Save The rain was coming down hard last Sunday when my youngest asked what smelled so good. I had this beef chuck roast sitting on the counter since morning, already rubbed down with salt and pepper, waiting for its turn in the Dutch oven. Something about slow cooking on a gray day just makes sense.
Last winter my friend Sarah came over during that terrible cold snap. I had this pot roast bubbling away for hours, and when she walked through the door with snow on her boots, she literally stopped mid sentence. We ended up eating standing up at the counter because neither of us wanted to wait another second.
Ingredients
- Beef chuck roast: Chuck is what you want here, all that marbling melts into the meat during the long cook and keeps it incredibly moist
- Kosher salt and black pepper: Do not skip seasoning the beef well before searing, this is your foundation of flavor
- All purpose flour: A light dusting helps develop that gorgeous crust and eventually thickens your gravy
- Olive oil and butter: The oil handles the high heat sear while butter adds that nutty richness we all love
- Yellow onion: Thick wedges hold their shape better than thin slices and become sweet and meltingly tender
- Garlic: Smashed cloves release more flavor than minced, trust me on this one
- Carrots, celery, and baby potatoes: Classic trio that soaks up all that beefy goodness and becomes the best part for some people
- Tomato paste: Caramelize it briefly in the pot, it adds deep umami and beautiful color
- Dry red wine: Use something you would actually drink, it does not have to be expensive but it should be good
- Beef broth: Low sodium lets you control the salt level, always taste as you go
- Worcestershire sauce: That secret ingredient that adds savory depth you cannot quite put your finger on
- Fresh rosemary, thyme, and bay leaves: These three herbs together are pure magic, do not omit them
Instructions
- Get the oven ready:
- Preheat to 300 degrees Fahrenheit with the rack in the middle position
- Season the beef:
- Pat the roast completely dry with paper towels, then season generously on all sides with salt and pepper
- Dust with flour:
- Lightly coat the roast with flour, shaking off any excess so you do not end up with a pasty coating
- Sear the meat:
- Heat oil and butter in a heavy Dutch oven over medium high heat, sear the roast 4 to 5 minutes per side until deeply browned, including the edges, then set aside
- Cook the aromatics:
- Reduce heat to medium, add onion wedges and cook 3 to 4 minutes until softened and golden, add garlic for just 30 to 60 seconds until fragrant
- Add depth:
- Stir in tomato paste and cook 1 to 2 minutes until it darkens significantly, this step is crucial
- Deglaze the pot:
- Pour in red wine and scrape up all those browned bits from the bottom, simmer 2 to 3 minutes until slightly reduced
- Build the braising liquid:
- Add beef broth and Worcestershire sauce, stir to combine everything
- Add the herbs:
- Toss in rosemary, thyme, and bay leaves
- Return the beef:
- Put the roast back in the pot with any accumulated juices, the liquid should come about halfway up the meat
- Start the slow cook:
- Bring to a gentle simmer, cover tightly, reduce heat to low or transfer to the oven and cook for 1 and a half hours
- Add the vegetables:
- Turn the roast over, add carrots, celery, and potatoes around the meat, submerging them in the liquid, cover and cook another 1 and a half to 2 hours
- Rest the meat:
- Remove beef and vegetables to a platter, tent with foil, skim excess fat from the liquid
- Thicken the gravy:
- Simmer the liquid and stir in cornstarch mixture if you want it thicker, cook 2 to 3 minutes until it coats the back of a spoon
- Finish and serve:
- Discard herb stems and bay leaves, shred or slice the beef against the grain, return to the pot or arrange over vegetables, spoon sauce over everything
Save My grandmother used to make this every Sunday without fail. The best part was never the meat itself, but fighting over who got the last carrot that had been swimming in that gravy for hours. Some things never change.
Making It Your Way
One time I only had white wine on hand and used it instead of red. The flavor was different, slightly brighter, but honestly still delicious. Do not be afraid to work with what you have sometimes.
Timing Is Everything
I learned the hard way that adding vegetables too early turns them into mush. Now I wait until the beef has had its alone time, then tuck them in during the last hour and a half. They stay tender but still hold their shape perfectly.
Serving Suggestions
Crusty bread is non negotiable in my house. You need something to soak up that gravy, and honestly, sometimes the bread is the best part. Mashed potatoes work too if you want to go full comfort food mode.
- Buttered egg noodles are another classic choice
- A simple green salad with bright vinaigrette cuts through the richness
- Leftovers make the most incredible sandwiches for lunch the next day
Save There is something deeply satisfying about a meal that takes care of itself in the oven. Put your feet up, pour yourself a glass of that wine, and let time do the work.
Recipe Q&A
- → What cut of beef works best for pot roast?
Chuck roast or blade roast are ideal choices because they contain generous marbling and connective tissue. As the meat braises slowly, these elements break down and transform into tender, succulent beef while basting the meat in its own rendered fat.
- → Can I make this in a slow cooker?
Absolutely. After searing the beef and building the flavor base on the stovetop, transfer everything to your slow cooker. Cook on low for 8–10 hours or high for 5–6 hours, adding the vegetables halfway through if you prefer them to retain more texture.
- → What can I substitute for red wine?
Additional beef broth works perfectly as a non-alcoholic alternative. You can also use grape juice with a tablespoon of vinegar added to mimic wine's acidity. The flavor profile will be slightly different but still delicious.
- → How do I know when the pot roast is done?
The beef is ready when it forks apart easily with minimal resistance. This typically takes 3–4 hours of braising time. The vegetables should be tender but not falling apart, and the meat should shred into large, succulent chunks.
- → Can I prepare this ahead of time?
Pot roast actually improves after resting overnight in the refrigerator. The flavors deepen and meld, and fat separates easily for removal. Reheat gently on the stovetop or in a 325°F oven until warmed through.