Grammies Pot Roast Recipe

Remove the chuck roast from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat it dry thoroughly with paper towels. Season all over with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasonings into the meat. Lightly dust the roast with 2 tablespoons all-purpose flour and shake off any excess; this helps create a modest crust and will slightly thicken the braising liquid.

Preheat oven to 325°F (160°C). Heat a heavy Dutch oven or ovenproof braising pot over medium-high heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When the fat is shimmering and butter foaming, add the roast. Sear without moving for 4–5 minutes until a deep brown crust forms, then flip and sear the other side 4–5 minutes. If the roast is large, sear the short sides as well for 1–2 minutes each. Transfer the seared roast to a plate and set aside.

Reduce heat to medium. Add the halved large yellow onion to the hot pot cut-side down and cook 2–3 minutes until it begins to brown. Add the minced garlic and cook 30 seconds until fragrant. Add the carrots and celery and cook, stirring, 3–4 minutes to take off the raw edge.

Stir in 2 tablespoons tomato paste and cook 1 minute, scraping up browned bits. Pour in 1 cup dry red wine (or 1 cup extra beef stock if not using wine), bring to a simmer and deglaze the pot, scraping any fond from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Return the seared roast to the pot, nestling it among the vegetables. Add 3 cups beef stock and 1 tablespoon Worcestershire sauce so the liquid comes about halfway up the roast (add a bit more stock or water if needed). Add 4 sprigs fresh thyme and 2 bay leaves. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to the preheated 325°F (160°C) oven. Braise until the roast is fork-tender, 2 1/2 to 3 hours depending on size and oven—start checking at 2 hours. About 45–60 minutes before the roast is done, add the potatoes to the pot so they cook through but don’t disintegrate.

When the roast is fork-tender, remove the pot from the oven. Transfer the roast and larger vegetables to a cutting board and tent loosely with foil to rest 10–15 minutes. Remove and discard thyme stems and bay leaves. Skim any excess fat from the surface of the braising liquid with a spoon.

Reduce and Thicken (optional)

Place the pot with the braising liquid and remaining vegetables on the stovetop over medium-high heat. Bring to a simmer and reduce until the sauce is slightly thickened and flavorful, about 6–8 minutes. For a glossy, thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the simmering sauce; cook 1–2 minutes until thickened. Taste and, if needed, brighten with 1 teaspoon red wine vinegar or apple cider vinegar and adjust salt and pepper.

Slice or pull the roast into large pieces across the grain and return to the pot to coat with sauce, or serve whole with sauce spooned over. Sprinkle with 2 tablespoons chopped fresh parsley for garnish.