Perfect Pot Roast
Melt-in-your-mouth slow-braised chuck roast with wine, herbs, and veggies.
Ingredients
- 4 lb boneless chuck roast trimmed
- Kosher salt and freshly ground black pepper to taste
- 2 Tbsp canola oil
- 1 medium sweet onion cut into 1" wedges
- 2 Tbsp tomato paste
- 4 cloves garlic minced
- 1 cup dry red wine*
- 1 cup beef stock
- 3 large carrots cut into 3" pieces
- 8 oz cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1½ lb small Yukon gold potatoes
- 2 Tbsp chopped fresh parsley
*Substitute extra beef stock if you prefer lower alcohol content.
Instructions
Preheat & Season
- Preheat oven to 325°F. Season the beef with salt and pepper.
Sear the Beef
- In a Dutch oven over medium-high heat, heat canola oil. Brown the roast for about 5–6 minutes per side, then set it aside.
Sauté Onion & Add Flavor
- Lower heat to medium. Sauté onion until tender (about 5 minutes), then stir in tomato paste and garlic for 1 minute until fragrant.
Deglaze & Build the Sauce
- Pour in wine and stock, scraping up browned bits from the pot. Add carrots, mushrooms, thyme, and rosemary; season with salt and pepper.
Braise in Oven—Stage One
- Bring to a gentle boil on the stovetop, then top with the roast. Cover and bake in the oven for 2 hours.
Add Potatoes—Finish Braising
- Uncover, nestle the potatoes around the meat, cover again, and bake for an additional 1 to 1.5 hours until the beef is fork-tender.
Rest, Shred & Serve
- Let the roast stand for 15 minutes, then shred gently with two forks. Serve with potatoes, carrots, mushrooms, juices, and a sprinkle of fresh parsley.