Description

This Classic Pot Roast recipe features a tender and flavorful beef chuck roast slow-baked with aromatic vegetables, herbs, and a rich red wine and beef stock braising liquid. Perfectly seared and oven-cooked until melt-in-your-mouth tender, this comforting dish is ideal for a hearty family meal. The recipe includes optional steps to thicken the sauce into a savory gravy, bringing out the full depth of flavors.

Ingredients

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For the Pot Roast

4-5 lb beef chuck roast
4 tsp coarse salt, such as kosher salt, divided, or added to taste
1 1/2 tsp freshly ground black pepper, divided, or added to taste
1 Tbsp light olive oil, or any high-heat cooking oil
1 large yellow onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 Tbsp tomato paste
1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
6 cups beef stock
5-6 whole carrots, peeled and cut into 2-inch pieces
2 bay leaves
6 sprigs of fresh thyme or 1 tsp dried thyme
1/2 cup coarsely chopped fresh parsley, plus more to garnish

To Thicken the Sauce (optional)

2 Tbsp cornstarch or flour (see notes)

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Instructions

Prepare the Roast: Generously season the beef chuck roast with 3 teaspoons of salt and 1 teaspoon of black pepper on all sides. Leave it uncovered at room temperature for 1 hour to ensure even cooking. Meanwhile, place the oven rack in the lower third of the oven and preheat it to 325˚F (163˚C).
Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven (around 5 1/2 quarts) over medium-high heat. When the oil is hot but not smoking, add the roast and sear until golden brown on all sides, about 3 minutes per side. Once seared, transfer the roast to a plate and set aside.
Sauté the Vegetables: Reduce heat to medium and add the coarsely chopped onions to the pot, sautéing until softened and golden, approximately 4 to 5 minutes. Add the chopped garlic and sauté for an additional 30 seconds until fragrant.
Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release browned bits. Cook until about one quarter of the wine has evaporated, roughly 2 to 3 minutes.
Assemble and Bake: Add the beef stock, thyme sprigs, coarsely chopped parsley, bay leaves, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Return the seared roast to the pot along with the peeled and cut carrots. Bring the mixture to a boil on the stovetop, then cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 3 to 4 hours (depending on roast size) or until the meat is tender enough to shred easily with two forks.
Serve: Remove the meat and shred it with forks. You may serve it with the cooking liquid and vegetables or proceed to thicken the sauce as desired.
Thicken the Sauce (Optional): Remove the meat and vegetables, keeping them warm. To thicken the sauce, choose one method: (Option 1) Whisk 2 tablespoons of cornstarch with 2 tablespoons of water, bring the sauce to a boil, then stir in the slurry and simmer until thickened, removing any raw starch taste. (Option 2) Prepare a beurre manié by blending 2 tablespoons softened butter with 2 tablespoons flour into a paste, then gradually whisk it into the boiling sauce until it thickens.

Notes

Oven Cooking Times: Bake until the roast is tender and easily pulls apart. Use an instant-read thermometer to check for doneness; the roast is done at 200-210˚F (93-99˚C). Approximate baking times: 3 lb roast: 2.5 to 3 hours; 4 lb roast: 3 to 3.5 hours; 5-6 lb roast: 3.5 to 4 hours.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw frozen leftovers overnight in the refrigerator and reheat gently on the stovetop.
Thickening Options: Cornstarch slurry or beurre manié can be used to thicken the sauce based on personal preference.

Nutrition

Serving Size: 1 serving (approximately 6 oz meat with sauce and vegetables)
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 120 mg