Ingredients (~6-8 servings)
- 1 (4 lb) beef chuck roast, fat trimmed
- 2 Tbsp kosher salt
- 3 Tbsp extra-virgin olive oil
- 1 large onion, cut into 1/2-inch-thick slices
- 8 garlic cloves, roughly chopped
- 1 1/2 tsp freshly cracked black pepper
- 1 1/2 tsp Italian seasoning
- 3 Tbsp tomato paste
- 1 1/2 Tbsp brown sugar
- 3 cups beef stock, plus more as needed
- 1 1/2 cups light red wine, such as cabernet sauvignon or pinot noir
- 6 sprigs fresh thyme
- 4 large carrots, peeled and cut into 2-inch pieces
- ~1 lb baby potatoes, halved
- Chopped fresh parsley for serving
Get Your Oven to 350F and Season the Roast
Preheat the oven to 350F with a rack in the lower third of the oven.
Pat the beef dry with paper towels and season all over with the salt.
Let it sit while you get everything else ready – the salt will start working its way into the meat.
Brown the Roast in a Dutch Oven
Heat the olive oil in a Dutch oven over medium-high heat.
Once the oil is glistening and hot, add the meat and cook until browned all over, about ~10 minutes total.
You want a good sear on all sides – this is where a lot of the flavor comes from.
Transfer the meat to a plate and don’t worry about the fond on the bottom of the pot.
Cook the Aromatics and Build the Braising Liquid
Add the onions to the same pot and cook, stirring occasionally, until slightly softened, about ~4 minutes.
The onions will pick up all those browned bits from the meat.
Add the garlic and cook until fragrant, about ~1 more minute.
If the bottom of the pot starts to get too dark, add 1/4 cup of the beef stock and scrape up the browned bits with a wooden spoon.
Add the pepper, Italian seasoning, tomato paste and brown sugar; stir everything together until well combined.
Pour in the stock, wine, and add the thyme sprigs.
Return the meat to the pot along with any juices that collected on the plate.
Cook on medium heat until the liquid reduces slightly, about ~5 minutes, then cover the pot.
Braise for 90 Minutes, Then Add Vegetables
Transfer the covered pot to the oven and cook for 90 minutes.
Remove the pot from the oven, add the carrots and potatoes around the roast, and continue cooking until the meat shreds easily with a fork, about ~60 minutes longer.
The vegetables will finish cooking in the same time it takes for the meat to get fully tender.
Rest and Serve
Remove the thyme sprigs – they’ll have given up all their flavor by now.
Let the roast rest for ~5-10 minutes before slicing or shredding.
Serve with the braised vegetables and pan juices, topped with chopped fresh parsley.
Classic Pot Roast
Ingredients
Ingredients (~6-8 servings)
- 1 beef chuck roast 4 lb, fat trimmed
- 2 Tbsp kosher salt
- 3 Tbsp extra-virgin olive oil
- 1 large onion cut into 1/2-inch-thick slices
- 8 garlic cloves roughly chopped
- 1 1/2 tsp freshly cracked black pepper
- 1 1/2 tsp Italian seasoning
- 3 Tbsp tomato paste
- 1 1/2 Tbsp brown sugar
- 3 cups beef stock plus more as needed
- 1 1/2 cups light red wine such as cabernet sauvignon or pinot noir
- 6 sprigs fresh thyme
- 4 large carrots peeled and cut into 2-inch pieces
- ~1 lb baby potatoes halved
- Chopped fresh parsley for serving
Instructions
- Pat beef dry and season with salt.
- Heat oil in Dutch oven and brown meat on all sides, about 10 minutes.
- Remove meat and sauté onions, then garlic.
- Add pepper, Italian seasoning, tomato paste, and brown sugar.
- Pour in stock and wine, add thyme sprigs and return meat to pot.
- Cover and bake at 350F for 90 minutes.
- Add carrots and potatoes, continue cooking 60 minutes until meat is tender.
- Remove thyme sprigs.
- Rest meat 5-10 minutes before serving.
- Garnish with fresh parsley.
