Perfect Pot Roast (Printable)
Slow-cooked beef chuck with root vegetables and herbs, fork-tender and comforting.
# What You’ll Need:
→ Beef
01 - 1 (3 to 4 lb) beef chuck roast
→ Vegetables
02 - 3 large carrots, peeled and cut into 2-inch pieces
03 - 4 medium Yukon gold potatoes, quartered
04 - 2 celery stalks, cut into 2-inch pieces
05 - 1 large yellow onion, sliced
06 - 4 garlic cloves, smashed
→ Liquids
07 - 2 cups beef broth (gluten-free if needed)
08 - 1 cup dry red wine (or substitute with additional beef broth)
→ Seasonings & Herbs
09 - 2 tablespoons tomato paste
10 - 2 teaspoons kosher salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ Oils
15 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat the oven to 325°F. Position the rack in the lower third of the oven.
02 - Pat the chuck roast thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer the roast to a plate and set aside.
04 - In the same Dutch oven, add the sliced onions, carrot pieces, and celery. Sauté for 5 minutes until slightly softened. Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.
05 - Pour in the dry red wine to deglaze, scraping up all the browned bits from the bottom of the pot. Allow the wine to reduce by half, about 2 to 3 minutes.
06 - Return the seared roast to the pot. Arrange the quartered potatoes around the meat. Add the dried thyme, rosemary, and bay leaves. Pour in the beef broth until it reaches halfway up the sides of the roast.
07 - Bring the liquid to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, until the roast is fork-tender and pulls apart easily.
08 - Remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter. Discard the bay leaves. Skim excess fat from the pan juices if desired. Slice or shred the beef and serve alongside the vegetables, spooning pan juices generously over the top.
# Expert Tips:
01 -
- The beef literally falls apart with just a glance from your fork, no sawing required.
- One pot does all the work, leaving you with barely any dishes and a kitchen that smells like heaven.
- It tastes even better the next day, making it the gift that keeps on giving.
02 -
- Do not rush the sear, a pale crust means a flat tasting braise.
- Keep the lid on the entire time, every peek lets precious moisture and heat escape.
03 -
- Take the meat out of the fridge 30 minutes before cooking so it sears evenly instead of steaming.
- The broth should only come halfway up the roast, you are braising not boiling.