Description
This classic Beef Pot Roast recipe features a tender, flavorful chuck roast slowly braised with aromatic vegetables, herbs, and a rich red wine-infused beef broth. Perfectly browned and cooked until fork-tender, this comforting dish is ideal for a hearty family meal and pairs beautifully with mashed potatoes, buttered noodles, or crusty bread.
Ingredients
Scale
Meat and Seasonings
- 3–3.5 lb beef chuck roast or blade roast, well-marbled
- 1 ½ tsp kosher salt, plus additional to taste
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour or gluten-free flour
Oils and Butter
- 3 tbsp olive oil or vegetable oil, divided
- 1 tbsp unsalted butter
Vegetables
- 1 large yellow onion, sliced into thick wedges
- 4 cloves garlic, smashed and peeled
- 4 medium carrots, peeled and cut into 2-inch chunks
- 3 ribs celery, cut into 2-inch chunks
- 1 ½ lb baby potatoes or small waxy potatoes, whole or halved if large
Liquids and Flavorings
- 2 tbsp tomato paste
- 1 cup dry red wine or extra beef broth
- 2 ½ cups low-sodium beef broth
- 1 tsp Worcestershire sauce
Herbs
- 2 sprigs fresh rosemary or 1 tsp dried
- 3 sprigs fresh thyme or 1 tsp dried
- 2 bay leaves
Thickener and Garnish
- 1 ½ tbsp cornstarch mixed with 2 tbsp cold water for thickening
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 300°F to gently braise the roast.
- Season the Roast: Pat the beef dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
- Dredge with Flour: Lightly coat the roast with flour, shaking off any excess to ensure it browns evenly.
- Sear the Beef: Heat 2 tablespoons of oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4–5 minutes on each side until deeply browned, including the edges. Remove and set aside on a plate.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil if necessary. Cook the onion wedges for 3–4 minutes until softened and golden. Add garlic and sauté for 30–60 seconds until fragrant.
- Develop Flavor Base: Stir in the tomato paste and cook for 1–2 minutes until it darkens and becomes aromatic.
- Deglaze the Pot: Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
- Add Braising Liquid: Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
- Add Herbs and Return Meat: Add rosemary, thyme, and bay leaves. Return the roast and its juices to the pot, nestling it so the liquid reaches halfway up the meat.
- Begin Braising: Bring the liquid to a gentle simmer over medium heat. Cover tightly and either reduce heat to low on the stove or transfer the pot to the preheated oven. Cook for 1½ hours.
- Add Vegetables: Turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and continue cooking for another 1½ to 2 hours, until the beef is very tender and vegetables are soft but still intact.
- Rest the Meat: Remove the roast and vegetables onto a serving platter. Tent loosely with foil to keep warm. Skim any excess fat from the cooking liquid.
- Thicken the Gravy: Return the cooking liquid to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens. Thin with additional broth if needed.
- Prepare and Serve: Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain. Return the beef to the pot or arrange over the vegetables and spoon the sauce generously on top. Garnish with chopped fresh parsley if desired.
- Serving Suggestions: Serve hot with crusty bread, buttered noodles, or creamy mashed potatoes for a complete comforting meal.
Notes
- Using well-marbled beef chuck or blade roast ensures tender and flavorful results.
- Allowing the roast to brown properly before slow cooking adds depth of flavor.
- Optional: Use gluten-free flour for coating to keep the recipe gluten-free.
- If red wine is not available or preferred, substitute with extra beef broth for deglazing.
- Let the roast rest before slicing to allow juices to redistribute for moist meat.
- Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best braising results.
- Adjust seasoning at the end with salt and pepper as needed.
