Beef Pot Roast

My tiny apartment kitchen smelled like a bistro on a rainy Sunday, and I honestly could not tell if the neighbors were judging or secretly plotting to invite themselves over. The wine hit the hot pan and sent up this cloud of steam that made my glasses fog up completely. I had invited three friends over on a whim and suddenly realized I had never actually made pot roast before in my life. Sometimes you just have to commit to the braise and hope for the best.

My friend Sarah walked in and actually stopped in the doorway, closing her eyes and taking this dramatic inhale like she was in a commercial. We ended up eating standing up around the stove because nobody wanted to wait the extra five minutes to set the table properly. The gravy got all over everything and nobody cared even a little bit.

Ingredients

• 3-3.5 lb beef chuck roast: The marbling here is what makes magic happen, so do not go for the lean cut
• Kosher salt and black pepper: Be generous, this is a big piece of meat and it can handle it
• 2 tbsp flour: Creates this gorgeous fond that becomes the base of your gravy
• 3 tbsp olive oil: Do not skip this, you need good fat for proper searing
• 1 tbsp butter: Adds that nutty richness to the sear
• 1 large onion: Cut into thick wedges because they will practically disappear otherwise
• 4 cloves garlic: Smashed, not minced, because they mellow into sweet goodness
• 4 medium carrots: Cut into chunks so they do not turn to mush
• 3 ribs celery: These provide the savory backbone notes
• 1.5 lb baby potatoes: Keep them small so they cook evenly
• 2 tbsp tomato paste: Adds this incredible depth and color
• 1 cup red wine: The acid cuts through all that richness beautifully
• 2.5 cups beef broth: Low sodium because you need control over the salt
• 1 tsp Worcestershire sauce: This is the secret ingredient nobody can quite identify
• Fresh rosemary and thyme: Bundle them up for easy removal later
• 2 bay leaves: Classic aromatics that make it taste like home

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get the oven ready:

Preheat to 300°F with the rack in the middle position so everything cooks evenly.

Season generously:

Pat the roast completely dry with paper towels, then season all sides with salt and pepper like you mean it.

Dust with flour:

Lightly coat the roast and shake off the excess. This helps with browning and thickening later.

Get your sear on:

Heat oil and butter in your Dutch oven over medium-high until shimmering. Sear the roast for 4-5 minutes per side until it is this gorgeous deep brown. Get the edges too.

Build the base:

Sauté onions until they are golden and softened. Add garlic for just a minute until fragrant. Do not let it burn.

Deepen the flavor:

Stir in tomato paste and let it cook until it darkens. This caramelizes and adds amazing depth.

Deglaze:

Pour in wine while scraping up every bit of fond from the bottom. Those brown bits are pure flavor gold.

Add the liquids:

Pour in broth and Worcestershire. Stir to combine everything.

Add aromatics:

Toss in rosemary, thyme, and bay leaves. Return the beef and all its juices back into the pot.

Start the braise:

The liquid should come halfway up the meat. Bring to a gentle simmer, cover tightly, and cook for 1.5 hours.

Add vegetables:

Flip the roast and nestle carrots, celery, and potatoes around it. Cover and cook another 1.5-2 hours.

Finish it:

Remove beef and veggies to a platter and cover. Skim fat, thicken with cornstarch if you want, and serve.

Save

My sister called me halfway through cooking asking what that smell was, and I swear she showed up at my door twenty minutes later with a baguette. We ate the leftovers cold straight from the fridge the next morning. Some foods just get better with age.

Choosing The Right Cut

Chuck roast is your best friend here because all that connective tissue breaks down into gelatin. I once tried this with a leaner cut and it was honestly just sad. The marbling is what creates that tender texture.

The Wine Situation

Use a wine you would actually drink, but do not break the bank on anything fancy. I have made this with everything from grocery store Merlot to the half-empty bottle from last night. Both work beautifully.

Leftover Magic

This recipe improves overnight as the flavors continue to develop together. The gravy thickens and the beef soaks up even more of the sauce. Some people actually plan to make this a day ahead.

• Freeze individual portions for quick weeknight meals
• Shred the leftovers for tacos or sandwiches
• The gravy freezes beautifully and is perfect over pasta

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

There is something deeply satisfying about a dish that takes care of itself in the oven. Go do something fun for three hours while dinner essentially makes itself.

Recipe Questions & Answers

→ What's the best cut of beef for this dish?

Chuck roast or blade roast are ideal choices due to their excellent marbling. This marbling breaks down beautifully during slow braising, ensuring the meat becomes incredibly tender and flavorful.

→ Can I prepare this without using alcohol?

Yes, absolutely. If you prefer to omit the red wine, simply substitute it with an equal amount of additional beef broth. The dish will still develop a rich and savory flavor profile.

→ How can I prevent the vegetables from becoming too soft?

To ensure your carrots, celery, and potatoes maintain a good texture, add them to the pot during the second half of the braising time. This allows them to cook thoroughly without becoming overly mushy.

→ What if the braising liquid isn't thick enough for gravy?

After removing the cooked beef and vegetables, bring the remaining braising liquid to a gentle simmer. Whisk together a cornstarch slurry (cornstarch mixed with cold water) and stir it into the simmering liquid. Continue cooking for a few minutes until it thickens to your preferred gravy consistency.

→ Can this dish be made in advance?

Yes, it's an excellent make-ahead meal. The flavors often deepen and meld even further overnight, making it taste even better the next day. Simply reheat gently on the stovetop or in the oven.

→ My beef isn't tender after the suggested cooking time. What should I do?

Don't worry; cooking times can vary. Continue to braise the beef, checking periodically, until it reaches a fork-tender consistency. Patience is key for perfectly tender pot roast.