Description
This Perfect Pot Roast delivers fall-apart beef with a rich gravy and caramelized vegetables, perfect for any weeknight dinner or special occasion.
Ingredients
Scale
- 1 3–4 lb beef chuck roast
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 large chopped onion
- 3–4 smashed garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine (or extra beef broth)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 3 sprigs thyme
- 2 bay leaves
- 1 lb carrots
- 1.5 lb potatoes, halved
Instructions
- Preheat oven to 325°F (160°C).
- Pat the chuck roast dry and season with kosher salt and black pepper.
- Heat neutral oil in a Dutch oven over medium-high heat and sear the roast for 3–4 minutes per side until deeply browned.
- Remove the roast from the pot and sauté chopped onion and smashed garlic in the same pot for 2–3 minutes.
- Add tomato paste and cook for 1 minute.
- Deglaze the pot with red wine or beef broth, scraping up browned bits.
- Add beef broth, Worcestershire sauce, thyme, bay leaves, carrots, and halved potatoes, then return the roast to the pot.
- Cover and braise in the oven for about 3 hours, until the internal temperature reaches 195–205°F and the meat shreds easily.
- Allow the roast to rest for 15 minutes before slicing or shredding.
Notes
For the best flavor, ensure to sear the meat well. You can also store leftovers in the fridge for up to 3–4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg