Perfect Pot Roast (Printer-friendly)
Slow-simmered beef chuck with root vegetables, herbs, and red wine broth until fork-tender and comforting.
# 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 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
# 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 for 1 minute until fragrant.
05 - Pour in the dry red wine and scrape the bottom of the pot to deglaze, lifting 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.
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 with the vegetables and pan juices.
# Expert Tips:
01 -
- The beef literally falls apart when you touch it with a fork, and the pan juices become the richest gravy you never had to work for.
- It reheats beautifully the next day, making it one of those rare dinners that tastes even better as leftovers.
02 -
- Skipping the sear is the single biggest mistake you can make because that browning creates layers of flavor that the braise alone will never build.
- Resist the urge to peek during the oven time because every time you lift the lid you let moisture and heat escape, and the roast needs both to become tender.
03 -
- If you have time, let the seasoned roast sit uncovered in the fridge overnight so the surface dries out completely, which gives you an even better sear.
- A splash of balsamic vinegar stirred in right before serving brightens the whole dish and makes people wonder what your secret is.