Description
A comforting and budget-friendly pot roast, perfect for family dinners, with fork-tender meat and a rich gravy.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and freshly ground black pepper
- 2 bay leaves
Instructions
- Preheat oven to 300°F (150°C). Pat the roast dry with paper towels. Season generously with salt and pepper on all sides.
- Heat the Dutch oven over medium-high heat and add the olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned. Transfer to a plate.
- Reduce heat to medium. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in minced garlic for the last 30–60 seconds until fragrant.
- Return the roast to the pot. Nestle the carrots and potatoes around it.
- Pour in the beef broth and red wine (if using). Sprinkle thyme and rosemary, and tuck in the bay leaves.
- Bring the pot to a gentle simmer on the stovetop. Cover tightly with the lid and transfer to the oven.
- Braise in the oven for 3 to 4 hours, until the meat is fork-tender and easily pulls apart.
- Remove from oven and let rest 10–15 minutes before slicing or shredding. Skim fat from the surface or thicken the braising liquid to serve as gravy.
Notes
For gluten-free gravy, use cornstarch slurry instead of flour. Omit wine and add extra beef broth for alcohol-free cooking. Short ribs or brisket can substitute for chuck.