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Description
A classic, slow-baked pot roast with tender beef, carrots, and savory herbs in a rich sauce.
Ingredients
Scale
- 4-5 lb beef chuck roast
- 4 tsp coarse salt (such as kosher salt, divided or to taste)
- 1 1/2 tsp freshly ground black pepper (divided or to taste)
- 1 Tbsp light olive oil or high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine (Cabernet Sauvignon or Pinot noir)
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
- 2 Tbsp cornstarch or flour (for thickening)
Instructions
- Season the roast with 3 tsp salt and 1 tsp pepper and let rest uncovered at room temperature for 1 hour.
- Preheat oven to 325°F and position rack in the lower third.
- Heat olive oil in a Dutch oven over medium-high heat and sear roast until golden on all sides, about 3 minutes per side; transfer to a plate.
- Reduce heat to medium, sauté onions until softened and golden, about 4-5 minutes; add garlic and cook 30 seconds.
- Stir in tomato paste for 2 minutes, then add wine, scrape up browned bits, and simmer until reduced by a quarter, about 2-3 minutes.
- Add beef stock, thyme, parsley, bay leaves, remaining salt and pepper, and carrots; return roast to pot, bring to a boil, cover, and bake for 3-4 hours until meat shreds easily.
- Remove the roast and vegetables, keep warm, and skim any excess fat.
- Thicken sauce by whisking cornstarch with water or using a flour-butter paste, simmer until smooth, then serve with shredded beef and garnish with parsley.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 511 kcal
- Sugar: 4 g
- Sodium: 1780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 156 mg
