Oven-Braised Pot Roast
Chuck roast braised low and slow with yellow potatoes, carrots and a red wine gravy that thickens right in the pot. Three hours in the oven and a fork is the only tool you need to serve it.
Ingredients
For the Pot Roast
- 1 (1.8 kg) chuck roast about 4 lbs, tied if possible
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper freshly ground
- 2 tbsp (30 ml) olive oil
- 2 yellow onions cut into wedges
- 4 carrots peeled and cut into chunky pieces
- 1.5 lb (680 g) yellow potatoes small potatoes, halved if large
- 8 cloves (8) garlic peeled and smashed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine such as Cabernet or any dry blend
- 2 cups (480 ml) low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme or 3-4 sprigs fresh thyme
- 2 tbsp (30 ml) Worcestershire sauce
For the Gravy
- 2 tbsp (16 g) all-purpose flour
To Serve (optional)
- chopped fresh parsley for garnish
Equipment
- Dutch oven or oven-safe large pot with lid
- wooden spoon
- Chef’s knife
- Cutting board
Instructions
Sear the Beef
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season it all over with the kosher salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the roast and brown it deeply on every side, 10 to 15 minutes in total. Do not move it around while it colors. Transfer the roast to a plate.
Build the Braise
- Add the onion wedges and carrots to the pot. Saute for about 5 minutes, scraping up the browned bits from the bottom. Stir in the smashed garlic and the tomato paste and cook for 1 minute more, until the paste darkens and smells sweet.
- Pour in the red wine and scrape up anything still stuck to the pan. Simmer for about 2 minutes so the alcohol cooks off and the liquid reduces slightly.
- Add the beef broth, potatoes, bay leaves, thyme and Worcestershire sauce and stir to combine. Return the browned roast and any juices from the plate, nestling the meat down among the vegetables.
Braise Low and Slow
- Bring the pot to a gentle simmer on the stovetop. Cover it and transfer it to the oven. Braise for 3 to 3.5 hours, until a fork twists in the thickest part of the roast without resistance. Resist opening the lid before the last hour.
Make the Gravy and Serve
- Lift the roast and the vegetables onto a warm platter and skim the fat from the surface of the cooking liquid. Whisk the flour into a ladleful of the hot liquid until it is completely smooth, then stir it back into the pot and simmer for a few minutes until the gravy coats a spoon.
- Slice or shred the beef. Serve it with the vegetables and plenty of gravy, and scatter chopped fresh parsley over the top.
Notes
Make it ahead: braise it completely a day early, cool it and refrigerate the beef and vegetables in their liquid. The fat sets on top overnight and lifts off in one piece, and the flavor is better on the second day.
Storing: refrigerate leftovers in an airtight container with enough gravy to cover the meat, for up to 4 days. To freeze, shred the beef, leave the potatoes out and freeze it flat in the gravy for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Substitutions: brisket in place of chuck, adding about 30 minutes. For a version without wine, use one extra cup of beef broth plus 1 tablespoon of red wine vinegar stirred in at the end. Parsnips or turnips can replace half the carrots.
Doneness: a braise is done by texture, not temperature. A dinner fork should twist in the thickest part with no resistance. If it feels springy, cover it and give it another 30 minutes.
Nutrition values are an estimate.
Nutrition
Calories: 560kcal | Carbohydrates: 24g | Protein: 49g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 1140mg | Potassium: 1460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6240IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 7mg