Perfect Pot Roast Beef (Printable Version)
Tender beef chuck slow-cooked with root vegetables and herbs until fork-tender and rich in savory flavor.
# What You'll Need:
→ Meats
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
# Directions:
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 thyme, rosemary, and bay leaves. Pour the beef broth over everything until it reaches halfway up the sides of the roast.
07 - Bring the liquid to a simmer on the stovetop, then cover with a tight-fitting lid. Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the roast is fork-tender and pulls apart easily.
08 - 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 Hints:
01 -
- The meat literally falls apart with just a fork, no knife required, and that is the kind of drama I want on my dinner plate.
- It feeds six people from one pot, which means you cooked all day without actually cooking all day.
02 -
- Do not rush the sear, because a pale crust means a bland pot roast, and you cannot fix that later no matter how long it braises.
- Keep the lid on the entire time it is in the oven, because every time you peek you let moisture escape and extend the cooking time.
03 -
- Tie your roast with kitchen twine before searing if it is an irregular shape, because a uniform piece cooks evenly and looks better on the plate.
- Let the finished roast sit in its juices off the heat for fifteen minutes before serving, because that gentle cool down makes the meat hold onto every bit of moisture.