Description
Hearty pot roast brings comfort and nostalgia to dinner tables across America. Tender beef slow-cooked with root vegetables creates a soul-warming meal you’ll savor to the last delicious bite.
Ingredients
Scale
Meat:
- 3 lbs (1.4 kg) chuck roast
- 1 lb (0.45 kg) beef brisket
Vegetables:
- 4 medium carrots
- 3 medium onions
- 2 stalks celery
- 4 garlic cloves
Seasonings and Liquids:
- 2 tbsp olive oil
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch (for gravy)
Instructions
- Pat chuck roast and brisket dry with paper towels to ensure optimal searing and flavor development.
- Season meat generously with salt and black pepper, creating a flavorful exterior crust.
- Heat olive oil in a large dutch oven over medium-high heat until shimmering and almost smoking.
- Sear meat pieces for 4-5 minutes per side, developing a rich golden-brown caramelized surface.
- Remove browned meat and set aside on a clean plate.
- In the same pot, sauté chopped onions, carrots, and celery for 3-4 minutes until slightly softened.
- Add minced garlic and cook for an additional 30 seconds, releasing aromatic flavors.
- Stir in tomato paste, worcestershire sauce, and deglaze the pot with red wine, scraping up browned bits.
- Pour beef broth into the pot and add fresh thyme sprigs and bay leaves.
- Return seared meat to the pot, ensuring it’s partially submerged in the liquid.
- Cover and transfer to a preheated 325°F oven for 3-3.5 hours, allowing meat to become tender and infused with herbs.
- Remove bay leaves and thyme sprigs once cooking is complete.
- Transfer meat to a cutting board and let rest for 15 minutes before slicing.
- Strain cooking liquid and create a quick gravy by whisking cornstarch into the strained sauce until thickened.
- Slice meat against the grain and serve with roasted vegetables and gravy.
Notes
- Meat Selection Matters: Choose well-marbled chuck roast or brisket for maximum tenderness and rich flavor profile.
- Drying Technique Boosts Searing: Pat meat completely dry to achieve that perfect golden-brown crust without steaming.
- Salt Wisely: Use kosher salt generously to enhance meat’s natural flavors and create a delectable exterior.
- Low and Slow Wins: Maintain consistent low oven temperature to break down tough connective tissues, ensuring melt-in-your-mouth texture.
- Gravy Game Strong: Strain cooking liquid thoroughly and use cornstarch for silky, restaurant-quality sauce without lumps.
- Make-Ahead Magic: This dish tastes even better the next day, allowing flavors to develop and intensify overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg