📝 About This Recipe
This quintessential comfort dish transforms a humble cut of beef into a fork-tender masterpiece through the magic of low-and-slow braising. Deeply savory and aromatic, the roast is nestled in a rich gravy infused with dry red wine, fresh thyme, and sweet caramelized aromatics. It is the ultimate centerpiece for a cozy family gathering, offering a nostalgic taste of home-cooked excellence in every melt-in-your-mouth bite.
🥗 Ingredients
The Beef
- 3-4 pounds Beef Chuck Roast (well-marbled, tied with butcher's twine)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point)
Aromatics and Braising Liquid
- 1 large Yellow Onion (cut into thick wedges)
- 5-6 cloves Garlic (smashed)
- 2 tablespoons Tomato Paste (adds depth and color)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 2-3 cups Beef Stock (low sodium)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves (dried)
The Vegetables
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (halved or quartered)
- 3 pieces Celery Stalks (cut into 1-inch pieces)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Remove the beef roast from the refrigerator 30 minutes before cooking to take the chill off.
-
2
Pat the beef thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
-
3
Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the beef for 5-7 minutes per side until a deep, dark brown crust forms.
-
4
Remove the beef from the pot and set it aside on a plate. Lower the heat to medium.
-
5
Add the onion wedges and celery to the pot. Sauté for 5 minutes until the onions begin to brown around the edges.
-
6
Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a rusty brick color and smells fragrant.
-
7
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine simmer for 3 minutes to reduce slightly.
-
8
Return the beef and any accumulated juices to the pot. Pour in the beef stock and Worcestershire sauce until the liquid reaches halfway up the side of the meat.
-
9
Tuck the thyme sprigs and bay leaves into the liquid. Bring the liquid to a gentle simmer on the stovetop.
-
10
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 hours.
-
11
Carefully remove the pot from the oven. Scatter the carrots and potatoes around the beef, pushing them down slightly into the liquid.
-
12
Cover and return to the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft.
-
13
Transfer the beef and vegetables to a warm platter. Remove the bay leaves and thyme stems.
-
14
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce, or whisk in a small cornstarch slurry for a thicker gravy.
-
15
Slice the beef against the grain or pull it apart into large chunks. Spoon the rich gravy over the meat and vegetables before serving.
💡 Chef's Tips
Always use a Chuck Roast for the best results; its high fat and connective tissue content break down into gelatin, creating a moist finish. Don't rush the searing process; that deep brown crust is where the majority of your savory flavor (the Maillard reaction) comes from. If you don't want to use wine, substitute with an equal amount of extra beef stock and a tablespoon of balsamic vinegar for acidity. Make it a day ahead! Pot roast tastes even better the next day as the flavors have more time to meld in the refrigerator. Use Yukon Gold potatoes because they hold their shape during long braises better than starchy Russets.
🍽️ Serving Suggestions
Serve with a side of buttered egg noodles to soak up the extra gravy. Pair with a bold red wine like a Cabernet Sauvignon or a Malbec to complement the richness of the beef. A side of horseradish cream adds a sharp, bright contrast to the savory meat. Serve with crusty sourdough bread for dipping into the braising liquid. A simple green salad with a lemon vinaigrette provides a refreshing palate cleanser between bites.