Danny's Pot Roast Recipe

Trim & Season

Pat the beef chuck dry with paper towels. Trim large exterior fat if desired, leaving some for flavor. Rub the roast all over with coarse salt, black pepper and liquid smoke (or sprinkle smoked paprika). Let rest at room temperature for 30 minutes while preparing other components.

Brown the Roast

Preheat oven to 150°C (300°F). Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add olive oil. When oil is shimmering, sear the roast on all sides until deeply browned — about 4–5 minutes per side. Transfer the roast to a plate and set aside.

Lower heat to medium. Add the chopped onions, carrots and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add smashed garlic in the last minute and stir until fragrant. Push vegetables to the sides.

Stir in the tomato paste and cook 1–2 minutes to remove the raw taste. Pour in the red wine (if using) to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let wine reduce for 2–3 minutes. Add the Guinness and beef stock and bring to a gentle simmer.

Return the seared roast to the pot so the liquid comes about halfway up the sides of the meat. Add Worcestershire sauce, brown sugar, bay leaves, thyme and rosemary. If using pearl onions, tuck them around the roast now.

Bring liquid to a simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and pulls apart easily, about 3 to 3 1/2 hours depending on size. Check at 2 1/2 hours: the internal temperature should be around 95°C (203°F) when fully tender.

During the last 30 minutes, remove the lid to allow the top to caramelize slightly. If vegetables look like they are overcooking, lift the roast and stir them gently to redistribute.

Carefully remove the roast to a cutting board and tent with foil to rest 10–15 minutes. Skim excess fat from the surface of the braising liquid. If you want a glossy, slightly thickened sauce, mix cornstarch with cold water to create a slurry and whisk into the simmering liquid on the stovetop until thickened, about 2–3 minutes.

Slice or pull the roast into chunks and return to the pot to coat with sauce and warm through for a few minutes. Taste and adjust seasoning with salt and pepper as needed.

Garnish with chopped fresh parsley and serve with braised vegetables and sauce spooned over. Optional: serve with mashed potatoes or buttered egg noodles.