Pot Roast Recipe
Tender beef chuck roast braises slowly in a rich red wine and herb broth with hearty root vegetables. A classic Dutch oven recipe delivering deeply savory meat and glossy gravy.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds beef chuck roast (or rump roast)
- 1 large yellow onion (chopped, or two small onions)
- 2 cups beef broth (or as needed)
- 1 cup red wine
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 1 pound baby potatoes (or chopped red potatoes)
- 4 carrots (cut into 2-inch pieces)
- 2 ribs celery (cut into 1 ½-inch pieces)
For the Gravy
- all-purpose flour (or cornstarch)
- butter (for optional roux-based gravy)
Instructions
- Heat the oven to 300°F and season the roast with salt and pepper. Starting with a fully heated oven keeps the braise at a steady, gentle temperature.
- Warm the olive oil in a large Dutch oven over medium-high heat, then brown the roast for about 4 minutes per side, adding more oil if needed. Look for a deep mahogany crust and a lively sizzle rather than pale, gray meat.
- Scatter the chopped onion around the browned roast. The onion should begin to soften at the edges and smell sweeter as it meets the hot pan.
- Stir together the beef broth, red wine, garlic, rosemary, and thyme, then pour the mixture around the roast and add the bay leaf. The liquid will loosen the browned bits from the bottom of the pot and turn a deeper brown.
- Bring the liquid just to a simmer over medium-high heat, cover the Dutch oven, and place it in the oven for 2 hours. Small bubbles around the edges are the goal, not a hard boil.
- Add the potatoes, carrots, and celery, cover again, and cook for an additional 2 hours for a 4-pound roast, or until the beef and potatoes are fork-tender. The vegetables should be tender through the center while still holding their shape.
- Remove and discard the bay leaf, then pull the beef into large pieces with a fork or slice it thickly. The roast is ready when the meat separates with little resistance and the juices taste deeply savory.
Notes
Searing tip: Pat the chuck roast completely dry before seasoning and searing over medium-high heat. A dry surface allows a dark, flavorful crust to form rather than steaming in the pot.
Texture tip: Add the potatoes, carrots, and celery halfway through cooking after the initial two-hour braise. Staggering the vegetables ensures they become tender while staying intact.
Storage and reheating: Store cooled beef and vegetables in airtight containers submerged in leftover pan juices. Reheat gently in a covered skillet over medium-low heat with a splash of broth to keep the meat juicy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.