Classic Pot Roast with Root Vegetables

Ingredients

• 3 lb beef chuck roast
• 2 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp vegetable oil, divided
• 1 large yellow onion, quartered
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup dry red wine (or additional beef broth)
• 2 bay leaves
• 3 sprigs fresh rosemary
• 1 lb baby yukon gold potatoes, halved
• 4 carrots, peeled and cut into 2-inch chunks
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

1. Preheat the oven to 300F and pat the chuck roast completely dry with paper towels.
2. Season the roast on all sides with 1 1/2 teaspoons of the salt and the black pepper, pressing the seasoning into the meat.
3. Heat 2 tablespoons of the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4 to 5 minutes per side, until a deep brown crust forms on every side; transfer to a plate.
5. Add the remaining 1 tablespoon oil and the quartered onion to the pot, cooking for 4 to 5 minutes, stirring occasionally, until lightly browned.
6. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
7. Pour in the beef broth and red wine, scraping the bottom of the pot to release the browned bits, then add the bay leaves and rosemary.
8. Return the roast to the pot, nestling it into the liquid, which should come about halfway up the sides of the meat.
9. Bring to a gentle simmer on the stovetop, cover tightly, and transfer to the preheated oven; braise for 2 1/2 hours.
10. Add the potatoes and carrots around the roast, cover again, and continue braising for 1 more hour, until the beef is fork-tender and pulls apart easily and the vegetables are tender when pierced with a knife.
11. Transfer the roast and vegetables to a serving platter and tent loosely with foil; discard the bay leaves and rosemary stems.
12. If a thicker gravy is desired, bring the remaining braising liquid to a simmer on the stovetop over medium heat, whisk in the cornstarch slurry, and cook for 2 to 3 minutes until thickened.
13. Slice or shred the roast, season the sauce with the remaining 1/2 teaspoon salt to taste, and serve everything together with the sauce spooned over the top.

Tips

Why You'll Love This

• A timeless Sunday dinner classic
• One pot delivers a complete meal with meat, starch, and vegetables
• Leftovers make excellent sandwiches the next day

Nutrition

Nutrition values are estimated per serving based on the ingredients used.