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Lunch/Dinners

Classic Pot Roast

TIME

Pot roast is an American braised-beef dinner, often served with vegetables cooked in the same pot. This version uses slow-cooked chuck roast, carrots, celery, onion, and potatoes in a savory broth. It follows a familiar home-style method; I’m not claiming a single definitive origin for the dish.

DIFFICULTY

Medium

SERVINGS

4

CALORIES

690 kcal

CARBS

37 g

PROTEIN

44 g

FAT

38 g

Z Classic Pot Roast

About this recipe

3 h 30 min

WHY YOU’LL LOVE IT

Slow braising makes the beef tender and rich in flavor. Carrots, potatoes, and beef cook together in one pot. The cooking liquid becomes a savory sauce for serving.

Ingredients

  • 2 lb boneless beef chuck roast (about 907 g)
  • 1 tsp kosher salt, plus more to taste (about 5 g)
  • ½ tsp freshly ground black pepper (about 1 g)
  • 1 tbsp neutral oil (½ fl oz / 15 ml)
  • 1 medium yellow onion, cut into wedges (about 6 oz / 170 g)
  • 2 medium carrots, cut into chunks (about 5 oz / 140 g)
  • 2 celery stalks, cut into chunks (about 3 oz / 85 g)
  • 2 garlic cloves, minced (about 6 g)
  • 1 tbsp tomato paste (about 16 g)
  • ½ cup dry red wine (4 fl oz / 120 ml)
  • 1½ cups low-sodium beef broth (12 fl oz / 355 ml)
  • 1 tsp fresh thyme leaves (about 1 g), or ½ tsp dried thyme
  • 1 bay leaf
  • 12 oz Yukon Gold potatoes, cut into chunks (about 340 g)
  • 1 tbsp unsalted butter (½ oz / 14 g)
  • 1 tbsp all-purpose flour (about 8 g)
  • 1 tbsp chopped fresh parsley (about 4 g)

Preparation

  1. Heat the oven to 325°F (165°C). Pat the chuck roast dry and season all over with the salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides, about 8 minutes total. Transfer it to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
  4. Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes. Add the broth, thyme, and bay leaf, then return the roast and its juices to the pot. The liquid should come about halfway up the meat.
  5. Cover tightly and braise in the oven for 2 hours. Turn the roast, add the potatoes around it, cover, and cook until the beef is fork-tender and the potatoes are soft, about 1 to 1½ hours more.
  6. Transfer the roast and vegetables to a serving platter and tent loosely with foil. Remove the bay leaf. In a small bowl, mash the butter and flour into a paste. Bring the braising liquid to a gentle simmer on the stovetop and whisk in the paste. Cook until lightly thickened, 2 to 3 minutes.
  7. Slice or pull apart the beef, spoon the sauce over it, and finish with parsley.

Tips

Keep the pot covered during braising and check that it has not boiled vigorously.
If the roast is not fork-tender, continue cooking and check every 20 minutes.

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