Description
A comforting and economical slow-braised pot roast that becomes fork-tender, surrounded by caramelized vegetables and savory sauce.
Ingredients
- 3–4 pounds beef chuck roast, trimmed of excess fat
- Salt and freshly ground black pepper
- 2 tablespoons olive oil (or neutral oil)
- 1 large onion, chopped
- 3 carrots, peeled and sliced on the bias
- 3 medium potatoes, diced into bite-sized pieces (Yukon Gold or russet)
- 4 garlic cloves, minced
- 2 cups beef broth (low-sodium if preferred)
- 1 tablespoon Worcestershire sauce
- 2–3 sprigs fresh thyme
- 2–3 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat the oven to 275°F (135°C). Position a rack in the center.
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large Dutch oven over medium-high heat and add the olive oil until shimmering.
- Sear the roast for 3–4 minutes per side, including the edges, until a deep brown crust forms.
- Remove the roast and set it on a plate. Pour off any excess fat but leave the fond in the pot.
- Add the chopped onion, carrots, and potatoes to the pot. Sauté for 4–5 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen browned bits.
- Nestle the roast back into the pot, spoon some liquid over it, and tuck in the thyme, rosemary, and bay leaf.
- Cover the Dutch oven with a tight-fitting lid and transfer to the oven.
- Bake for 3–4 hours, or until the meat is fork-tender and pulls apart easily.
- Remove the pot from the oven and let the roast rest for 10 minutes before slicing against the grain.
- Skim the surface fat from the jus if desired.
Notes
Serve with mashed potatoes or egg noodles; pairs well with full-bodied red wine or iced tea.