Tavern Pot Roast Recipe

Trim and Season

Pat the chuck roast dry with paper towels. Trim excess large fat caps but leave some fat for flavor. Mix kosher salt, black pepper, garlic powder, and onion powder, then rub evenly over all sides of the roast.

Dredge

Lightly dust the seasoned roast with the 2 tablespoons of all-purpose flour, shaking off excess. The flour helps form a crust and will slightly thicken the braising liquid.

Brown the Roast

Heat 2 tablespoons vegetable oil in a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until deep brown (use tongs and a spatula to brown edges). Remove roast to a plate and tent with foil.

Deglaze and Build Sauce

Lower heat to medium. Add the red wine (or 1 cup extra beef broth) to the pot, scraping up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Stir in tomato paste and Worcestershire sauce, then pour in 3 cups beef broth and bring to a gentle simmer. Taste and adjust seasoning — add a pinch more salt or pepper as needed.

Prepare Vegetables

While the braising liquid simmers, peel and cut the carrots into 1½-inch pieces, slice the onion into thick wedges, roughly chop celery, and smash the garlic cloves with the flat side of a knife (no need to peel completely).

Assemble for Braise

Return the seared roast to the pot, nestling it into the liquid. Surround with onions, carrots, celery, smashed garlic, bay leaves, and thyme sprigs. The liquid should come about halfway up the roast — add a little extra beef broth or water if needed.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Cook for 2½ to 3 hours, or until the meat is fork-tender and easily pulls apart. Check once halfway through and spoon some braising liquid over the roast. If the liquid level drops too low, add hot water or broth to maintain level.

Add Potatoes and Finish Cooking

About 30–35 minutes before the end of cooking, add the halved red potatoes to the pot so they finish cooking in the braising liquid and absorb flavor. Replace the lid and continue braising until potatoes are tender.

Rest and Skim

When the roast is fully tender, remove the pot from the oven. Transfer the roast and larger vegetable pieces to a cutting board and tent with foil; skim and discard bay leaves and thyme stems from the braising liquid. If you prefer a thicker gravy, place the pot on the stove over medium heat and simmer to reduce until slightly thickened, or whisk in a butter-flour slurry (1 tbs butter melted with 1 tbs flour) and simmer 3–5 minutes.

Finish Vegetables and Serve

Stir the 1 tablespoon butter into the sauce to add gloss. Slice or pull the roast into large chunks and arrange on a platter with carrots, onions, and potatoes. Spoon the braising sauce over the meat, sprinkle with chopped fresh parsley, and serve hot.