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Pot Roast

Growing up we made this all the time in winter - it's cheap, filling, and the whole house smells amazing while it cooks. This version uses wine to deglaze which adds a ton of flavor to the gravy.
prep time20 minutes
cook time3 hours 50 minutes
total time4 hours 10 minutes
Print Recipe

Ingredients

Ingredients (~8 servings)

  • 4 lbs beef chuck roast or top round roast
  • 1 Tbsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 tsp olive oil
  • 3 ribs celery, diced
  • 4 large carrots, 2 for braising, 2 for final cooking, peeled
  • 1 large yellow onion, peeled and roughly chopped
  • 6 cloves garlic, smashed
  • 3 Tbsp tomato paste
  • 3 Tbsp Worcestershire sauce
  • 6 sprigs fresh thyme, leaves removed
  • 6 sprigs fresh rosemary, leaves removed
  • 2 cups red wine
  • 5 cups beef stock
  • 1 Tbsp cornstarch
  • 3 medium red potatoes, halved
  • 2 large carrots, peeled and chopped into 2-inch pieces

Instructions

  • Preheat oven to 325F.
  • Season roast all over with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium heat.
  • Sear roast 4-5 minutes per side until deeply browned.
  • Remove roast and set aside.
  • Reduce heat to medium-low and add celery, onion, and 2 carrots to the pot.
  • Cook 4-5 minutes, stirring occasionally, until vegetables soften.
  • Add garlic, tomato paste, thyme, rosemary, and Worcestershire sauce.
  • Stir for 1 minute until fragrant.
  • Pour in red wine and scrape up browned bits from the bottom.
  • Simmer 2-3 minutes, then add beef stock.
  • Nestle roast back into pot so liquid comes 2/3 up the sides.
  • Cover and transfer to oven.
  • Braise 3 to 3 1/2 hours until meat is fork-tender.
  • Remove roast and set aside.
  • Strain braising liquid through a fine-mesh strainer, pressing solids; discard solids.
  • Whisk cornstarch with 3 Tbsp warm liquid until smooth.
  • Pour cornstarch mixture back into pot with remaining liquid.
  • Add roast, potatoes, and remaining 2 carrots to pot.
  • Bring to simmer over medium-low heat, cover, and cook 20-30 minutes until potatoes and carrots are tender.
  • If gravy is too thin, simmer uncovered a few more minutes.
  • Slice or shred roast and serve with vegetables and gravy.