This pot roast recipe braises a whole chuck roast until it pulls apart. Your Daily Hit already has beef stew, which is cubed meat. This URL is the whole roast.
Print
Pot Roast
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
Description
Oven pot roast with chuck, carrots, and potatoes. From Your Daily Hit.
Ingredients
- 1 chuck roast, about 3 1/2 pounds (1.6kg)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 1 onion, chopped
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup (240ml) dry red wine or extra broth
- 2 cups (480ml) beef broth
- 2 sprigs thyme
- 1 bay leaf
- 1 pound carrots, chunked
- 1 1/2 pounds potatoes, chunked
Instructions
- Heat the oven to 300°F (150°C). Season the roast. Brown it on all sides in oil in a Dutch oven. Rest it on a plate.
- Cook the onion 5 minutes. Add garlic and tomato paste 1 minute. Deglaze with wine, then add broth, thyme, and bay.
- Return the roast. Cover and bake 3 hours.
- Add carrots and potatoes. Cover and bake 45 to 60 minutes more until the vegetables are tender and the beef shreds. Rest 15 minutes. Spoon the gravy over slices or shreds.
Notes
Chuck, not a lean round roast, or it dries out. The long covered bake is the method. A slow cooker works after the sear: LOW 8 hours, vegetables in the last 2.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braised
- Cuisine: American
Roast, not stew
Stew is small cubes in a thicker gravy. This is one piece of beef.
Substitutions
Parsnips can replace some carrots. Skip wine and use more broth.
Mistakes to avoid
A hot oven boils the roast dry. Stay at 300°F with the lid on.
Storage
Refrigerate 4 days. The gravy gels and reheats well. Freeze 3 months.
Nutrition (estimated)
About 460 calories per serving. Estimate only, not a lab test.
FAQ
Can I use a slow cooker?
Yes, after browning. LOW 8 hours. Add vegetables near the end.
Why is it tough?
It needs more time. Connective tissue melts late. Give it another 30 to 45 minutes.
Is chuck the right cut?
Yes. Brisket also works. Lean roasts do not.
How do I thicken the gravy?
Simmer the juices uncovered on the stove, or mash a potato into them.