Pot Roast
Ingredients
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- 3 1/2 pounds beef chuck roast – patted dry
- 2 teaspoons kosher salt
- 1 teaspoons black pepper – freshly ground
- 2 tablespoons vegetable oil
- 12 ounces onion – cut into 8 wedges (~2.5 medium onions)
- 16 ounces carrot – cut into 2-inch chunks (~8.5 medium carrots)
- 2 stalks celery – cut into 1-inch pieces
- 1 tablespoon tomato paste
- 4 cloves garlic – minced
- 8 ounces dry red wine
- 24 ounces beef broth
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 24 ounces Yukon Gold potatoes – halved if large (~4 medium yukon gold potatos)
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
1. Heat the oven to 325°F with a rack in the lower-middle position.
2. Pat the beef chuck roast dry and season all over with the kosher salt and black pepper.
3. Heat the vegetable oil in a large heavy Dutch oven over medium-high heat until shimmering, then sear on all sides until deeply browned, 10–12 minutes total; transfer to a plate.
4. Add the onion, carrot, and celery to the pot and cook, scraping up browned bits, until lightly browned, 6–8 minutes. Stir in the tomato paste and cook 1 minute, then add the garlic and cook 30 seconds until fragrant.
5. Pour in the dry red wine and simmer, scraping up any remaining fond, until reduced by about half, 3–4 minutes.
6. Stir in the beef broth and Worcestershire sauce; add the fresh thyme and bay leaves. Return the meat to the pot, nestling it so the liquid comes about halfway up; bring to a gentle simmer.
7. Cover and transfer to the oven; braise for 2 hours.
8. Add the Yukon Gold potatoes around the meat, submerging them in the liquid; cover and continue braising until the meat is fork-tender and the potatoes are just tender, 60–90 minutes more.
9. Transfer the meat and vegetables to a platter and tent with foil for 10 minutes. Skim fat from the surface of the braising liquid and discard the herb stems and bay leaves.
10. Bring the liquid to a lively simmer over medium heat and reduce to about 3–4 cups, 5–10 minutes. Whisk the all-purpose flour with the water to make a smooth slurry, then whisk it into the simmering liquid and cook until glossy and lightly thickened, 2–3 minutes.
11. Slice or pull the meat and return it and the vegetables to the pot, or serve on a platter with the gravy spooned over. Taste the sauce and adjust seasoning as needed; serve warm.
Pot roast is a cozy, slow-braised beef dinner built on deep browning, a gentle oven simmer, and a rich gravy. A well-marbled chuck roast becomes succulent and spoon-tender, while onions, carrots, celery, and potatoes turn sweet and buttery in the sauce. The result is savory, aromatic, and hearty—perfect for family meals and cold-weather gatherings.
Rooted in the braising traditions of European immigrants, pot roast found a special home in American kitchens, especially in New England and the Midwest. Early 20th-century home cooks popularized using affordable chuck cuts, long, low heat, and pantry aromatics to transform tough meat into celebration-worthy fare. Over time it became a Sunday staple and a symbol of comfort cooking across the United States.