beef pot roast

There are few comfort foods as deeply satisfying as a classic, melt-in-your-mouth beef pot roast. When cooked low and slow, a tough, heavily marbled cut of beef transforms into fork-tender perfection, surrounded by rich, savory gravy and tender root vegetables.

Ingredients

• 3 to 4 lb beef chuck roast (look for a well-marbled cut with good white streaks of fat, which keeps the meat juicy during long cooking)
• 2 tsp kosher salt (plus extra for seasoning)
• 1 tsp freshly cracked black pepper
• 2 tbsp olive oil or avocado oil (for searing)
• 2 tbsp unsalted butter
• 1 large yellow onion, sliced into thick wedges
• 3 to 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir; optional—can substitute extra beef broth if preferred)
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• Fresh herbs: 3 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 2 bay leaves
• 1.5 lbs baby potatoes (or Yukon Gold potatoes, peeled and cut into large chunks)
• 1 lb baby carrots (or regular carrots cut into thick 2-inch chunks)

Step 1: Sear the Beef for Deep Flavor (10 Minutes)

1. Preheat your oven to 325°F (160°C).
2. Pat your chuck roast completely dry with paper towels (this is crucial for getting a great crust). Season all sides generously with kosher salt and black pepper.
3. Place a large, heavy Dutch oven over medium-high heat and add the olive oil.
4. Once the oil is shimmering and hot, carefully place the roast into the pot. Sear without moving it for 4 to 5 minutes, until a deep, golden-brown crust forms. Flip and sear all sides (including the edges), then remove the roast to a plate and set aside.

Step 2: Build the Aromatic Base

1. Reduce the heat to medium. Add the butter to the same Dutch oven, letting it melt into the leftover beef drippings.
2. Add the sliced onions and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften and caramelize slightly.
3. Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant. The tomato paste adds depth and helps thicken the eventual gravy.
4. Pour in the red wine (if using), scraping up all the delicious browned bits stuck to the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes until the wine reduces by half.

Step 3: The Long, Slow Braise

1. Pour in the beef broth and Worcestershire sauce, stirring to combine.
2. Nestle the seared chuck roast back into the center of the pot, sinking it into the liquid.
3. Lay the fresh thyme sprigs, rosemary sprigs, and bay leaves right on top of or alongside the roast.
4. Bring the liquid to a gentle simmer on the stove. Once simmering, cover the Dutch oven tightly with its lid and transfer it directly to your preheated oven at 325°F (160°C).
5. Let it braise undisturbed for 1 hour and 45 minutes.

Step 4: Add the Root Vegetables

1. Carefully remove the Dutch oven from the oven (watch out for heavy steam!).
2. Take off the lid and add your baby potatoes and carrots around the roast, submerging them slightly into the braising juices. (Adding them halfway through prevents them from turning to complete mush during the long cook).
3. Cover the pot back up and return it to the oven for another 1 hour to 1 hour and 30 minutes, until both the beef easily shreds with a fork and the potatoes and carrots are tender-soft.

Step 5: Thicken the Gravy and Serve

1. Transfer the tender roast and vegetables to a large serving platter and tent loosely with foil to keep warm.
2. Place the Dutch oven back on the stove over medium-high heat. Let the remaining cooking liquid simmer uncovered for 5 to 10 minutes to reduce and concentrate flavors.
3. (Optional thickening trick): If you prefer a richer, gravy-like consistency, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water into a smooth slurry, pour it into the simmering broth, and stir constantly for 2 minutes until thickened.
4. Slice or gently pull the beef apart, surround it with the tender carrots and potatoes, and ladle that rich, herbaceous pan gravy generously over the top. Serve hot alongside crusty bread or mashed potatoes!