Pot Roast Recipe

Preheat and season

Preheat oven to 325°F (165°C). Pat the chuck roast dry with paper towels. Rub both sides with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust all sides with 2 tbs all-purpose flour to help form a crust.

Sear roast

Heat 2 tbs vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until deeply browned (don't move it while searing). Transfer roast to a plate.

Sauté vegetables

Reduce heat to medium. Add the roughly chopped 1 large onion, 3 peeled and cut carrots (halved lengthwise and into 1–2" pieces), and 2 celery stalks (sliced). Cook 5–7 minutes until edges brown. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and braise

If using, pour in 1 cup dry red wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Return roast to pot. Add 3 cups beef broth, 1 tbs Worcestershire sauce, 2 bay leaves and 4 sprigs fresh thyme. The liquid should come about halfway up the roast; add a bit more broth or water if needed. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for 3 to 3½ hours, or until fork-tender (internal meat will easily shred).

Rest

Remove roast from oven and transfer meat to a cutting board or tray. Tent loosely with foil and let rest 15 minutes. Reserve braising liquid and cooked vegetables for gravy and serving.

While the roast is braising during the last 30 minutes, combine 1 cup tomato ketchup, 1 tbs hot sauce, 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves and glaze thickens slightly, about 6–8 minutes. Taste and adjust heat or sweetness. Brush glaze over the top of the rested roast or serve alongside. If glazing before the last 15 minutes of braising, brush on and return to oven uncovered to set the glaze.

Peel and quarter 2 lbs russet potatoes. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–20 minutes. Drain well.

Warm 1 cup whole milk and 4 tbs unsalted butter together (either in microwave or small saucepan) until butter melts. Return drained potatoes to the pot, mash with a potato masher or ricer, then stir in milk and butter mixture until smooth and creamy. Season with 1 tsp salt and 1 tsp black pepper to taste. Keep warm until serving.

Strain the reserved braising liquid through a fine-mesh sieve into a measuring cup or bowl, pressing cooked vegetables to extract juices. You should have about 1 cup pan drippings (if you have more, reduce on stovetop until concentrated to 1 cup).

In a small saucepan, melt 1 tbs butter over medium heat. Whisk in 2 tbs all-purpose flour and cook 1–2 minutes until nutty and golden (roux). Slowly whisk in 1 cup strained pan drippings and 1 cup beef broth, smoothing lumps. Bring to a simmer and cook until thickened to gravy consistency, 4–6 minutes. Stir in 1 tsp Worcestershire sauce, 0.5 tsp black pepper and 0.5 tsp salt. Taste and adjust seasoning. If too thin, simmer a few minutes; if too thick, whisk in a little additional broth.

Combine 4 cups mixed salad greens, 8 halved cherry tomatoes and 1/2 medium cucumber (sliced) in a bowl. Whisk together 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with salad just before serving.

Thinly slice 3 green onions (both white and green parts). Slice or shred rested roast into portions. Arrange mashed potatoes on each plate, place slices of pot roast beside them, and spoon rich brown gravy over the meat and potatoes. Drizzle or brush spicy tomato glaze over the top of the roast as desired. Sprinkle sliced green onions over the roast and potatoes. Serve the small house salad on the side.