Entree: United States – Classic Pot Roast
Serving Size: 6
Approximate Time
Prep
15 min
Cook
3 hrs 30 min
Total
3 hrs 45 min
Ingredients
- 3.5 lb (1.6 kg) boneless chuck roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped
- 3 medium carrots, peeled and cut into 2-inch (5 cm) pieces
- 3 stalks celery, cut into 1-inch (2.5 cm) pieces
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; substitute additional beef broth if preferred)
- 2 cups (480 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (16 g) all-purpose flour (for thickening gravy)
Instructions
1. Preheat the oven to 325°F (163°C). Season the chuck roast evenly with kosher salt and black pepper.
2. In a large Dutch oven over medium-high heat, add vegetable oil. Sear the roast on all sides until deeply browned, about 3–4 minutes per side; transfer roast to a plate.
3. Reduce heat to medium, add onion, carrots, and celery; cook until softened, about 5–7 minutes. Add garlic and tomato paste and cook 1 minute more.
4. Pour in red wine to deglaze the pot, scraping browned bits from the bottom; simmer 2–3 minutes to reduce slightly. Add beef broth and Worcestershire sauce and bring to a simmer.
5. Return the roast to the pot, nestle vegetables around it, add bay leaves and thyme. Cover tightly with a lid and transfer to the oven.
6. Braise in the oven until fork-tender, about 3 to 3 1/2 hours. Check once after 2 hours and baste if needed.
7. Remove roast to a cutting board and tent with foil. Skim fat from surface of cooking liquid. Strain vegetables if desired, reserving liquid.
8. For gravy, whisk 2 tbsp flour into 1/4 cup (60 ml) cold water to make a slurry, then whisk into simmering reserved cooking liquid until thickened, seasoning to taste with salt and pepper.
9. Slice or shred the roast and serve topped with gravy and the braised vegetables.
