Entrée: United States – Beef Pot Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

3 to 4 lb (1.4 to 1.8 kg) beef chuck roast
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
2 tbsp vegetable or canola oil
1 large yellow onion, chopped
3 medium carrots, cut into 1 1 / 2-inch chunks
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup dry red wine (or use additional beef broth)
2 cups low-sodium beef broth, plus more as needed
2 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
1 lb (450 g) baby potatoes, halved
1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
2 tbsp chopped fresh parsley (for garnish)

Instructions

Preheat the oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned, about 4 to 5 minutes per side. Transfer the roast to a plate.
Reduce heat to medium. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring and scraping up any browned bits, until the vegetables soften slightly, about 5 minutes. Add the garlic and cook 30 seconds.
Stir in the tomato paste and cook until darkened slightly, about 1 minute. Pour in the red wine and simmer, scraping the bottom, until reduced by about half, 2 to 3 minutes.
Return the roast to the pot along with any accumulated juices. Add the Worcestershire sauce and enough beef broth to come about halfway up the sides of the meat. Add the thyme, rosemary, and bay leaves.
Bring to a gentle simmer. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
Carefully remove the pot from the oven. Add the halved baby potatoes around the roast, submerging them partially in the liquid. Cover and return to the oven; continue braising until the roast is fork-tender and the potatoes are cooked through, 45 to 90 minutes more (total braise time 2.75 to 3.5 hours, depending on roast size).
Transfer the roast and vegetables to a platter and tent with foil to keep warm. Discard herb stems and bay leaves.
Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer to concentrate flavors, 5 to 10 minutes. For a thicker gravy, stir in the cornstarch slurry and simmer until lightly thickened, 1 to 2 minutes. Season the sauce to taste with additional salt and pepper.
Slice or shred the roast against the grain. Serve with the vegetables and spoon the sauce over the top. Garnish with chopped parsley.