Description
A hearty and flavorful classic pot roast recipe featuring a tender beef chuck roast slow-braised with aromatic vegetables, rich red wine, and fresh herbs. Perfect for a comforting family meal, this dish is cooked low and slow in the oven to develop deep flavors and melt-in-your-mouth texture.
Ingredients
Meat and Seasonings
- 4-5 lb beef chuck roast
- 4 tsp coarse salt (such as kosher salt, divided or to taste)
- 1 1/2 tsp freshly ground black pepper (divided or to taste)
Vegetables and Aromatics
- 1 large yellow onion (coarsely chopped)
- 4 garlic cloves (coarsely chopped)
- 5-6 whole carrots (peeled and cut into 2-inch pieces)
- 2 bay leaves
- 6 sprigs fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley (plus more to garnish)
Liquids and Thickening Agents
- 1 Tbsp light olive oil (or any high-heat cooking oil)
- 3 Tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 6 cups beef stock
- 2 Tbsp cornstarch or flour (for thickening the sauce, optional)
Instructions
- Prepare the Roast: Generously season the beef chuck roast with 3 tsp coarse salt and 1 tsp freshly ground black pepper on all sides. Leave it uncovered at room temperature for 1 hour to ensure even cooking. Meanwhile, set a rack in the lower third of your oven and preheat it to 325˚F.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot but not smoking, add the seasoned roast and sear each side for about 3 minutes until golden brown. Remove the roast and set it aside on a plate.
- Sauté Vegetables: Reduce heat to medium, add chopped onions to the same pot, and sauté until softened and golden, about 4-5 minutes. Add garlic and cook for an additional 30 seconds until fragrant.
- Add Tomato Paste: Stir in 3 tablespoons of tomato paste and cook for 2 minutes to develop flavor.
- Deglaze with Wine: Pour in 1 cup of dry red wine and scrape the bottom of the pot to loosen any browned bits. Simmer until about one-quarter of the wine has evaporated, approximately 2-3 minutes.
- Assemble and Bake: Add 6 cups of beef stock, fresh thyme sprigs or dried thyme, parsley, bay leaves, the remaining 1 tsp salt, and 1/2 tsp pepper. Return the roast to the pot along with the carrots. Bring everything to a boil, then cover with the lid and transfer to the preheated oven. Bake for 3-4 hours (adjust based on roast size), until the meat is tender and can be shredded easily with forks.
- Serve the Pot Roast: Remove the meat from the pot and shred it. You can either serve with the broth or thicken the sauce for richer flavor.
- Thicken the Sauce (Optional): Remove meat and vegetables, keep warm. To thicken the sauce, choose one method: (a) whisk 2 tablespoons cornstarch with 2 tablespoons water, bring broth to boil and stir in mixture, simmer until thickened; or (b) make a beurre manié by mixing 2 tablespoons softened butter with 2 tablespoons flour into a paste, add gradually to boiling broth until desired thickness is reached.
Notes
- Allowing the roast to come to room temperature before cooking helps it cook evenly.
- Searing the meat locks in flavor and creates a deep caramelized crust.
- Use a Dutch oven for best heat retention and even cooking during braising.
- Adjust salt and pepper according to your taste preference.
- For gluten-free option, use cornstarch instead of flour for thickening the sauce.
- Cooking times may vary depending on the size and thickness of the roast; aim for fork-tender meat.
- This recipe pairs beautifully with mashed potatoes or buttered noodles.
- Prep Time: 1 hour 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American