Perfect Pot Roast (Print version)

Slow-cooked beef chuck with root vegetables and herbs for a comforting family dinner.

# What goes in:

→ Meat

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 (use gluten-free if needed)
08 - 1 cup dry red wine (or substitute with additional beef broth)

→ Spices and 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

# Cooking steps:

01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the chuck roast thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper, pressing the seasoning into the meat.
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 the vegetables begin to soften. Stir in the smashed garlic and tomato paste, cooking for an additional minute until fragrant.
05 - Pour in the dry red wine to deglaze, using a wooden spoon to scrape 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 Dutch oven. Arrange the quartered potatoes around the meat, then tuck in the dried thyme, rosemary, and bay leaves. Pour the beef broth over and around the roast until it reaches halfway up the sides of the meat.
07 - Bring the liquid to a gentle simmer on the stovetop. Cover tightly with the lid and transfer the Dutch oven to the preheated oven.
08 - Braise for 2.5 to 3 hours, checking at the 2.5-hour mark. The roast is ready when it yields easily to a fork and can be pulled apart with minimal effort.
09 - 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 the pan juices generously over the top.

# Tips from flavorandfeast:

01 -
  • The beef turns so tender you can cut it with a spoon, and the vegetables soak up every bit of that rich wine laced broth.
  • It reheats beautifully the next day, honestly even better, which makes it the rare meal that rewards your patience twice.
02 -
  • Do not skip the sear because that crust is where a huge portion of the deep savory flavor comes from and there is no way to add it later.
  • Resist the urge to lift the lid during cooking because every peek releases steam and extends the cooking time.
03 -
  • Take the roast out of the refrigerator thirty minutes before cooking so it sears evenly instead of steaming in its own cold moisture.
  • Let the finished roast rest in its juices for ten minutes before slicing so every ounce of liquid stays inside the meat where it belongs.

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