Pot Roast

1. 1
   prep

   Preheat oven and season the meat.

   1.Set an oven rack in the lower-middle position and preheat to 300°F (150°C).

   2.Pat the beef chuck roast completely dry with paper towels.

   3.Season all sides generously with 0.5 tsp salt and 1 pinch black pepper.

   TIPDrying the surface well ensures a deep brown sear. Don’t rush this step.
2. 2
   fry · ~10 min

   Sear the chuck roast.

   1.Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.

   2.Carefully lay the roast in the hot oil and sear without moving for 4–5 minutes per side.

   3.Transfer the deeply browned roast to a plate and set aside.

   TIPWork in batches if your pot is crowded—steam is the enemy of a good crust.
3. 3
   saute · ~10 min

   Cook the aromatics and tomato paste.

   1.Reduce heat to medium. Add the sliced onions, carrot chunks, and celery pieces to the same pot.

   2.Cook, stirring occasionally, until softened and just starting to brown (5–7 min).

   3.Stir in the smashed garlic cloves and cook 1 minute until fragrant.

   4.Add 2 tbsp tomato paste and stir constantly for 2 minutes to caramelize it slightly.

   TIPCaramelizing the tomato paste deepens the savory backbone of the gravy.
4. 4
   simmer · ~3 min

   Deglaze with wine and add liquids.

   1.Pour in 1 cup dry red wine and scrape up every browned bit stuck to the bottom of the pot.

   2.Let the wine bubble and reduce by half (about 3 min).

   3.Return the beef chuck roast and any accumulated juices to the pot.

   4.Add 2 cups water, fresh thyme sprigs, and bay leaves. The liquid should come about halfway up the roast—do not submerge it completely.

   TIPScrape thoroughly—those browned bits are pure flavor that will dissolve into the cooking liquid.
5. 5
   roast · ~30 min

   Braise in the oven until fork-tender.

   1.Cover the Dutch oven with its lid and transfer to the preheated 300°F oven.

   2.Braise for 2 hours, then check the meat—it should yield easily to a fork but not be falling apart.

   3.Add the halved baby potatoes, nestling them into the liquid around the roast.

   4.Cover again and continue braising for another 1 to 1.5 hours, until the meat shreds effortlessly with a fork.

   TIPKeep the lid tight to trap steam—this gentle, moist heat breaks down the tough connective tissue.
6. 6
   prep

   Remove the meat and vegetables.

   1.Lift the tender pot roast onto a cutting board and tent loosely with foil.

   2.Use a slotted spoon to transfer the carrots, potatoes, and any large onion pieces to a serving platter.

   3.Fish out and discard the thyme sprigs and bay leaves from the pot.
7. 7
   simmer · ~5 min

   Make the pan gravy.

   1.Tilt the pot and skim off excess fat from the surface of the remaining liquid, leaving about 1 tbsp.

   2.In a small bowl, whisk 2 tbsp all-purpose flour with 1/4 cup cold water to form a smooth slurry.

   3.Place the pot over medium heat and bring the liquid to a gentle simmer.

   4.Whisk in the flour slurry and cook, stirring constantly, until the gravy thickens to your liking (3–5 min).

   TIPFor a velvety gravy, simmer it a full 3 minutes—this cooks away any raw flour taste.
8. 8
   assemble

   Slice the roast and serve.

   1.Slice or gently pull the beef into thick pieces and arrange on the serving platter with the vegetables.

   2.Spoon some of the hot gravy over the meat and garnish everything with chopped parsley.

   3.Serve immediately with the remaining gravy on the side.

   TIPSlice against the grain for the most tender bite.

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