Entree: United States – Southern United States – Beef Pot Roast (Slow-braised beef roast cooked with aromatics and vegetables in a savory gravy)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 45 min

Additional 15 min

Total 4 hrs 10 min

Ingredients

- 3 lb (1360 g) beef chuck roast
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 1 large onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (about 9 g)
- 3 carrots, peeled and cut into 2-inch pieces, about 12 oz (340 g)
- 3 medium russet potatoes, cut into quarters, about 1 lb (450 g)
- 2 stalks celery, sliced, about 4 oz (115 g)
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine or additional beef broth
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat the beef roast dry and season all over with kosher salt and black pepper. Lightly dust the roast with the all-purpose flour, shaking off excess.
2. Heat the 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; transfer roast to a plate.
3. Reduce heat to medium. Add the sliced onion and cook 5 minutes until beginning to soften, scraping browned bits from the pan. Add garlic, tomato paste, and Worcestershire sauce and cook 1 minute to build flavor.
4. Pour in the red wine to deglaze the pan, scraping up browned bits, and simmer 2–3 minutes to reduce slightly. Add beef broth, bay leaves, and thyme and bring to a simmer.
5. Return the roast to the pot, spooning some liquid over the top. Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2 1/2 hours until meat is very tender.
6. Add the carrots, potatoes, and celery to the pot around the roast. Recover and continue braising in the oven 45 minutes to 1 hour more until vegetables and meat are fork-tender.
7. Remove the pot from the oven. Transfer roast and vegetables to a serving platter and tent with foil to keep warm. Skim fat from the surface of the cooking liquid; discard bay leaves.
8. For gravy, bring the liquid to a simmer on the stovetop. Whisk in butter for a richer finish or thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) simmering until glossy and thickened. Adjust seasoning with salt and pepper.
9. Slice or shred the roast as desired, spoon gravy over the meat and vegetables, and garnish with chopped parsley. Serve hot.