Pot Roast Recipe

Prepare and season

Pat the chuck roast dry with paper towels. Trim excess large pockets of fat but leave some for flavor. Generously season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the roast evenly with 2 tbs all-purpose flour, shaking off excess.

Sear the roast

Preheat oven to 325°F (163°C). Heat a large Dutch oven over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, place the roast in the pot and sear without moving 4–5 minutes until a deep brown crust forms. Turn and brown all sides, about 10–12 minutes total. Remove the roast to a plate.

Sauté vegetables and build fond

Reduce heat to medium. Add the onion wedges, carrots, and celery to the hot pot and sauté 4–5 minutes until edges begin to brown and pick up browned bits (fond). Add the 4 smashed garlic cloves and 2 tbs tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly.

Deglaze

Pour in 1 cup dry red wine (or 1 cup additional beef stock if not using wine) and scrape the bottom of the pot with a wooden spoon to release browned bits. Let the wine reduce by half, about 3–4 minutes.

Add stock and aromatics

Return the seared roast to the pot, nestling it on top of the vegetables. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 2 bay leaves, 3 sprigs thyme, and 1 sprig rosemary. The liquid should come about halfway up the roast; add a little more stock or water if needed.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and easily pulls apart, about 2½–3 hours (time depends on roast thickness). Check once halfway and rotate the roast if one side is browning more.

Add potatoes (optional)

If you want root vegetables tender but not overcooked, add halved small potatoes 45–60 minutes before the end of braising so they cook through but remain intact.

Rest and strain

Carefully remove the Dutch oven from the oven. Transfer the roast to a cutting board and tent loosely with foil; rest 15–20 minutes. Using a slotted spoon, remove the carrots, celery, onions and bay leaves to a serving dish and cover to keep warm. Discard thyme and rosemary stems.

Make gravy (optional)

Skim fat from the surface of the braising liquid. Set the pot with the liquid over medium heat. Melt 2 tbs unsalted butter in a small bowl; whisk 1 tbs cornstarch with 2 tbs cold water to form a slurry. Bring the liquid to a simmer and whisk in the cornstarch slurry a little at a time until the sauce thickens to desired consistency, about 2–3 minutes. Adjust seasoning with salt and pepper to taste. For extra gloss, whisk in the butter at the end. Strain gravy through a fine mesh sieve if you want a smooth sauce.

Slice and serve

Slice the rested roast across the grain into thick slices or pull into large shreds. Serve with the braised vegetables and spoon the gravy over the meat. Garnish with 2 tbs chopped fresh parsley if desired.