragrant.
05 - Pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits. Simmer for 2–3 minutes to reduce slightly.
06 - Return the seared roast to the pot. Pour in the beef broth and add the dried thyme, rosemary sprigs, and bay leaves. Bring the liquid to a simmer, then cover with a tight-fitting lid.
07 - Transfer the covered pot to the preheated oven. Cook for 3 hours, or until the roast is fork-tender and the vegetables are soft.
08 - Remove the pot from the oven. Discard the bay leaves and rosemary stems. Slice or shred the beef and serve alongside the vegetables, spooning the pan juices over the top.
# Expert Advice:
01 -
- The meat literally falls apart with a fork and the gravy practically makes itself in the pot.
- It fills every room with a smell so deep and savory that neighbors have been known to knock on the door asking what is cooking.
02 -
- Skip the sear and you skip the entire foundation of flavor because that brown crust is where the deepest taste lives.
- Resist the urge to peek during the three hour braise because every time you lift the lid you let moisture and heat escape and extend the cooking time.
03 -
- Let the roast rest for at least ten minutes after pulling it from the oven so the juices redistribute through the meat instead of spilling onto your cutting board.
- If the braising liquid seems thin when finished, set the roast aside and simmer the liquid on the stove for five to ten minutes until it coats the back of a spoon.