Pot Roast Dinner Recipe

Prepare beef

Pat the chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust both sides with 2 tbsp all-purpose flour, shaking off excess.

Brown roast

Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and brown 4–5 minutes per side until a deep brown crust forms. Remove roast to a plate.

Sauté aromatics

Reduce heat to medium. Add the large chopped onion, sliced carrots (cut into 2-inch pieces), and chopped celery to the pot. Cook 5–6 minutes until softened and beginning to brown. Add 4 smashed and minced garlic cloves and cook 30 seconds until fragrant.

Deglaze & build braising liquid

Stir in 2 tbsp tomato paste and cook 1 minute. Pour in 1 cup red wine (or substitute 1 cup beef broth) and scrape up browned bits with a wooden spoon. Add 3 cups beef broth, 1 tbsp Worcestershire sauce, 3 thyme sprigs, and 2 bay leaves. Return the browned roast to the pot so it sits partially submerged.

Braise

Bring liquid to a gentle simmer. Cover with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Cook 2.5 to 3 hours, or until the roast is fork-tender and easily pulls apart. Every hour, check liquid level and add up to 1/2 cup hot water or broth if it looks low.

Finish roast & make gravy

Remove roast and keep warm. Skim excess fat from surface of cooking liquid. Strain vegetables if desired, or leave them in for serving. To thicken gravy (optional), bring liquid to a simmer on the stovetop and whisk in a slurry of 1 tbsp flour mixed with 2 tbsp cold water; simmer 2–3 minutes until thickened. Adjust seasoning with salt and pepper to taste.

While roast is braising (about 30–40 minutes before the roast is done), peel and cut 2 lb russet potatoes into 1–1.5 inch chunks. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook 15–18 minutes until fork-tender.

Drain potatoes thoroughly and return to the hot pot to dry for 1 minute. Mash with a potato masher or ricer. Warm 1 cup whole milk with 4 tbsp unsalted butter until butter melts. Gradually add milk-butter mixture to potatoes, mashing to desired creaminess. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Keep mashed potatoes warm covered until ready to serve. If they thicken, stir in a little warm milk before serving.

Trim ends of 1 lb green beans. Bring a medium pot of salted water to a boil. Blanch green beans 3–4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

In a skillet over medium heat, heat 1 tbsp olive oil. Add the blanched green beans and sauté 2–3 minutes to warm through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Squeeze a wedge of lemon over the beans if using, toss, and remove from heat.