"This classic pot roast is the epitome of comfort food, featuring a marble-rich chuck roast braised until it falls apart at the touch of a fork. The rich, velvety gravy and tender root vegetables create a complete, one-pot masterpiece that fills your home with an irresistible aroma."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef chuck roast
2 tbsp 30 ml	Olive oil
1 large 1 large	Yellow onion, large diced
4 cloves 4 cloves	Garlic, minced
4 large 4 large	Carrots, peeled and cut into 2-inch chunks
1.5 lbs 680 g	Yukon Gold potatoes, quartered
2 cups 480 ml	Beef broth
1 cup 240 ml	Dry red wine (like Cabernet)
2 tbsp 30 ml	Tomato paste
3 sprigs 3 sprigs	Fresh thyme sprigs
2 sprigs 2 sprigs	Fresh rosemary
1 to taste 1 to taste	Kosher salt and black pepper

2 Instructions

Step 1. Preheat your oven to 325°F (165°C). Generously season the beef chuck roast with salt and pepper on all sides.

Step 2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat for 5-7 minutes per side until a deep brown crust forms, then remove the meat and set aside on a plate.

Step 3. In the same pot, add the onions and carrots. Sauté for 5 minutes until the onions begin to brown. Stir in the minced garlic and tomato paste, cooking for exactly one minute until fragrant.

Step 4. Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape all the browned bits (fond) off the bottom of the pan.

Step 5. Return the beef to the pot along with any accumulated juices. Add the beef broth, thyme, and rosemary. The liquid should submerge the meat about halfway.

Step 6. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 hours.

Step 7. Carefully remove the pot from the oven. Arrange the potato chunks around the beef, ensuring they are partially submerged in the liquid. Cover and return to the oven for another 45-60 minutes, or until the meat and potatoes are completely fork-tender.

Step 8. Transfer the meat and vegetables to a serving platter. Strain the remaining cooking liquid into a small saucepan and simmer over medium heat to reduce into a rich gravy. Slice or shred the beef and serve with the gravy poured over the top.

·
Don't rush the searing process; that deep brown crust is where the savory depth of the dish is born.
·
Always use a well-marbled cut like chuck roast; leaner cuts like round will become dry and stringy during the long braise.
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Deglazing the pan with wine or broth is essential for capturing the caramelized juices stuck to the bottom of the pot.
·
If your gravy is too thin after reducing, whisk together a tablespoon of cornstarch with cold water and stir it into the boiling liquid for 1 minute.

? Frequently Asked Questions

What is the best cut of meat for pot roast?

The beef chuck roast is the gold standard because its high fat content and connective tissue break down during slow cooking, resulting in incredibly tender meat.

Can I make this in a slow cooker?

Yes. Sear the meat and sauté the vegetables first for flavor, then transfer everything to a slow cooker and cook on low for 8-10 hours or high for 5-6 hours.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to keep the beef moist.

Why is my pot roast still tough?

If the meat is tough, it almost always needs more time. Continue braising in 30-minute increments until the collagen has fully broken down and it easily pulls apart.

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