Oven-Baked Beef Pot Roast
ID: 31cda32f...
This oven-baked beef pot roast is slowly braised in a rich, savory red wine and herb sauce until fork-tender. It is a comforting and flavor-packed dish perfect for cold fall and winter days.
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🍳 Cooking Flow
Season the beef chuck roast with the spice rub and let it rest for 15 minutes. → Sauté the onions, carrots, and celery in a pot, then remove and set aside. → Sear the chuck roast on both sides in the same pot until browned, then remove. → Make the braising sauce using butter, flour, chicken broth, red wine, tomato paste, brown sugar, and Worcestershire sauce. → Return the beef and vegetables to the pot, top with fresh herbs and garlic, cover, and bake at 275°F for 3 hours.
Cooking Steps
Brief Cooking Order
Season the beef chuck roast with the spice rub and let it rest for 15 minutes. → Sauté the onions, carrots, and celery in a pot, then remove and set aside. → Sear the chuck roast on both sides in the same pot until browned, then remove. → Make the braising sauce using butter, flour, chicken broth, red wine, tomato paste, brown sugar, and Worcestershire sauce. → Return the beef and vegetables to the pot, top with fresh herbs and garlic, cover, and bake at 275°F for 3 hours.
Introduction
This oven-baked beef pot roast is slowly braised in a rich, savory red wine and herb sauce until fork-tender. It is a comforting and flavor-packed dish perfect for cold fall and winter days.
Step 1
In a small bowl, mix together the salt, black pepper, oregano, cumin, chili powder, onion powder, and garlic powder. Generously season the chuck roast on both sides, patting the spice rub in thoroughly so it sticks. Let the seasoned meat sit for 15 minutes.
Step 2
Heat a heavy pot (such as a Dutch oven) over medium-high heat. Add 2 tablespoons of olive oil, then add the chopped onion, carrots, and celery. Season with salt and black pepper to taste. Sauté for about 4 minutes to develop flavor, then remove the vegetables from the pot and set aside.
Step 3
Add 2 to 3 tablespoons of olive oil to the same pot. Sear the seasoned chuck roast over medium-high heat for 3 minutes on one side, then flip and sear for another 3 minutes on the other side. Remove the seared meat and set it aside with the vegetables.
Step 4
To make the sauce, melt 2 tablespoons of butter in the same pot, scrape up the browned bits, and whisk in 2 tablespoons of flour. Slowly pour in 1 cup of chicken broth while whisking continuously until the mixture thickens.
Step 5
Whisk in 1/4 cup of red wine, 1 tablespoon of Worcestershire sauce, 3 tablespoons of tomato paste, and 2 tablespoons of brown sugar. Let the sauce simmer on medium heat for about 20 seconds to combine the flavors.
Ingredients List
Important Notes
Choose a chuck roast with plenty of fat marbling; the fat melts during slow cooking and makes the meat incredibly tender.
Do not wash the pan after searing the meat. The browned bits stuck to the bottom are packed with concentrated flavor that enriches the sauce.
Letting the pot roast rest for 10 minutes after cooking allows the juices to redistribute, ensuring a much juicier result.
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