Classic Beef Pot Roast
Classic Beef Pot Roast is slowly braised with carrots, potatoes, onions, garlic, and fresh herbs. The beef becomes fork-tender while the vegetables absorb the rich broth and optional red wine.
Equipment
- Dutch oven
- Measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
- 4 pounds Beef Chuck Roast
- 2 cups Beef Broth
- 4 medium Carrots peeled and cut into chunks
- 4 cloves Garlic crushed
- 2 tablespoons Olive Oil
- 2 medium Onions quartered
- 4 medium Potatoes peeled and cut into chunks
- 1 cup Red Wine optional
- 1 tablespoon Fresh Rosemary chopped
- 1 tablespoon Fresh Thyme chopped
- Black Pepper freshly ground to taste
- Kosher Salt to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Pat the beef chuck roast dry with kitchen paper.
- Season the beef generously with kosher salt and freshly ground black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Place the beef in the hot oil.
- Sear it for 3 to 4 minutes on each side until deeply browned.
- Transfer the seared beef to a plate.
- Add the onions, carrots, potatoes, and crushed garlic to the Dutch oven.
- Sauté the vegetables for approximately 5 minutes.
- Return the beef to the Dutch oven and place it on top of the vegetables.
- Pour the beef broth around the roast.
- Add the red wine when using.
- Sprinkle the chopped thyme and rosemary over the beef and vegetables.
- Season lightly with additional kosher salt and black pepper.
- Bring the cooking liquid to a gentle simmer.
- Cover the Dutch oven with its lid.
- Transfer it carefully to the preheated oven.
- Braise for 2½ to 3 hours.
- Check the roast near the end of the cooking time.
- Remove it from the oven when the meat is fork-tender and pulls apart easily.
- Transfer the beef to a cutting board.
- Cover it loosely with aluminium foil.
- Let the meat rest for 10 minutes.
- Check the vegetables for tenderness.
- Simmer the cooking liquid uncovered on the stovetop when a thicker sauce is preferred.
- Slice or pull the rested beef into large pieces.
- Arrange the beef and vegetables on a serving platter.
- Spoon the cooking sauce over the meat.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the beef with the braised carrots, potatoes, onions, and cooking sauce. Crusty bread is useful for absorbing the sauce, while a green salad or steamed green beans add freshness. Horseradish sauce or mustard can be offered separately for a sharper contrast.Recipe Notes
Dry the beef before searing so it browns instead of steaming. Use a Dutch oven with a tightly fitting lid to retain moisture during the long cooking time. The roast is ready when a fork enters easily and the meat separates without resistance.Variations
Replace the red wine with additional beef broth for an alcohol-free version. Parsnips, celery, mushrooms, turnips, or sweet potatoes can be added. For a thicker sauce, remove the cooked meat and vegetables and simmer the liquid uncovered until reduced to the preferred consistency.Storage
Refrigerate leftover beef, vegetables, and sauce in an airtight container for up to three days. Store the meat in some of the cooking liquid to keep it moist. Reheat gently in a covered pan or Dutch oven until thoroughly hot.Wine Advice
A full-bodied Cabernet Sauvignon matches the rich beef and concentrated cooking sauce. A smooth Merlot is a softer alternative that complements the sweet carrots, onions, and slow-cooked herbs.Nutrition values
Serving: 1 portion beef with vegetables and sauce | Calories: 650 kcal | Carbohydrates: 35 g | Protein: 48 g | Fat: 32 g | Saturated Fat: 12 g | Sodium: 720 mg | Sugar: 5 g