Pot Roast * Recipe

Prepare and season

Pat the beef chuck roast dry with paper towels. Season all sides evenly with kosher salt (2 tsp) and freshly ground black pepper (1 tsp). If using flour for a slightly thicker crust, lightly coat the roast with 2 tbs flour, shaking off excess.

Brown the roast

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 2 tbs olive oil. When oil is shimmering, sear the roast 3–4 minutes per side until a deep brown crust forms. Transfer the roast to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the large diced onion, sliced carrots (4 medium, cut into 1–2 inch pieces), and chopped celery (3 stalks) to the pot. Cook 5–7 minutes until softened and beginning to brown. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes, stirring, to cook out the tomato paste.

Deglaze and assemble

Pour in 1 cup dry red wine (or omit and use additional beef stock) to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (2–3 minutes). Add 3 cups low-sodium beef stock, 1 tbs Worcestershire sauce, fresh thyme sprigs (4), rosemary sprig (1), and 2 bay leaves. Return the roast to the pot so it's partly submerged in liquid (liquid should come about halfway up the roast).

Braise

Bring liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Braise for 2.5–3 hours, or until the roast is fork-tender and an instant-read thermometer inserted into the center reads about 200°F (93°C). During the last hour add the reserved carrots and continue cooking so they become tender with the meat.

Rest

Remove the pot from the oven and transfer the roast to a cutting board. Tent loosely with foil and rest 15 minutes before slicing. Remove and discard thyme stems, rosemary sprig, and bay leaves. Reserve pan juices for gravy.

Peel (optional) and cut 2.5 lbs russet potatoes into even 1–2 inch cubes. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return to the pot.

Warm 1 cup whole milk with 4 tbs unsalted butter until butter is melted (do not boil). Mash potatoes with a potato masher or ricer until smooth and free of lumps. Gradually stir in the warm milk-butter mixture until desired creaminess is reached. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust.

Glazed carrots (steamed & buttered)

Peel and slice 2 medium carrots into 1/4-inch coins or batons. Steam or simmer in salted water until tender, 6–8 minutes. Drain, toss with 1 tbs unsalted butter, 1/4 tsp black pepper and 1/4 tsp salt. Keep warm until serving.

Sautéed green beans

Trim 1 lb green beans. Blanch in boiling salted water 3 minutes until bright green, then shock in ice water and drain. In a skillet over medium heat, melt 1 tbs butter, add the beans and sauté 3–4 minutes until heated through and lightly blistered. Season with 1/4 tsp salt and 1/4 tsp pepper.

Wilted spinach

Heat a large skillet over medium heat and add 1 tbs butter. Add 8 oz baby spinach and cook, tossing, until just wilted, about 2 minutes. Season with a pinch of salt and a pinch of pepper. Remove immediately to avoid overcooking.

Skim excess fat from the reserved pan juices until you have about 1 cup of liquid. If needed, pour pan juices through a fine-mesh strainer into a saucepan and bring to a simmer.

Whisk 1 tbs cornstarch with 2 tbs cold water to make a smooth slurry. Slowly whisk the slurry into the simmering pan juices and cook 2–3 minutes until thickened to a gravy consistency. Taste and season with salt and pepper as needed. If gravy is too thin, simmer a minute longer; if too thick, thin with a splash of beef stock.

Slice the rested roast against the grain into 1/2-inch slices. Serve slices topped with gravy alongside mashed potatoes and your chosen vegetable.