Classic Pot Roast
A tender chuck roast slowly braised with carrots, potatoes, onions, garlic, and herbs in a rich red wine and beef broth, finished with a savory homemade gravy.
8 Servings
Ingredients
- 4 pounds chuck roast tied
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large yellow onions chopped into 1-inch pieces
- 4 large carrots peeled and cut into 2-inch chunks
- 1 ½ pounds small yellow potatoes cut into 1-inch pieces
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 tablespoons Worcestershire sauce
Instructions
Prepare the oven and roast:
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season thoroughly on all sides with salt and pepper.
Sear the beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear until evenly browned on all sides, about 15 minutes. Transfer the roast to a plate.
Cook the vegetables:
- Add onions and carrots to the pot. Sauté, stirring occasionally, until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 additional minute.
Deglaze with wine:
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release browned bits. Simmer for 2 minutes.
Add broth and seasonings:
- Stir in the beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Return the seared roast and any accumulated juices to the pot.
Braise in the oven:
- Bring the liquid to a boil, then cover the Dutch oven and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the roast is fork-tender.
Prepare the gravy:
- Transfer the roast and vegetables to a serving platter. Discard bay leaves. Skim excess fat from the cooking liquid. To make the gravy, whisk ¼ cup flour with ¼ cup of the cooking liquid in a small saucepan until a paste forms. Gradually whisk in the remaining liquid and simmer until thickened. Season with additional salt and pepper as needed.
Serve:
- Slice or shred the roast. Arrange with the vegetables, ladle the gravy over the top, and garnish with chopped parsley if desired.
Notes
To prepare this dish gluten free, substitute cornstarch or a certified gluten-free flour blend for the flour used in the gravy. Additionally, confirm that the Worcestershire sauce is labeled gluten free, as some brands may contain malt vinegar.