Perfect Pot Roast (Printable)

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

# What You'll Need:

→ Beef

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 (gluten-free if needed)
08 - 1 cup dry red wine (optional, substitute with additional 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

# How-To Steps:

01 - Preheat oven to 325°F.
02 - Pat the chuck roast dry with paper towels and season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep golden-brown crust forms, about 3 to 4 minutes per side. Remove the roast and set aside on a plate.
04 - In the same Dutch oven, add the sliced onions, carrot pieces, and celery. Sauté for 5 minutes until slightly softened. Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.
05 - Pour in the dry red wine to deglaze, scraping up all the browned bits from the bottom of the pot. Let the wine reduce by half, about 2 to 3 minutes.
06 - Return the seared roast to the pot. Arrange the quartered potatoes around the meat, then tuck in the dried thyme, rosemary, and bay leaves. Pour the beef broth in so it reaches halfway up the sides of the roast.
07 - Bring the liquid to a gentle simmer on the stovetop, then cover tightly with the lid. Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, until the roast is fork-tender and pulls apart easily.
08 - Carefully remove the roast and vegetables from the pot. Discard the bay leaves. Skim excess fat from the pan juices if desired. Slice or shred the beef and serve alongside the vegetables, spooning pan juices over the top.

# Expert Advice:

01 -
  • The sauce practically builds itself while the roast bakes, leaving you free to set the table or sneak a nap.
  • Leftovers taste even better the next day, stacked between thick bread with a spoon of pan juices.
  • One pot does all the work, which means cleanup is almost embarrassingly easy.
02 -
  • Opening the oven lid repeatedly releases trapped steam and extends the cooking time, so resist the temptation to check on it more than once.
  • A properly seared crust is what gives the finished sauce its deep color and savory complexity, so do not rush this step.
  • The roast will not be tender at the two hour mark for most cuts, and patience here is the difference between sliceable and shreddable.
03 -
  • Let the finished roast rest in its juices for fifteen minutes before slicing so the meat reabsorbs moisture rather than leaking it onto the cutting board.
  • Adding a handful of mushrooms or parsnips to the pot introduces a layer of earthy sweetness that makes the whole dish taste more complex.

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