Classic Beef Pot Roast
ID: 83bf0fa7...
A classic, comforting beef pot roast that is melt-in-your-mouth tender. Slowly cooked in a rich, flavorful red wine and beef broth sauce with aromatic vegetables and herbs, it makes the ultimate family dinner.
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🍳 Cooking Flow
Season the chuck roast with salt and pepper and let it sit at room temperature for 1 hour. → Sear the seasoned meat in a hot Dutch oven with olive oil on all sides until browned, then remove. → Sauté onions, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, herbs, carrots, and return the roast to the pot. → Cover and bake in the oven at 325°F for 3-4 hours, then optionally thicken the sauce with a cornstarch slurry before shredding the beef.
Cooking Steps
Brief Cooking Order
Season the chuck roast with salt and pepper and let it sit at room temperature for 1 hour. → Sear the seasoned meat in a hot Dutch oven with olive oil on all sides until browned, then remove. → Sauté onions, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, herbs, carrots, and return the roast to the pot. → Cover and bake in the oven at 325°F for 3-4 hours, then optionally thicken the sauce with a cornstarch slurry before shredding the beef.
Introduction
A classic, comforting beef pot roast that is melt-in-your-mouth tender. Slowly cooked in a rich, flavorful red wine and beef broth sauce with aromatic vegetables and herbs, it makes the ultimate family dinner.
Step 1
Season the chuck roast generously on all sides with salt and pepper, then let it rest at room temperature for about an hour.
Step 2
Peel the carrots and cut them into 2-inch pieces. Peel and coarsely chop the onions, garlic, and parsley.
Step 3
Preheat your oven to 325°F. Heat a large Dutch oven over medium-high heat, add olive oil, and sear the roast for about 3 minutes per side until golden brown, then transfer to a plate.
Step 4
Reduce the heat to medium, add the chopped onions, and sauté for 4-5 minutes until soft and golden. Add chopped garlic and sauté for another 30 seconds, then stir in the tomato paste for 2 minutes.
Step 5
Pour in the dry red wine, scrape the bottom of the pan to deglaze the browned bits, and simmer for 2-3 minutes until a quarter of the wine has evaporated.
Ingredients List
Important Notes
Bringing the meat to room temperature before cooking ensures it cooks much more evenly.
Do not skip the searing process as it builds a caramelized crust that is essential for a deep, rich gravy flavor.
Do not cut the carrots too small; keeping them in 2-inch chunks ensures they retain their texture during the long braise.
For the red wine, use a dry variety like Cabernet Sauvignon or Pinot Noir to complement the beef flavors.
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