Classic Beef Pot Roast
ID: ae4f89fe...
A comforting, rich, and hearty classic pot roast cooked slow in a Dutch oven with carrots, potatoes, onions, and a deeply flavorful red wine gravy. Perfect for cold weather and Sunday family dinners.
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🍳 Cooking Flow
Tie the chuck roast with butcher's twine, dry it thoroughly, season with salt and pepper, and sear all sides in a hot pan. → Sauté onions and garlic in a Dutch oven, then add tomato paste, flour, red wine, beef stock with pan drippings, and herbs. → Add the seared beef to the pot, cover, and braise in the oven at 325°F for 1.5 hours. → Add potatoes and carrots to the pot, cover, and braise for an additional 2 hours until the beef is fork-tender. → Remove the meat and veg to a platter, skim excess fat from the gravy, blend the onions/potatoes to thicken, and serve the gravy over the sliced roast.
Cooking Steps
Brief Cooking Order
Tie the chuck roast with butcher's twine, dry it thoroughly, season with salt and pepper, and sear all sides in a hot pan. → Sauté onions and garlic in a Dutch oven, then add tomato paste, flour, red wine, beef stock with pan drippings, and herbs. → Add the seared beef to the pot, cover, and braise in the oven at 325°F for 1.5 hours. → Add potatoes and carrots to the pot, cover, and braise for an additional 2 hours until the beef is fork-tender. → Remove the meat and veg to a platter, skim excess fat from the gravy, blend the onions/potatoes to thicken, and serve the gravy over the sliced roast.
Introduction
A comforting, rich, and hearty classic pot roast cooked slow in a Dutch oven with carrots, potatoes, onions, and a deeply flavorful red wine gravy. Perfect for cold weather and Sunday family dinners.
Step 1
Prepare the chuck roast by tying it with butcher's twine in three horizontal places and one vertical place to hold it together in a compact shape.
Step 2
Prep all ingredients: measure out the liquids, chop the onions and garlic, wash the baby potatoes, and cut the carrots into large 3-inch pieces.
Step 3
Preheat a 12-inch stainless steel pan over medium heat for about 3 minutes.
Step 4
Pat the chuck roast completely dry with paper towels. Season all sides generously with 2.5 teaspoons of salt and 0.5 teaspoon of black pepper, pressing the seasoning into the meat.
Step 5
Add vegetable or avocado oil to the hot pan. Sear the chuck roast for 3 to 4 minutes per side (including the ends) until a deep golden-brown crust forms.
Ingredients List
Important Notes
Searing the chuck roast in a separate frying pan rather than the Dutch oven prevents the fond from burning, which preserves a cleaner flavor for the gravy.
Tying the roast holds the meat together like a football, ensuring even cooking and keeping it compact enough to fit well in the pot.
Always pat the beef dry with paper towels before seasoning; moisture on the surface of the meat will steam rather than sear, preventing a deep crust from forming.
An immersion blender is a fantastic tool to naturally thicken the gravy by pureeing the cooked onions and a couple of soft potatoes directly into the sauce.
Better Than Bouillon beef base is highly recommended over boxed beef stock as it provides a richer, more concentrated beef flavor.
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