Classic Beef Pot Roast

Ingredients

• 3.5 pounds boneless beef chuck roast
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 yellow onions, cut into wedges
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 2 tablespoons worcestershire sauce
• 3 bay leaves
• 4 sprigs fresh thyme
• 1.5 pounds baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 3 stalks celery, cut into 2-inch chunks
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, softened

Instructions

1. Pat the chuck roast dry with paper towels and season all over with 1.5 teaspoons kosher salt and the black pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, then sear the roast 4 to 5 minutes per side until a deep brown crust forms; transfer to a plate.
3. Preheat the oven to 300 F.
4. Add the onion wedges to the same pot and cook over medium heat for 5 minutes, stirring, until softened and lightly browned, scraping up the browned bits from the bottom.
5. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and the paste darkens slightly, being careful not to let it burn.
6. Pour in the red wine, scraping the pot bottom, and simmer for 2 minutes to cook off the raw alcohol smell.
7. Add the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs, then nestle the roast back into the pot along with any juices from the plate.
8. Bring the liquid to a gentle simmer on the stovetop, cover the pot, and transfer to the oven; braise for 2 hours.
9. Add the potatoes, carrots, and celery around the roast, cover, and continue braising for 1 to 1.5 hours more, until the meat shreds easily with a fork and reads at least 203 F internally for maximum tenderness.
10. Transfer the roast and vegetables to a platter and tent loosely with foil; discard the bay leaves and thyme stems.
11. Skim excess fat from the surface of the cooking liquid, then bring it to a simmer on the stovetop over medium heat.
12. Mash the softened butter and flour together into a smooth paste, whisk it into the simmering liquid, and cook for 3 to 4 minutes, whisking often, until the gravy thickens enough to coat the back of a spoon.
13. Season the gravy with the remaining 0.5 teaspoon salt and additional pepper to taste.
14. Slice or shred the roast, arrange with the vegetables, and spoon the warm gravy generously over the top before serving.

Nutrition

Calories	520
Protein	42 g
Fat	26 g
Carbs	28 g
Fiber	4 g
Sodium	780 mg

Estimated per serving