Braised Beef Pot Roast
Tender, slow-cooked beef chuck roast with rich vegetables and sauce.
| Preparation | Cooking | Ready in | Yield |
|---|---|---|---|
| 30 minutes | 4-5 hours | Five to six hours | Six servings |
Ingredients
| Name | Quantity |
|---|---|
| Beef chuck roast | 3-5 lb |
| Shallots/onion | 225g |
| Carrots | 225g |
| Celery | 225g |
| Garlic | 20g |
| Neutral oil | As needed |
| Butter | 50g |
| Tomato paste | 25g |
| Flour | 25g |
| Red wine | 150g |
| Worcestershire | 25g |
| Beef bouillon base | 15g |
| Beef stock | 750g |
| Bay leaves | 2 |
| Fresh thyme | 3-4 sprigs |
Directions
- Prepare Beef: Liberally salt all sides of the beef chuck roast and let sit at room temperature for 20 minutes. Pat dry before searing. This step removes excess moisture, helping to achieve a better sear and develop a flavorful crust.
- Prep Vegetables: Dice shallots or onions into chunks. Cut celery into 1-2” pieces and carrots into oblique cuts or large chunks. Mince garlic.
- Sear Beef: Heat a Dutch oven or heavy-bottomed pot over high heat with neutral oil. Sear the roast for 6-7 minutes on one side until a crust forms, then flip and sear for 5-6 minutes on the other side. Remove beef and set aside.
- Cook Vegetables: Reduce heat to medium and melt butter in the pot. Add shallots, carrots, celery, garlic, and a pinch of salt. Cook for about 3 minutes until slightly softened. Stir in tomato paste and cook for 2 minutes until it darkens. Add flour and stir for 30-60 seconds.
- Deglaze: Pour in red wine and Worcestershire, stirring to scrape up any browned bits. When slightly thickened, add beef bouillon and beef stock. Bring to a simmer.
- Combine: Nestle the beef into the pot, ensuring it touches the bottom. Add bay leaves and thyme.
- Braise: Preheat oven to 275°F (135°C). Cover the pot with the lid slightly ajar and cook in the oven for 4-5 hours. Check the roast at 2 hours to ensure it reaches 195°F (90°C) but isn’t shreddable. Continue cooking until the beef becomes fork-tender, maintaining a temperature of 190-205°F (90-96°C). Adjust oven temperature as needed.
- Rest and Serve: Allow the beef to rest in its cooking liquid for 30 minutes. Serve over baked and smashed potatoes with roasted vegetables and sauce.
Enjoy your rich and hearty braised beef pot roast!