Description
Bobby Flay’s pot roast is a showstopper, with a deeply seasoned chuck roast seared to a mahogany crust and braised until fork-tender in a rich, non-alcoholic sauce of tomatoes, Worcestershire, and beef broth. The meat surrenders to the touch, and the vegetables absorb all the savory, slightly tangy flavors. Perfect for a Sunday dinner, this roast delivers restaurant-quality results at home.
Ingredients
- 3 lb beef chuck roast, patted dry
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, halved and sliced 1/4-inch thick
- 4 garlic cloves, smashed and peeled
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup beef broth, divided
- 1 cup canned crushed tomatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C) with rack in lower middle position. Pat the chuck roast completely dry with paper towels—this ensures a proper sear. Season all sides generously with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the roast in the pot and sear undisturbed for 5-6 minutes per side, until a deep brown crust forms. Resist moving it too soon; the meat will release naturally when ready. Transfer the roast to a plate.
- Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 1 minute, mashing it into the onions, until it darkens slightly. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Pour in 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. This deglazes the pan and builds flavor. Stir in the remaining 1/2 cup broth, crushed tomatoes, Worcestershire sauce, balsamic vinegar, dried thyme, and bay leaves. Bring to a simmer.
- Return the seared roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat; if not, add a little water. Cover the pot tightly with its lid and transfer to the preheated oven.
- Braise for 1 hour 45 minutes. Then, carefully remove the pot from the oven and add the potatoes, carrots, and celery around the roast. Cover again and return to the oven for an additional 1 hour 15 minutes, or until the meat is fork-tender and vegetables are cooked through.
- To check doneness, insert a fork into the thickest part of the roast—it should twist easily with no resistance. If still firm, continue braising in 15-minute increments. The internal temperature should be around 200-205°F (93-96°C) for fall-apart tenderness.
- Carefully transfer the roast to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes; this allows the juices to redistribute. Use a slotted spoon to transfer the vegetables to a serving dish and cover to keep warm.
- If desired, skim excess fat from the braising liquid and simmer over medium heat to reduce slightly for a more concentrated sauce. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
- Slice the rested roast against the grain into thick pieces. Arrange on a platter with the vegetables and spoon some sauce over the top. Garnish with fresh parsley if using. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer meat and vegetables with some sauce to a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven until warmed through, about 20-30 minutes, adding a splash of broth if needed to prevent drying.
Nutrition
- Calories: 1167
- Sugar: 12g
- Sodium: 1470mg
- Unsaturated Fat: 20g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 65g
- Cholesterol: 185mg
Keywords: Bobby Flay pot roast, pot roast recipe, beef pot roast, braised chuck roast, non-alcoholic pot roast, Sunday dinner, comfort food, one-pot meal, tender beef roast, Worcestershire pot roast, fall apart beef, American classic