Pot Roast Recipe

Season roast

Pat the beef chuck roast dry with paper towels. Evenly rub kosher salt, black pepper, and garlic powder over all sides of the roast. Let rest at room temperature 20–30 minutes while preparing other components.

Sear roast

Preheat oven to 325°F (160°C). Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add vegetable oil and heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned (use tongs to brown edges as well). Transfer roast to a plate.

While roast rests, peel and quarter the onion. Trim carrots and cut into 2-inch pieces. Trim celery and cut into 1.5-inch pieces. Smash garlic cloves lightly with the flat of a knife.

In the same Dutch oven over medium heat, add the onion, carrots and celery. Cook 4–5 minutes, stirring occasionally, scraping up browned bits from the bottom. Add garlic and cook 30–45 seconds until fragrant.

Add tomato paste to the vegetables and cook 1 minute, stirring to coat. Pour in the red wine to deglaze the pan, scraping any browned bits. Simmer 2–3 minutes to reduce slightly.

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

Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with its lid and transfer to the preheated oven. Roast at 325°F (160°C) for 2.5–3 hours, or until the meat is fork-tender and registers about 195–205°F (90–96°C) in the thickest part.

During the last 30–40 minutes of cooking, check that vegetables are tender. If they are done earlier, you may remove them and keep warm while the roast finishes.

Remove the roast to a cutting board and tent loosely with foil; let rest 15–20 minutes. Strain the cooking liquid into a fat separator or skim fat from the surface with a spoon. Reserve cooked vegetables if kept aside.

Optional au jus thickening

For a slightly thicker jus, melt unsalted butter in a small saucepan over medium heat. Whisk in the flour and cook 1–2 minutes to form a blond roux. Slowly whisk in 1.5–2 cups of the strained cooking liquid until smooth and simmer until thickened to desired consistency. Season to taste with salt and pepper.

Slice the roast against the grain into 1/2-inch thick slices. Serve with reserved vegetables and spoon the au jus over the meat.