Perfect Pot Roast (Printable)

Slow-braised beef chuck with root vegetables and herbs in a rich, savory wine-infused broth.

# What You Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast

→ Vegetables

02 - 3 large carrots, peeled and cut into large pieces
03 - 3 celery stalks, cut into chunks
04 - 1 large yellow onion, quartered
05 - 3–4 cloves garlic, smashed

→ Liquids

06 - 2 cups beef broth
07 - 1 cup dry red wine (or substitute an additional cup of beef broth)

→ Spices & Herbs

08 - 2 tablespoons tomato paste
09 - 2 teaspoons kosher salt
10 - 1 teaspoon freshly ground black pepper
11 - 1 teaspoon dried thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Oils

14 - 2 tablespoons olive oil

# How-To Steps:

01 - Preheat the oven to 300°F.
02 - Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer the roast to a plate and set aside.
04 - Add the quartered onion, carrot pieces, and celery chunks to the same pot. Cook for 4–5 minutes until the vegetables are lightly browned. Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.
05 - Pour in the dry red wine and scrape the bottom of the pot to release all the browned bits. Simmer for 2–3 minutes to reduce slightly.
06 - Return the seared roast to the pot. Add the beef broth, dried thyme, fresh rosemary sprigs, and bay leaves. Bring to a simmer, then cover with a tight-fitting lid.
07 - Transfer the covered Dutch oven to the preheated oven. Cook for 3 hours, or until the roast is fork-tender and the vegetables are soft.
08 - Remove from the oven and discard the bay leaves and rosemary stems. Slice or shred the beef and serve with the braised vegetables and pan juices spooned over the top.

# Helpful Tips:

01 -
  • The meat literally falls apart with just a fork, no wrestling required.
  • It fills your entire home with the kind of smell that makes everyone ask when dinner is ready.
  • Leftovers might actually taste better the next day, if they last that long.
02 -
  • Do not rush the sear because that brown crust is where half the flavor lives.
  • Keep the lid on the entire time because every peek releases steam and extends the cooking time.
  • Check that your beef broth is certified gluten free if that matters to you.
03 -
  • Start the roast a day ahead and reheat it because the flavors meld overnight into something truly special.
  • If the pan juices seem thin after cooking, simmer them uncovered on the stove for ten minutes to concentrate them into a silky sauce.

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