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Braised Beef Pot Roast Recipe

American · Main course · 200 min total

A classic comfort dish where a tough cut of beef is slowly braised with vegetables and herbs until fork-tender, resulting in a rich, savory gravy.

Ingredients

• 3 to 4 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (or beef broth)
• 2 cups beef broth
• 4 carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch pieces
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (160°C). Pat the beef dry and season all over with salt and pepper.
2. In a large Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
4. Pour in wine, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 3 minutes.
5. Add broth, carrots, celery, rosemary, thyme, and bay leaves. Return the roast to the pot, nestling it into the liquid. Bring to a simmer.
6. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.
7. Remove the pot from the oven. Discard herb sprigs and bay leaves. Let the roast rest for 10 minutes before slicing against the grain. Serve with vegetables and gravy.

Tips

• For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the braising liquid after removing the roast; simmer until thickened.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• This dish freezes well; cool completely, then freeze in a freezer-safe container for up to 3 months.

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