Perfect Pot Roast Beef (Printable Version)
Tender beef chuck slow-cooked with root vegetables and aromatic herbs for a comforting family meal.
# What You 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 if desired)
→ 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 Make It:
01 - Preheat the oven to 325°F.
02 - Pat the chuck roast dry with paper towels and generously season all sides with kosher salt and black pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Remove the roast and set aside on a plate.
04 - In the same pot, add the sliced onions, carrot pieces, and celery. Sauté for 5 minutes until slightly softened. Add the smashed garlic and tomato paste, stirring and cooking for an additional minute until fragrant.
05 - Pour in the dry red wine to deglaze, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Allow the wine to reduce by half, approximately 2 to 3 minutes.
06 - Return the seared roast to the pot. Arrange the quartered potatoes around the meat, then add the dried thyme, dried rosemary, and bay leaves. Pour in the beef broth until it reaches halfway up the sides of the meat.
07 - Bring the liquid to a simmer on the stovetop, then cover tightly with the lid. Transfer the covered Dutch oven to the preheated oven and bake for 2.5 to 3 hours, or until the roast is fork-tender and pulls apart easily.
08 - Carefully remove the pot from the oven. Transfer the roast and vegetables to a serving platter. Discard the bay leaves. Skim any excess fat from the surface of the pan juices if desired. Slice or shred the beef and serve alongside the vegetables, spooning the pan juices generously over the top.
# Helpful Hints:
01 -
- The beef literally falls apart with a fork, no knife skills required, which feels like a small miracle every single time.
- One pot means you get a full Sunday dinner with almost zero cleanup, and the leftovers 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, and pale meat will taste flat no matter how long you braise it.
- Keep the lid on the entire time the pot is in the oven since lifting it lets steam escape and steam is what makes the meat tender.
03 -
- Let the finished roast rest in the juices for ten minutes before slicing so the meat reabsorbs moisture instead of leaking it all over the cutting board.
- Serve with crusty bread or buttered egg noodles because you are going to want something to soak up every last drop of that sauce.