Pot Roast Recipe

Trim and season

Pat the 0.5 lb beef chuck roast dry with paper towels. Trim excess fat if desired. Season all sides evenly with 0.5 tsp kosher salt and 0.25 tsp ground black pepper. Lightly dust the roast with 1 tbs all-purpose flour, shaking off excess.

Roughly chop onion, carrot, and celery to yield about 1/4 cup each. Peel and smash 1 garlic clove.

Heat 1 tbs vegetable oil in a small heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the roast and sear 2 to 3 minutes per side, until deeply browned. Use tongs to hold and brown edges as needed. Remove roast to a plate.

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook, stirring occasionally, 3 to 4 minutes until softened and starting to brown. Add the smashed garlic and cook 30 seconds until fragrant.

Stir in 0.5 tbs tomato paste and cook 1 minute to deepen flavor. If using, pour in 0.25 cup red wine to deglaze the pot, scraping up browned bits with a wooden spoon; simmer 1 to 2 minutes to reduce slightly.

Add 1 cup beef broth, 1 sprig fresh thyme, and 0.5 bay leaf to the pot. Return the seared roast to the pot, nestling it into the liquid so the liquid comes about halfway up the roast. Bring to a gentle simmer.

Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 1.5 to 2 hours, turning the roast once halfway through, until the meat is fork-tender (probe with a fork; it should pull apart easily). Check after 1 hour; add a few tablespoons of water or broth if liquid is evaporating too quickly.

Remove the roast to a cutting board and tent with foil to rest 5 to 10 minutes. Remove and discard the thyme sprig and bay leaf from the sauce.

Optional: Skim off excess fat from the sauce. Stir in 0.5 tbs butter to enrich the sauce and whisk to combine. Taste and adjust seasoning with more salt and pepper if needed.

Slice or shred the roast and spoon the sauce and braised vegetables over the top. Sprinkle with 1 tsp chopped fresh parsley before serving, if desired.