Description
This Alton Brown pot roast delivers deep, savory flavor with a perfectly tender chuck roast, slow-braised in a rich, non-alcoholic broth until it falls apart at the touch of a fork. The vegetables become meltingly soft, and the sauce is velvety and concentrated. Ideal for a cozy Sunday dinner.
Ingredients
- 1 (3-pound) boneless beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium onions, sliced 1/2-inch thick
- 4 garlic cloves, smashed and peeled
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 325°F / 163°C. Pat the chuck roast dry with paper towels and season all over with kosher salt and black pepper. Let it sit at room temperature for 20 minutes while you prep the vegetables; this ensures even cooking.
- Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the roast in the pot and sear undisturbed for 4-5 minutes per side, until a deep brown crust forms. Transfer the roast to a plate and set aside. Lower the heat to medium.
- Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the smashed garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute more, until it darkens slightly.
- Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 2 minutes to remove the raw flour taste. The mixture will look dry and clumpy.
- Slowly whisk in the beef broth, water, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the dried thyme and bay leaves, and bring the liquid to a simmer.
- Return the seared roast to the pot, along with any accumulated juices. The liquid should come about halfway up the side of the meat; if not, add a little more water. Cover the pot tightly with a lid and transfer to the preheated oven.
- Braise for 2 hours, then carefully remove the pot from the oven. Add the carrots and potatoes around the roast, submerging them in the liquid. Cover and return to the oven for 1 to 1 1/2 hours more, until the beef is completely tender and shreds easily with a fork, and the vegetables are soft.
- Remove the pot from the oven and transfer the roast to a cutting board. Tent loosely with foil and let rest for 15 minutes. Use a slotted spoon to transfer the vegetables to a serving dish and cover to keep warm.
- Skim any excess fat from the braising liquid using a spoon or fat separator. Discard the bay leaves. If you prefer a thicker sauce, simmer the liquid over medium-high heat for 5-10 minutes until slightly reduced. Taste and adjust seasoning with salt and pepper.
- Shred or slice the rested beef against the grain into large chunks or thick slices. Arrange the beef on a platter with the vegetables, spoon some sauce over the top, and garnish with fresh parsley. Serve hot with additional sauce on the side.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over medium-low heat or in the microwave, covered, until heated through (about 5-7 minutes, stirring halfway). Add a splash of beef broth if the sauce seems dry.
Nutrition
- Calories: 720
- Sugar: 7g
- Sodium: 780mg
- Unsaturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 60g
- Cholesterol: 180mg
Keywords: Alton Brown pot roast, pot roast recipe, beef pot roast, non-alcoholic pot roast, pork-free pot roast, slow braised beef, Sunday dinner, comfort food, chuck roast recipe, one-pot meal, fall apart beef, homemade pot roast