Pot Roast Recipe
Make Pot Roast Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Seasoning
Aromatics & Braising Liquid
Vegetable Finish & Thickener
Method
Beef and Seasoning
- 1
Trim and season
Pat the chuck roast dry with paper towels. Trim excess fat if desired. In a small bowl combine kosher salt, black pepper and garlic powder. Rub the seasoning evenly over the roast. Lightly dust the roast with all-purpose flour, shaking off any excess; this helps promote browning and slightly thickens the braising liquid.
- 2
Sear the roast
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the oil. When oil is shimmering, sear the roast on all sides until deeply browned, about 4–5 minutes per side. Use tongs to hold it on the edges to brown the fat cap as well. Transfer the roast to a plate and set aside.
Aromatics & Braising Liquid
- 3
Sauté aromatics
Reduce heat to medium. Add the onion (quartered), carrots (cut into 2-inch chunks) and celery (cut into 1-inch pieces) to the hot pot. Sauté, stirring occasionally, until vegetables begin to brown and soften, about 6–8 minutes. Add the smashed garlic and cook 30 seconds until fragrant.
- 4
Build the braising liquid
Stir in the tomato paste and cook 1 minute to remove raw flavor. Pour in the red wine (if using) and scrape up browned bits from the bottom of the pot with a wooden spoon (deglaze). Let wine reduce by half, about 2–3 minutes. Add the beef broth, Worcestershire sauce, bay leaves, thyme sprigs and rosemary. Bring the liquid to a gentle simmer.
- 5
Return roast and braise
Nestle the seared roast back into the pot so it sits partly submerged in the liquid. Spoon some braising liquid and vegetables over the top. Cover the pot with a lid and transfer to a preheated oven at 325°F (165°C). Braise until the meat is fork-tender, about 2 1/2 to 3 hours for a 3-lb roast. Check once at the 1 1/2-hour mark: rotate the roast and spoon liquid over if the top is drying.
Vegetable Finish & Thickener
- 6
Add potatoes
When the roast has about 45–60 minutes left of braising time (depending on tenderness), add the halved red potatoes to the pot around the roast so they cook in the braising liquid. Return to the oven and continue braising until potatoes are tender and roast is easily shredded with a fork.
- 7
Rest and strain
Remove the pot from the oven. Transfer the roast and large vegetables to a cutting board and tent loosely with foil; allow the roast to rest 15–20 minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard bay leaves, thyme stems and rosemary.
- 8
Thicken the sauce
Bring the strained liquid to a simmer over medium heat. In a small bowl, whisk the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering liquid and cook 1–2 minutes until sauce thickens to desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- 9
Finish and serve
Slice or shred the rested roast. Arrange roast and the cooked carrots/potatoes on a platter. Spoon the thickened sauce over the meat and vegetables. Garnish with chopped fresh parsley. Serve hot.