Perfect Pot Roast (Printable)
Melt-in-your-mouth beef chuck simmered with root vegetables and herbs for a comforting family dinner.
# 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 (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 Steps:
01 - Preheat 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 to a simmer, then cover with a tight-fitting lid.
07 - Transfer the covered Dutch oven to the preheated oven and cook for 3 hours, or until the roast is fork-tender and the vegetables are soft.
08 - Remove from the oven and discard the bay leaves and herb stems. Slice or shred the beef and serve with the braised vegetables and pan juices spooned over the top.
# Expert Advice:
01 -
- The meat literally falls apart with a fork, no knife skills required, and the vegetables soak up every bit of the braising liquid until they taste like candy.
- It reheats beautifully the next day, which means you get two meals worth of gratitude for one afternoon of mostly waiting around.
02 -
- If you open the lid during the braise you let all the steam escape and extend the cooking time, so keep it sealed and trust the process.
- The red wine is optional but it adds a layer of complexity that broth alone simply cannot replicate, and the alcohol cooks off completely.
03 -
- Start the roast a day ahead and refrigerate it overnight in the braising liquid, then gently reheat it the next day for flavor that is noticeably deeper and more complex.
- Tuck a few parsnips or halved baby potatoes into the pot alongside the carrots for extra vegetables that cook in the same liquid and save you making a separate side dish.