Slow-Braised Beef Pot Roast (Print version)

Tender beef chuck slow-cooked with root vegetables in aromatic red wine broth for a deeply flavorful, comforting meal.

# What you'll need:

→ Beef and Seasoning

01 - 3 to 3.5 pounds beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour

→ For Searing

05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon unsalted butter

→ Vegetables and Aromatics

07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 pounds baby potatoes or small waxy potatoes, whole or halved if large

→ Braising Liquid and Herbs

12 - 2 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic version
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves

→ Optional

19 - 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish

# Directions:

01 - Preheat oven to 300 degrees Fahrenheit if using the oven method.
02 - Pat the beef roast dry and season all sides with kosher salt and black pepper.
03 - Lightly coat the roast with flour, dusting off any excess.
04 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned, including the edges. Transfer the roast to a plate.
05 - Reduce heat to medium. Add the remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened.
07 - Pour in red wine, scraping up browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine.
09 - Add rosemary, thyme, and bay leaves. Return the roast and any juices to the pot, nestling it into the liquid so it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated oven. Cook for 1.5 hours.
11 - After 1.5 hours, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1.5 to 2 hours, until the beef is very tender and vegetables are soft but intact.
12 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid.
13 - For a thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired.
16 - Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes.

# Expert Tips:

01 -
  • The beef becomes so tender it practically falls apart with a fork, and the vegetables soak up all that deep, winy flavor.
  • You can walk away for hours while it cooks, and come back to a meal that tastes like you fussed over it all day.
  • Leftovers turn into completely different meals, from sandwiches to grain bowls, without any loss of joy.
02 -
  • If you skip the searing step, you lose the deep, caramelized flavor that makes this pot roast taste like more than just boiled meat.
  • Flipping the roast halfway through ensures even cooking and prevents one side from drying out while the other stays submerged.
  • Adding the vegetables too early turns them to mush; wait until the meat has had its time to break down first.
03 -
  • If your gravy tastes flat, a small splash of red wine vinegar or a squeeze of lemon juice at the end will brighten everything up without making it sour.
  • For an even richer sauce, use half homemade stock and half store-bought broth; the gelatin from homemade stock gives the sauce a silky, luxurious body.
  • Browning the roast well on all sides, including the edges, is the single most important step for building deep, complex flavor that carries through the entire dish.
Go back