Description
Succulent classic pot roast weaves comfort and flavor into a hearty family meal. Tender beef, slow-cooked with aromatic vegetables, melts in your mouth, promising a delicious journey through homestyle cooking that satisfies deeply.
Ingredients
Scale
Main Proteins:
- 4 pounds (1.8 kg) chuck roast, tied
Seasonings:
- 2.5 teaspoons (16g) fine sea salt
- 0.5 teaspoon pepper
Cooking Oils:
- 2 tablespoons (30g) neutral oil (avocado, vegetable, etc.)
- 0.25 cup (60g) olive oil
Instructions
- Prepare the oven by heating to 325F (163C), creating an ideal roasting environment.
- Generously coat the chuck roast with fine sea salt and freshly ground pepper, ensuring complete coverage.
- Heat neutral oil in a heavy-duty oven-safe pot over medium-high heat, creating a searing surface for the meat.
- Carefully brown the roast for 4-5 minutes on each side, developing a rich, caramelized exterior that locks in flavor.
- Transfer the seared roast to a holding plate, reserving the flavorful drippings in the pot.
- Introduce olive oil to the pot, then add chopped onions and minced garlic, sautéing until the onions become soft and translucent.
- Incorporate tomato paste, stirring and cooking for 2 minutes to intensify the depth of flavor.
- Dust flour over the onion mixture, creating a roux by cooking and stirring for an additional 2 minutes.
- Deglaze the pot with dry red wine, scraping up the browned bits from the bottom while gradually adding beef stock.
- Enhance the sauce with bay leaves, Worcestershire sauce, and thyme, creating a complex flavor profile.
- Return the roast to the pot, surrounding it with the remaining beef stock and aromatic liquid.
- Seal the pot with a tight-fitting lid and transfer to the preheated oven for 2½ to 3 hours of slow roasting.
- One hour before completion, nestle potatoes and carrots into the sauce, allowing them to absorb the rich cooking liquid.
- Remove from the oven when the meat becomes fork-tender and vegetables are perfectly cooked.
- Discard bay leaves and thyme sprigs to clean up the final presentation.
- Slice the roast against the grain, plating with the tender vegetables and luxurious sauce.
- Sprinkle freshly minced parsley over the dish for a bright, fresh finish.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
- Let the meat rest at room temperature for 30 minutes before cooking to ensure even browning and consistent cooking throughout.
- Use a heavy-bottomed Dutch oven or cast-iron pot to distribute heat evenly and create a beautiful caramelized crust on the meat.
- For a gluten-free version, replace wheat flour with cornstarch or arrowroot powder when thickening the sauce.
- Enhance the depth of flavor by substituting red wine with beef broth or adding a splash of balsamic vinegar for complexity.
- Prep vegetables in larger chunks to prevent them from turning mushy during the long, slow cooking process.
- Low and slow is the key – maintain a consistent, gentle oven temperature to break down tough muscle fibers and create a supremely tender roast.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 0 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 160 mg