Slow-Cooked Beef Pot Roast

1. 1
   prep

   Pat the roast dry and season.

   1.Pat the beef chuck roast completely dry with paper towels— moisture is the enemy of a good sear.

   2.Season all sides generously with salt and freshly ground black pepper, pressing the seasoning into the meat.

   TIPDry meat is crucial. Any surface moisture steams the meat instead of searing it.
2. 2
   fry · ~20 min

   Sear the beef on all sides.

   1.Heat the oil in a large Dutch oven over medium-high heat until it shimmers.

   2.Lay the roast in carefully and sear for 4-5 minutes on each side, including the edges, until a deep brown crust forms.

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

   TIPDon't crowd the meat or move it too early. Let it sit untouched to build a deep, flavorful crust.
3. 3
   saute · ~8 min

   Sauté the aromatic vegetables.

   1.Reduce the heat under the empty pot to medium.

   2.Add the sliced onions and cook until they soften and start to brown, about 5-7 minutes.

   3.Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

   TIPScraping up the brown bits left from the beef— the fond— builds the gravy's richness.
4. 4
   simmer · ~4 min

   Deglaze the pot with red wine.

   1.Pour in the dry red wine.

   2.Bring to a vigorous simmer and cook for 3-4 minutes, scraping the bottom with a wooden spoon until the liquid is reduced by half.

   TIPReducing the wine concentrates its flavor while cooking off the raw alcohol taste.
5. 5
   assemble

   Build the braise.

   1.Return the seared roast to the pot.

   2.Add the water, carrot chunks, celery pieces, bay leaves, and thyme sprigs.

   3.Tuck the vegetables around the meat— the liquid should come roughly one-third of the way up the roast.

   TIPThe roast braises in a small amount of liquid, not boiled. This keeps the meat tender and flavorful.
6. 6
   simmer · ~120 min

   Braise the roast low and slow.

   1.Bring the liquid to a gentle simmer.

   2.Cover the Dutch oven with its lid and reduce the heat to low.

   3.Cook at the barest simmer for 2 hours, turning the meat over once halfway through.

   TIPLook for tiny bubbles breaking the surface every few seconds. A rapid boil will dry out the meat.
7. 7
   simmer · ~60 min

   Add the potatoes and finish cooking.

   1.Uncover and add the potatoes, nestling them into the liquid.

   2.Cover again and continue to cook for another 45-60 minutes, until a fork slides into the meat with zero resistance.

   TIPWait until the meat is almost done to add the potatoes. This keeps them from turning to mush.
8. 8
   rest · ~15 min

   Rest the roast and finish the gravy.

   1.Transfer the beef to a cutting board and tent loosely with foil. Rest for 15 minutes.

   2.While the meat rests, tilt the pot and spoon off excess fat from the surface of the cooking liquid.

   3.Keep the vegetables and sauce warm in the pot over very low heat.

   TIPResting redistributes the juices so they don't spill onto the cutting board when you slice.
9. 9
   assemble

   Slice the roast and plate.

   1.Slice the beef into thick slices against the grain.

   2.Arrange the slices on a warm platter with the vegetables around them.

   3.Spoon the rich, brothy gravy over the top and finish with a scattering of fresh parsley.

   TIPSlice against the grain by finding the muscle threads running through the meat and cutting perpendicular to them.

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