Food
Pot Roast
By Ryan Hurd · Published
Servings
Serves 6-8
Prep
30 min
Cook
1 hr 45 min
Difficulty
Medium
I've been meaning to make a hearty pot roast for a few years now. It's a classic comfort food that's perfect for a chilly evening. The recipe calls for a 3-pound boneless beef chuck roast, which I seasoned with kosher salt and black pepper, then coated in flour. I browned the roast in a Dutch oven until it was a deep golden color, then added onions, wine, and beef broth to create a rich, flavorful broth. After braising the meat and vegetables for a couple of hours, I shredded the roast and thickened the gravy with a butter-flour paste. It was so tender and delicious, I couldn't stop eating it!
Ingredients
Pot Roast
- • 3 lb boneless beef chuck roast
- • 2 tsp kosher salt, divided
- • 1 tsp freshly ground black pepper, plus more for serving
- • 4 Tbsp all-purpose flour, divided
- • 2 Tbsp olive oil
- • 2 large onions, thinly sliced (about 2 cups)
- • 1 cup red wine, such as Malbec or Côtes-du-Rhône
- • 2 cups unsalted beef broth
- • 3 large cloves garlic, smashed
- • 3 fresh thyme sprigs
- • 2 bay leaves
- • 1 fresh rosemary sprig
- • 1 Tbsp tomato paste
- • 4 tsp Worcestershire sauce
- • 6 medium carrots, peeled and cut into 1 1/2-inch pieces
- • 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- • 1 tsp malt vinegar
- • 2 Tbsp unsalted butter, at room temperature
Serving/Garnish
- • Buttered egg noodles, mashed potatoes, or crusty bread
- • Leaves from 8 sprigs fresh thyme, finely chopped
- • Leaves from 2 sprigs fresh rosemary, finely chopped
Steps
- 1.Arrange a rack in the middle of the oven and heat to 325°F.
- 2.Season the roast with 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.
- 3.Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.
- 4.Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.
- 5.Add the wine and scrape up the beautiful browned bits from the bottom of the pan.
- 6.Stir in the beef broth, garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot.
- 7.Bring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.
- 8.Add the root vegetables. Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
- 9.Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.
- 10.Prepare a butter and flour paste. Smash the remaining 2 tablespoons of flour with the butter together in a small bowl with a spatula until it forms a thick paste.
- 11.Stir the butter-flour paste into the pot and cook for 3 minutes to remove raw flour taste and thicken the gravy, making sure the liquid does not boil. Stir in the vinegar.
- 12.Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.
- 13.Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary.
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