Name: Pot Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 3.5 pound boneless beef chuck roast; 2 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoon olive oil; 2 medium yellow onions (cut into wedges); 6 clove garlic cloves (smashed); 2 tablespoon tomato paste; 1 cup dry red wine (or more beef broth); 2 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 3 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 1 pound carrots (peeled and cut into 2-inch pieces); 1.5 pound baby Yukon Gold potatoes (halved); 2 tablespoon cornstarch; 2 tablespoon cold water; 2 tablespoon fresh parsley (chopped)

Instructions

Season
Season:
Preheat the oven to 300°F. Pat the 3½-pound chuck roast dry with paper towels and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Sear
Sear:
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4 to 5 minutes per side, including the edges, until a deep brown crust forms. Transfer to a plate.
Aromatics and deglaze
Aromatics and deglaze:
Reduce the heat to medium. Add 2 onions cut into wedges and cook for 4 to 5 minutes. Add 6 smashed garlic cloves and 2 tablespoons tomato paste and stir for 1 minute. Pour in 1 cup dry red wine, scrape up the browned bits, and simmer for 2 minutes.
Braise
Braise:
Add 2 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 3 rosemary sprigs, 4 thyme sprigs, and 2 bay leaves. Return the pot roast and its juices to the pot; the liquid should come about halfway up the meat. Bring to a simmer, cover, and transfer to the oven. Cook for 2½ hours.
Add the vegetables
Add the vegetables:
Nestle 1 pound carrot pieces and 1½ pounds halved baby Yukon Gold potatoes around the roast. Cover and return to the oven for 1 to 1½ hours more, until the pot roast shreds easily with a fork and the vegetables are tender.
Gravy
Gravy:
Transfer the roast and vegetables to a platter, tent with foil, and let rest for 10 minutes. Discard the herb stems and bay leaves and skim the fat from the liquid. Bring the liquid to a simmer on the stovetop over medium-high heat. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water, whisk it into the pot, and simmer for 2 minutes, until thickened.
Serve
Serve:
Slice or shred the pot roast and serve it with the carrots, potatoes, and gravy, sprinkled with 2 tablespoons chopped fresh parsley.

Tips

Chuck roast is the ideal cut for pot roast because its connective tissue melts into tender, juicy meat. Don't rush the sear; the brown crust flavors the whole gravy. If the roast isn't tender yet, it needs more time, not less, so keep cooking in 20-minute intervals. For a crockpot pot roast, sear the meat, then cook everything on LOW for 8 to 10 hours.

Storage

Store leftover pot roast in its gravy in an airtight container in the refrigerator for up to 4 days, or freeze the meat and gravy for up to 3 months. Reheat covered at 325°F for 20 to 25 minutes or on the stovetop over medium-low heat.

Serving suggestions

Serve pot roast with mashed potatoes or buttered egg noodles, dinner rolls, and green beans. Pile leftovers onto toasted rolls for pot roast sliders or French dip sandwiches.