Tavern Pot Roast Recipe

Trim and season

Pat the chuck roast dry with paper towels. Trim excess large pieces of fat but leave some for flavor. Mix kosher salt, black pepper, and garlic powder and rub evenly over the entire surface of the roast. Lightly dust the roast with the all-purpose flour, shaking off excess — the flour helps form a crust and will slightly thicken the cooking liquid.

Preheat and sear

Preheat a heavy Dutch oven or ovenproof braising pot over medium-high heat. Add vegetable oil and when shimmering add the roast. Sear without moving until a deep brown crust forms, about 4–5 minutes per side. Use tongs to brown all sides including ends. Add the butter near the end of searing and spoon the melted butter over the roast for extra browning. Transfer the seared roast to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add diced yellow onion, carrots (cut into 2-inch pieces), and sliced celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Scrape up browned bits from the bottom with a wooden spoon — these fond bits add deep flavor to the sauce.

Deglaze and build sauce

Stir in the tomato paste and cook 1–2 minutes to remove rawness. Pour in the dry red wine to deglaze, scraping the bottom until most browned bits are loosened. Let the wine reduce by about half, 2–4 minutes. Add the beef stock and Worcestershire sauce, stirring to combine.

Return roast and add herbs

Nestle the seared roast back into the pot so the liquid comes about two-thirds up the sides. Tuck in bay leaves and thyme sprigs. Bring the liquid to a gentle simmer on the stovetop.

Braise

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and easily pulls apart, about 2.5–3 hours for a 3 lb roast. Check once about halfway through to ensure liquid level remains adequate; add up to 1/2 cup additional stock or water if needed.

Add potatoes and onions (optional)

If using potatoes and pearl onions, add them to the pot about 45–60 minutes before the end of braising so they cook through but retain shape. Stir gently to submerge them partly in the braising liquid.

Finish and rest

When the roast is tender, remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil. Remove and discard bay leaves and thyme stems. If you added potatoes/onions, transfer them to a serving dish and keep warm.

Make gravy (optional)

Place the Dutch oven over medium heat on the stovetop. Skim excess fat from the surface of the braising liquid. If you want a thicker gravy, bring the sauce to a simmer and reduce 5–10 minutes, or whisk in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water until slightly thickened. Taste and adjust seasoning with salt and pepper.

Serve

Slice or pull the roast into large chunks. Spoon the braising sauce and vegetables over the meat. Garnish with chopped fresh parsley and serve hot.