Classic Pot Roast (Printable Version)
Slow-braised beef chuck with carrots, onion, thyme, and red wine in a savory broth.
# What You'll Need:
→ Meat
01 -
4-5 lb beef chuck roast
→ Seasoning
02 -
4 tsp coarse salt (e.g. kosher), divided, or to taste
03 -
1 1/2 tsp freshly ground black pepper, divided, or to taste
→ Cooking Oils
04 -
1 tbsp light olive oil or any high-heat cooking oil
→ Vegetables
05 -
1 large yellow onion, coarsely chopped
06 -
4 garlic cloves, coarsely chopped
07 -
5-6 whole carrots, peeled and cut into 2-inch pieces
→ Condiments
08 -
3 tbsp tomato paste
→ Liquids
09 -
1 cup dry red wine (e.g., Cabernet Sauvignon or Pinot Noir)
10 -
6 cups beef stock
→ Herbs
11 -
2 bay leaves
12 -
6 sprigs fresh thyme or 1 tsp dried thyme
13 -
1/2 cup coarsely chopped fresh parsley, plus more for garnish
→ Sauce Thickener (optional)
14 -
2 tbsp cornstarch or all-purpose flour
# Step-by-Step Guide:
01 -
Season the roast evenly with 3 tsp salt and 1 tsp black pepper on all sides. Let rest uncovered at room temperature for 1 hour to ensure even cooking. Place the oven rack in the lower third and preheat oven to 325°F.
02 -
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. When the oil is hot but not smoking, add the roast and sear until golden brown on all sides, about 3 minutes per side. Remove the roast and set aside.
03 -
Reduce heat to medium. Add chopped onions and sauté until softened and golden, about 4-5 minutes. Add garlic and cook for 30 seconds or until fragrant.
04 -
Stir in tomato paste and cook for 2 minutes. Pour in red wine, scrape the pot’s bottom to deglaze, and simmer until the wine is reduced by approximately 25%, around 2-3 minutes.
05 -
Add beef stock, thyme, parsley, bay leaves, remaining 1 tsp salt, and 1/2 tsp black pepper to the pot. Return the roast to the pot and nestle carrots around it. Bring mixture to a boil, cover with lid, and transfer to preheated oven. Braise for 3 to 4 hours or until the meat is fork-tender.
06 -
Remove roast and vegetables, keeping them warm. Shred the meat before serving. Optionally, thicken the braising liquid using cornstarch or flour to desired consistency.
07 -
Whisk 2 tbsp cornstarch with 2 tbsp water until smooth. Bring braising liquid to a boil and stir in cornstarch slurry. Simmer until sauce thickens and any raw taste dissipates.
08 -
Create a beurre manié by combining 2 tbsp softened butter with 2 tbsp flour, kneading into a paste. Gradually whisk the paste into boiling braising liquid until thickened.
# Additional Notes:
01 -
Bringing the beef to room temperature before cooking ensures even doneness throughout.