Perfect Pot Roast
ID: 64de7f7a...
A comforting, classic pot roast recipe made low and slow in the oven. The beef is seared to perfection, then braised with large chunks of carrots, celery, onions, garlic, and potatoes in a rich red wine and herb-infused gravy until fork-tender.
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🍳 Cooking Flow
Season the chuck roast generously and sear it in a hot Dutch oven until deeply browned on both sides, then set aside. → Sauté the celery, carrots, onions, and garlic, then deglaze with red wine and stir in the flour. → Add water, dry herbs, seasonings, beef bouillon, Worcestershire sauce, and apple cider vinegar, then return the beef to the pot. → Cover and bake at 325°F for 4 hours, adding halved potatoes halfway through the cooking process. → Pull the tender beef apart, arrange with the cooked vegetables, ladle the gravy over, and garnish with fresh parsley.
Cooking Steps
Brief Cooking Order
Season the chuck roast generously and sear it in a hot Dutch oven until deeply browned on both sides, then set aside. → Sauté the celery, carrots, onions, and garlic, then deglaze with red wine and stir in the flour. → Add water, dry herbs, seasonings, beef bouillon, Worcestershire sauce, and apple cider vinegar, then return the beef to the pot. → Cover and bake at 325°F for 4 hours, adding halved potatoes halfway through the cooking process. → Pull the tender beef apart, arrange with the cooked vegetables, ladle the gravy over, and garnish with fresh parsley.
Introduction
A comforting, classic pot roast recipe made low and slow in the oven. The beef is seared to perfection, then braised with large chunks of carrots, celery, onions, garlic, and potatoes in a rich red wine and herb-infused gravy until fork-tender.
Step 1
Generously season the chuck roast on all sides with salt and black pepper.
Step 2
Heat a Dutch oven over medium-high heat with a drizzle of olive oil, then sear the seasoned beef on all sides until a deep brown crust forms. Remove the beef and set aside on a plate.
Step 3
Add another splash of olive oil to the Dutch oven, then toss in the celery, carrots, onion, garlic, and a pinch of salt. Cook for a few minutes until the vegetables develop some color.
Step 4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook down for about 30 seconds.
Step 5
Add the flour to the pan and stir constantly for about 30 seconds to combine with the fat and cook out the raw flour taste.
Ingredients List
Important Notes
Select a chuck roast with good marbling but without large fat caps to ensure a rich gravy that is not overly greasy.
Cut carrots, celery, and onions into very large pieces so they do not disintegrate during the long 4-hour braising process.
For the best results, make the pot roast a day in advance. Refrigerate it overnight so the fat solidifies on top, allowing you to easily scrape it off before reheating and serving.
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