Perfect Pot Roast (Printable)
Tender beef chuck slow-braised with root vegetables and herbs in a rich, savory broth until fork-tender.
# What You'll Need:
→ Beef
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 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 your oven to 300°F (150°C).
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 vegetables and pan juices spooned over the top.
# Expert Tips:
01 -
- The beef becomes so tender you can cut it with a spoon, and the gravy practically makes itself while the roast cooks.
- It fills your whole home with a smell so good that neighbors have been known to knock on the door asking what is cooking.
- Leftovers taste even better the next day, which makes Monday lunch something to actually look forward to.
02 -
- Do not rush the sear because that deep brown crust is where half the flavor lives, and a pale roast will taste flat no matter how long you braise it.
- Keep the lid on tight for the entire oven time because lifting it lets steam escape and the meat needs that moist environment to break down properly.
03 -
- Take the roast out of the refrigerator 30 minutes before cooking so it sears evenly instead of steaming in the pan.
- The braising liquid makes an incredible gravy if you reduce it on the stove for 10 minutes after removing the meat and vegetables.