Description
This Classic Pot Roast is the ultimate comfort food, with tender, juicy beef simmered in a rich, flavorful sauce made from wine, beef stock, and herbs. The addition of potatoes and carrots makes this a complete meal, perfect for a family dinner or special occasion. Serve it with a sprinkle of fresh parsley for added freshness.
Ingredients
Scale
For the Roast:
- 4 pounds (1.8kg) chuck roast, tied
- 2½ teaspoons (16g) fine sea salt
- ½ teaspoon pepper
- 2 tablespoons (30g) neutral oil (avocado, vegetable, etc.)
- ¼ cup (60g) olive oil
For the Sauce:
- 2 large yellow onions, cut into large pieces
- 8 cloves garlic, chopped
- 3 tablespoons (45g) tomato paste
- ¼ cup (32g) all-purpose flour
- 1½ cups (360g) dry red wine
- 2 cups (480g) low-sodium beef stock, divided
- 2 large bay leaves
- 2 tablespoons (30g) Worcestershire sauce
- 10 sprigs thyme, tied
For the Vegetables:
- 1½ pounds (680g) red or small yellow potatoes, cut into large chunks
- 2 pounds (908g) carrots, cut into 3-inch chunks
- 3 tablespoons minced flat-leaf Italian parsley, for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C).
- Season the chuck roast with fine sea salt and pepper on all sides.
- Heat the neutral oil in a large, heavy-duty oven-safe pot (like a Dutch oven) over medium-high heat. Sear the roast for 4-5 minutes per side until it’s browned. Remove the roast and set it aside.
- In the same pot, add the olive oil, onions, and garlic. Sauté for about 5 minutes until the onions are softened and translucent.
- Stir in the tomato paste and cook for another 2 minutes.
- Sprinkle the flour over the onion mixture and stir well. Cook for another 2 minutes to form a roux.
- Gradually add the dry red wine while stirring, scraping any brown bits from the bottom of the pot. Add 1½ cups of the beef stock and stir until the mixture thickens slightly.
- Add the bay leaves, Worcestershire sauce, and thyme to the pot, and then return the roast to the pot. Pour in the remaining ½ cup of beef stock around the roast.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Roast for about 2½ to 3 hours, or until the roast is fork-tender.
- About 1 hour before the roast is done, add the potatoes and carrots to the pot, ensuring they are submerged in the sauce.
- Once done, remove the pot from the oven. Discard the bay leaves and thyme sprigs.
- Slice the roast and serve with the vegetables and sauce. Garnish with freshly minced parsley.
Notes
- If you prefer a thicker sauce, you can reduce the sauce on the stovetop after removing the roast and vegetables.
- You can use any root vegetable like parsnips or turnips in place of the carrots and potatoes.
- For a more intense flavor, sear the roast a day ahead and refrigerate overnight, then cook the next day. The flavors will develop more deeply.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish, Comfort Food
- Method: Braising
- Cuisine: American