Description
This Perfect Pot Roast recipe delivers a tender, juicy beef roast slow-cooked in a rich broth with aromatic herbs and hearty vegetables. Searing the chuck roast locks in robust flavors before it slowly braises in the oven alongside carrots, celery, and a savory blend of garlic, onion, red wine, and Worcestershire sauce. Ideal for a comforting American main course, this dish serves six and is adaptable for gluten-free diets.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
Liquids and Herbs
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Season: Preheat your oven to 300°F. Pat the chuck roast dry thoroughly with paper towels, then season all sides evenly with kosher salt and black pepper to enhance the flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Once hot, sear the roast for 3 to 4 minutes per side until it develops a deep, flavorful brown crust. Remove the roast from the pot and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion and cook over medium heat until softened and translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Mix in the tomato paste, cooking for 2 minutes to deepen the flavor and caramelize slightly, enhancing the sauce’s richness.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot vigorously to release all the browned bits. Let the wine simmer and reduce slightly for 2 to 3 minutes to concentrate flavor and burn off alcohol.
- Add Broth and Herbs: Stir in beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Combine well to mix the flavors together before returning the roast to the pot.
- Return Roast and Vegetables: Nestle the seared roast back into the pot, then add the carrot and celery chunks around the meat.
- Braise in Oven: Cover the pot tightly with a lid and place it in the preheated oven. Roast for 3 to 3½ hours, until the meat becomes fork-tender and infused with the aromatic broth and herbs.
- Finish and Serve: Remove the pot from the oven. Discard rosemary, thyme, and bay leaves. Serve the pot roast sliced alongside the cooked vegetables and spoon the luscious pan juices over the top for serving.
Notes
- For a non-alcoholic version, substitute the red wine with an equal amount of additional beef broth.
- To thicken the gravy, remove the roast and vegetables after braising, then simmer the remaining liquid on the stovetop. Whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) gradually until the sauce thickens to your liking.
- For gluten-free preparation, ensure to use gluten-free beef broth and Worcestershire sauce.
