Perfect Pot Roast (Print Version)
Melt-in-your-mouth beef chuck braised with vegetables and herbs in a rich, savory sauce.
# What You 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 and 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 braised vegetables and pan juices spooned over the top.
# Expert Hints:
01 -
- The meat literally falls apart with a fork, no knife work required, and that moment never gets old.
- It fills your whole house with a smell so good that neighbors have actually knocked to ask what is cooking.
02 -
- Resist the urge to peek by lifting the lid during cooking because every time you do, heat escapes and adds at least fifteen minutes to your total time.
- The roast will look tough and unpromising at the two hour mark, and that is completely normal so trust the process and wait.
03 -
- Sear the roast the night before and refrigerate everything in the pot, then just add the liquids and pop it in the oven the next morning for an effortless dinner.
- A tablespoon of balsamic vinegar stirred into the braising liquid right before serving adds a brightness that makes people close their eyes when they take the first bite.