Pot Roast

A classic Sunday-dinner pot roast: a well-seared chuck roast braised low and slow with carrots, potatoes, and onions in a rich red wine and beef broth gravy until fork-tender. Hearty, deeply savory, and made almost entirely hands-off in the oven.

By YumYum Editorial · American Comfort

Prep: 20 min · Cook: 3 min · Total: 23 min · Serves 6

Ingredients

• 3-4 lb beef chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, cut into 2-inch chunks
• 1 1/2 lbs baby potatoes, halved
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

1. Preheat oven to 300°F. Pat the chuck roast dry and season generously with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat and sear the roast for 4-5 minutes per side until deeply browned. Remove and set aside.
3. Add the onion to the pot and sauté for 3-4 minutes, then stir in the garlic and tomato paste, cooking for 1 minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2-3 minutes to reduce slightly.
5. Add the beef broth, bay leaves, and thyme, then return the roast to the pot. Bring to a simmer.
6. Cover and transfer to the oven, braising for 2.5 hours.
7. Add the carrots and potatoes around the roast, cover, and continue braising for 45-60 minutes more, until the meat and vegetables are fork-tender.
8. Transfer the roast and vegetables to a platter and tent with foil. If desired, whisk the flour into a splash of cold water and stir into the braising liquid on the stovetop, simmering until thickened into a gravy.
9. Slice or shred the roast, and serve with the vegetables and gravy spooned over top.