Pot Roast Recipe

Prepare Beef

Pat the chuck roast dry with paper towels. Season all sides evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Lightly dredge the roast in 2 tablespoons all-purpose flour, shaking off excess. Let rest at room temperature while you prepare other ingredients (about 15 minutes).

Sear Roast

Preheat oven to 325°F (163°C). Heat a large Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When butter is foaming and oil shimmering, place roast in pot and sear without moving 4-5 minutes until deep brown. Turn and brown all sides, about total 10 minutes. Transfer roast to a plate.

Sauté Aromatics

Reduce heat to medium. Peel and halve 1 large yellow onion and slice into 1/2-inch pieces. Add onions to the pot and cook 4-5 minutes until softened and edges are browned, scraping browned bits from bottom. Smash and roughly chop 4 garlic cloves and add to pot; cook 30-45 seconds until fragrant.

Deglaze and Build Sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping any browned fond from bottom with a wooden spoon. Let wine reduce 2-3 minutes. Add 3 cups beef broth and 1 tablespoon Worcestershire sauce and bring to a simmer.

Return Roast to Pot

Nestle the seared roast back into the Dutch oven so liquid comes about halfway up the sides. Add 2 whole bay leaves, 3 sprigs fresh thyme, and 1 sprig fresh rosemary to the liquid. Bring back to a gentle simmer on the stovetop.

Prepare Vegetables

Peel and cut 4 medium carrots into 2-inch pieces. Peel and cut 4 medium russet potatoes into large chunks. Trim and slice 2 celery stalks on the bias into 1-inch pieces.

Add Vegetables

Arrange the carrots, potatoes, and celery around and on top of the roast so they are partially submerged in the braising liquid. Cover the Dutch oven with its lid.

Braise in Oven

Place covered pot in the preheated 325°F (163°C) oven. Braise until the meat is fork-tender and easily pulls apart, about 2 1/2 to 3 hours depending on roast thickness. Check once midway; if liquid level is very low, add up to 1/2 cup hot broth or water.

Rest and Remove Herbs

Carefully remove pot from oven. Transfer roast to a cutting board and tent with foil to rest 10-15 minutes. Remove and discard bay leaves, thyme sprigs, and rosemary from the sauce. Spoon vegetables into a serving dish and keep warm.

Make Gravy

Place the Dutch oven with remaining cooking liquid on the stovetop over medium heat. Skim excess fat from the surface if desired. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Bring sauce to a gentle simmer and whisk in the slurry. Cook 1-2 minutes until sauce thickens to gravy consistency. Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tablespoons chopped fresh parsley.

Slice and Serve

Slice or pull the roast into large pieces. Arrange meat with the roasted vegetables on a platter and spoon the hot gravy over the top. Serve with extra gravy on the side.