Mom‘s Pot Roast Recipe

Prepare and season roast

Pat the beef chuck roast dry with paper towels. Combine kosher salt, black pepper and 2 tablespoons flour and rub all over the roast, pressing so the flour adheres.

Sear the roast

Heat vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add the roast and sear 4–5 minutes per side until deep brown. Work in batches if needed. Transfer roast to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion (quartered), carrots (cut into 2-inch pieces), and celery (cut into 1–inch pieces) to the pot. Cook, stirring occasionally, until softened and edges begin to brown, about 6–8 minutes. Add minced garlic and tomato paste; cook 1 minute more, stirring to combine.

Deglaze and build braising liquid

If using, pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon; simmer 2–3 minutes to reduce slightly. Add 3 cups beef broth and 1 tablespoon Worcestershire sauce. Stir to combine.

Braise

Return the seared roast to the pot so it sits in the liquid about halfway up. Add fresh thyme sprigs and bay leaves. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2½–3 hours, or until the roast is fork-tender and shreds easily. Halfway through cooking, turn the roast and baste with liquid. If you prefer vegetables very soft, nestle carrots and celery around the roast at the start; otherwise add them after 1 hour so they keep shape.

Rest

When tender, remove the roast to a cutting board and tent loosely with foil. Strain and reserve 1 cup of the braising liquid and vegetables for gravy and serving. Discard thyme stems and bay leaves.

Skim excess fat from the reserved pan drippings. If you don’t have a full cup of drippings, top up with beef broth to 1 cup. Return the pot (or a saucepan) to medium heat and whisk in 2 tablespoons flour to the drippings; cook 1–2 minutes to remove raw flour taste.

Gradually whisk in 1 cup cold water or beef broth until smooth. Bring to a simmer and cook until thickened, 3–5 minutes. Season to taste with 1 teaspoon salt and 1 teaspoon black pepper. If gravy is too thick, add more broth a tablespoon at a time to reach desired consistency. Strain if you want a very smooth gravy.

Slice the rested roast against the grain into 1/4–1/2-inch slices. Arrange sliced roast over a bed of mashed potatoes, spoon the hot gravy and some of the braised vegetables over the top.

Garnish with chopped fresh parsley if desired and serve immediately.