beef pot roast

A classic beef chuck roast braised in red wine and broth with vegetables, resulting in tender meat and a silky gravy.

Equipment

• large Dutch oven
• oven
• wooden spoon
• paper towels
• cutting board
• foil

Ingredients

• 3 to 4 lbs (1.4 kg-1.8 kg) beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 large yellow onions, cut into 1-inch chunks
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 celery stalks, cut into 2-inch pieces (optional)
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine (Merlot or Cabernet)
• 2 cups beef broth (low sodium preferred)
• 2 cups chicken broth
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

1. Pat the beef chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat until it shimmers. Place the roast in the pot and sear for 4-5 minutes per side until a dark, mahogany-brown crust forms. Remove the roast to a plate.
3. Reduce heat to medium. Add butter, onions, carrots, celery, and smashed garlic. Cook for 5 minutes until onions are translucent and fond sticks to the bottom.
4. Add tomato paste and cook for 2 minutes, stirring constantly, until the paste turns rust-colored.
5. Pour in the red wine and scrape the bottom of the pot to lift the fond. Let the wine bubble and reduce by half (about 3 minutes).
6. Place the seared roast back into the pot nestled among the vegetables. Add beef broth, chicken broth, thyme, rosemary, and bay leaves. The liquid should come ⅔ of the way up the roast.
7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F (163°C) oven.
8. Cook for 3 hours. Do not open the oven door. At 3 hours, remove the lid and pierce the meat with a fork; it should slide in with zero resistance. If it meets resistance, return to the oven for 30 more minutes.
9. Carefully transfer the roast to a cutting board and tent loosely with foil. Strain the vegetables from the liquid or leave them for texture. Skim excess fat off the liquid.
10. Place the Dutch oven on the stove over medium heat. Bring the skimmed liquid to a gentle boil. Whisk in the cornstarch slurry and cook for 2-3 minutes until thickened to a silky gravy.
11. Slice the pot roast against the grain or pull it apart with two forks. Spoon gravy over the top and serve.

Notes

Make Ahead: Pot roast is better on day two. Cool completely, refrigerate overnight. Leftovers: Shred the beef, toss with gravy, and pile onto a toasted hoagie roll with provolone cheese. Freezing: Freezes in an airtight container for 3 months. Thaw in fridge overnight. Vegetable Texture: If you prefer carrots that aren’t mushy, add them during the last 90 minutes of braising. Non-alcoholic option: Use 1 cup beef broth + 1 tbsp balsamic vinegar instead of wine.

Nutrition

Calories: 485 kcal · Protein: 42g · Total Fat: 28g · Saturated Fat: 11g · Cholesterol: 145mg · Sodium: 890mg · Carbohydrates: 12g · Dietary Fiber: 2g · Sugars: 6g · Potassium: 980mg · Iron: 5mg · Calcium: 60mg