Description
This classic Pot Roast recipe features a tender chuck roast slow-cooked with aromatic herbs, carrots, and potatoes in a rich red wine and beef broth sauce. Perfectly browned and then braised in the oven, this comforting meal is ideal for a hearty family dinner.
Ingredients
Units
Scale
Meat
- 3 lb chuck roast, shoulder cut
Seasonings and Oils
- Table salt and black pepper, to taste
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 lb small yellow potatoes
- 1 lb carrots, cut into chunks
Thickening and Flavor Enhancers
- 2 tbsp all-purpose flour (or gluten-free flour or cassava flour)
- 1 cup red wine
- 32 oz beef broth
- 2 bay leaves
- Fresh parsley or cilantro, for garnish
- Fresh thyme, a few sprigs plus extra for garnish
Instructions
- Season the Beef: Generously season the chuck roast on all sides with table salt and freshly ground black pepper, ensuring every surface is well-coated to enhance flavor.
- Brown the Roast: Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Once hot, sear the roast on all sides for approximately 15 minutes until a deep brown crust forms. This locks in moisture and adds rich flavor. Remove the roast and set aside on a plate.
- Sauté Aromatics: In the same pot with the leftover oil and drippings, add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant, softening them to build base flavors.
- Add Tomato Paste and Flour: Stir in the tomato paste followed immediately by the flour. Stir rapidly to combine, allowing the flour to absorb the moisture and oil, which will help thicken the sauce later.
- Deglaze with Wine: Pour in the red wine and stir, allowing it to reduce for 1-2 minutes. This step lifts any browned bits from the pot and deepens the flavor of the braising liquid.
- Add Broth and Herbs: Pour in the beef broth, then add a few sprigs of fresh thyme and the bay leaves. Stir to combine all the flavors into the liquid base.
- Braise the Roast: Return the browned beef roast to the pot. Arrange the carrots and potatoes around the meat. Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C). Cook for 2.5 to 3 hours, or until the meat is tender and the vegetables are cooked through.
- Finish and Serve: Once done, remove the pot from the oven. Garnish the pot roast with freshly chopped parsley, cilantro, and additional thyme. Serve hot and enjoy a delicious, comforting meal.
Notes
- For a gluten-free or Whole30 compliant option, substitute the all-purpose flour with gluten-free flour or cassava flour.
- Choosing a chuck roast with good marbling ensures tender and flavorful meat after slow cooking.
- Red wine can be substituted with additional beef broth if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
