Pot Roast Recipe

Prep and season

Pat the 3-lb chuck roast dry with paper towels. Combine 2 tsp kosher salt, 1 tsp black pepper and 2 tbsp flour in a small bowl and rub evenly over all sides of the roast.

Sear

Heat 2 tbsp vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned on all sides. Transfer roast to a plate.

Aromatics

Reduce heat to medium. Add 1 large diced onion to the pot and cook 4–5 minutes until softened and beginning to brown. Add 4 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze and build braising liquid

Stir in 2 tbsp tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Let wine reduce about 2 minutes. Add 3 cups beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves and 4 sprigs fresh thyme and bring to a simmer.

Return roast and braise

Return the seared roast to the pot. Nestle 4 peeled and halved medium carrots and 1.5 lbs baby potatoes around the roast. The liquid should come about halfway up the roast; if needed add up to 1/2 cup more beef broth or water. Cover with lid and transfer to a 300°F (150°C) oven. Braise for 3 to 3 1/2 hours until meat is fork-tender.

Finish and rest

Remove pot from oven. Transfer roast and vegetables to a cutting board and tent with foil; let rest 15 minutes. Skim fat from surface of braising liquid in the pot.

Make gravy

Place pot on stove over medium heat. If liquid is thin, simmer to reduce to desired consistency (5–10 minutes). For a thicker gravy, whisk 1–2 tbsp flour mixed with 2–3 tbsp cold water into a small slurry and whisk into simmering liquid; cook 2–3 minutes. Stir in 1 tbsp butter and adjust seasoning with salt and pepper to taste. Discard bay leaves and thyme stems.

Carve

Slice the roast across the grain into 1/2-inch thick slices or pull into large chunks. Return meat to the pot with gravy briefly to rewarm before serving, if desired.

Peel (if desired) and cut 2 lbs russet potatoes into 1–2 inch chunks. Place in a pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Cook until fork-tender, 15–20 minutes. Drain well.

Warm 1 cup whole milk and 4 tbsp unsalted butter together until butter melts (microwave or small saucepan). Return drained potatoes to the hot pot, mash with a potato masher or ricer, then stir in warmed milk and butter. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl, whisk together 2 cups flour, 1 tbsp baking powder and 3/4 tsp salt. Cut 6 tbsp cold butter into the flour until mixture resembles coarse crumbs (use a pastry cutter or two forks).

Stir in 1 cup cold buttermilk until just combined — batter will be sticky. Drop rounded 1/4-cup portions onto prepared baking sheet (about 8 biscuits).

Bake 12–15 minutes until golden on top. Serve warm.

Arrange sliced roast on a platter with carrots and potatoes. Spoon gravy over meat or serve on the side. Sprinkle 2 tbsp chopped fresh parsley over the roast and vegetables. Serve with mashed potatoes and warm biscuits.