Perfect Pot Roast (Printable)
Tender slow-braised beef chuck with aromatic vegetables and herbs in a rich, savory broth.
# 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 (or substitute an additional cup of beef broth)
→ 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.
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 alongside the vegetables with pan juices spooned over the top.
# Expert Advice:
01 -
- The red wine and tomato paste create a sauce so rich you will want to drag crusty bread through every drop.
- It reheats beautifully, making it one of those rare leftovers that might taste even better the next day.
02 -
- Do not rush the sear, because that deep brown crust is where half the flavor of the entire dish comes from.
- Keep the lid on tight during the oven braise, as every time you peek you let moisture escape and extend the cooking time.
03 -
- Let the roast rest for at least ten minutes before slicing so the juices redistribute instead of running out onto the board.
- If the pan juices seem thin after cooking, simmer them uncovered on the stove for five minutes until they coat the back of a spoon.