Description
Succulent pot roast embodies comfort and warmth from generations of home cooking traditions. Hearty beef slowly braised with root vegetables melts into tender perfection, promising a satisfying meal that connects you with timeless culinary comfort.
Ingredients
Scale
Meat:
- 3.4 pounds (1.5 kilograms) beef chuck roast
Vegetables:
- 1 onion, quartered
- 4 cloves garlic, smashed
- 3 carrots, peeled and cut into large chunks
- 3 potatoes, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
Seasonings and Liquids:
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup beef broth
- 1 cup red wine (optional, or replace with more beef broth)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Prepare all ingredients and equipment, ensuring the Dutch oven or heavy pot is ready for cooking.
- Heat olive oil in the pot over medium-high temperature, creating a sizzling surface for searing the meat.
- Generously season the beef chuck roast with salt and pepper, creating a flavorful exterior.
- Carefully place the roast in the hot oil, developing a rich, caramelized crust by browning each side for 4-5 minutes.
- Transfer the browned roast to a temporary plate, preserving the flavorful drippings in the pot.
- Introduce diced onions and minced garlic to the pot, sautéing until they become translucent and aromatic.
- Pour in beef broth, red wine, Worcestershire sauce, and herbs, creating a complex braising liquid that will tenderize the meat.
- Gently return the roast to the pot, nestling chopped carrots, potatoes, and celery around the meat.
- Secure a tight-fitting lid and transfer the pot to a preheated 325°F (165°C) oven.
- Slow-roast for 3-4 hours, occasionally basting the meat with cooking liquid to maintain moisture and enhance flavor.
- Test the roast’s tenderness by easily piercing with a fork, indicating it’s fully cooked.
- Optional: Create a silky gravy by removing the roast and vegetables, then whisking a cornstarch slurry into the remaining liquid.
- Slice the roast against the grain to ensure maximum tenderness and serve with roasted vegetables and optional gravy.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
- Allow the meat to rest at room temperature for 30 minutes before cooking to ensure even heat distribution and more consistent cooking results.
- Use a heavy-bottomed Dutch oven or cast-iron pot to create excellent heat retention and promote even browning of the meat.
- Low and slow cooking breaks down tough connective tissues, transforming the roast into incredibly tender, succulent meat that falls apart effortlessly.
- Skip the red wine for a family-friendly version or substitute with additional beef broth for depth of flavor.
- Create a gluten-free option by replacing cornstarch with arrowroot powder or potato starch for thickening the gravy.
- Enhance meal prep by making this roast a day ahead, as the flavors develop and intensify overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg