Classic Tender Pot Roast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-5 pound beef chuck roast
02 -
4 teaspoons coarse kosher salt, divided
03 -
1½ teaspoons freshly cracked black pepper, divided
04 -
1 tablespoon light olive oil
→ Aromatics & Base
05 -
1 large yellow onion, roughly chopped
06 -
4 garlic cloves, roughly chopped
07 -
3 tablespoons tomato paste
→ Braising Liquid
08 -
1 cup dry red wine (Cabernet Sauvignon or Pinot Noir)
09 -
6 cups beef stock
→ Vegetables & Herbs
10 -
5-6 whole carrots, peeled and cut into 2-inch chunks
11 -
2 bay leaves
12 -
6 sprigs fresh thyme (or 1 teaspoon dried)
13 -
½ cup roughly chopped fresh parsley, plus extra for garnish
→ Optional Sauce Thickener
14 -
2 tablespoons cornstarch or all-purpose flour
# Instructions:
01 -
Generously coat the beef roast with 3 teaspoons of salt and 1 teaspoon of pepper on all surfaces. Let it sit uncovered at room temperature for 1 hour - this helps it cook more evenly. Meanwhile, position your oven rack in the lower third and heat to 325°F.
02 -
Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers but isn't smoking, carefully place the roast in and sear each side until beautifully golden brown, about 3 minutes per side. Set the seared roast aside on a plate.
03 -
Lower the heat to medium and add the chopped onions to the same pot. Cook until they're soft and golden, roughly 4-5 minutes. Toss in the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes, letting it deepen in color.
04 -
Pour in the red wine and scrape up all those delicious browned bits from the bottom of the pot. Let it bubble and reduce until about a quarter of the wine has cooked off, roughly 2-3 minutes.
05 -
Add the beef stock, thyme, parsley, bay leaves, remaining salt, and pepper. Nestle the seared roast back into the pot along with the carrot pieces. Bring everything to a rolling boil, then cover tightly with the lid and transfer to the oven. Braise for 3-4 hours until the meat falls apart easily with a fork.
06 -
Remove the tender roast and shred it with two forks. If you'd like a thicker sauce, whisk cornstarch with water and stir into the simmering pot juices, or make a butter-flour paste and whisk it in gradually. Return the shredded meat to soak up all those incredible flavors before serving.
# Notes:
01 -
For a 3-pound roast, braise for 2½ to 3 hours
02 -
For a 4-pound roast, braise for 3 to 3½ hours
03 -
For a 5-6 pound roast, braise for 3½ to 4 hours
04 -
The roast is perfectly done when it reaches an internal temperature of 200-210°F
05 -
Leftovers keep in the refrigerator for 3-4 days or can be frozen for up to 3 months