Perfect Pot Roast (Printable)
Fork-tender beef chuck slow-simmered with carrots, celery, and aromatic herbs in a rich, savory broth.
# What You Need:
→ Beef
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 and 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
# Steps:
01 - Preheat oven to 300°F (150°C).
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, approximately 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 pot to the preheated oven and cook for 3 hours, or until the roast is fork-tender and the vegetables are soft.
08 - Remove the pot from the oven. Discard the bay leaves and herb stems. Slice or shred the beef and serve with the vegetables and pan juices spooned over the top.
# Expert Advice:
01 -
- The meat literally falls apart with just a fork, no knife required.
- Everything cooks in one pot so cleanup is almost nonexistent.
- It turns a cheap cut of beef into something that tastes like it took far more effort than it actually did.
02 -
- Do not rush the searing step because that deep brown crust is where a huge amount of flavor comes from.
- Keep the lid on tight during braising because every time you peek you let moisture escape and extend the cooking time.
03 -
- Take the roast out of the fridge 30 minutes before cooking so it sears evenly instead of steaming.
- The best results come from a heavy Dutch oven that distributes heat slowly and consistently throughout the braise.