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Joy of Cooking Pot Roast - recipe card

Joy of Cooking Pot Roast

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 180
  • Total Time: 205
  • Yield: 4 1x
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Description

A deeply savory, fork-tender pot roast braised low and slow in a rich beef broth with aromatic vegetables, garlic, and herbs. The beef develops a beautiful mahogany crust from searing, then melts into a silky gravy with carrots and onions that absorb all the braising liquid’s concentrated flavor.

Ingredients

Scale
  • 3 lb beef chuck roast, tied with kitchen twine if necessary
  • 2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, cut into 1/2-inch wedges
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch chunks
  • 4 garlic cloves, smashed and peeled
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tbsp Worcestershire sauce
  • 1 lb baby Yukon Gold potatoes, halved if larger than 1 1/2 inches
  • 1 tbsp fresh parsley, finely chopped, for garnish

Instructions

  1. Remove the chuck roast from the refrigerator 45 minutes before cooking to take the chill off, which helps it sear evenly. Pat the roast completely dry on all sides with paper towels — surface moisture is the enemy of a good crust. Season all sides generously with 1 1/2 teaspoons of the kosher salt and 3/4 teaspoon of the black pepper, pressing the seasoning into the meat.
  2. Preheat the oven to 325°F / 163°C with the rack positioned in the lower third of the oven. In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid set over medium-high heat, add the vegetable oil. Heat until the oil shimmers and just begins to ripple, about 2–3 minutes.
  3. Carefully place the seasoned roast into the hot oil, laying it away from you to avoid splatter. Sear undisturbed for 4–5 minutes until the bottom develops a deep brown, caramelized crust that releases easily from the pot. If the meat sticks, give it one more minute — it will release on its own when properly browned.
  4. Turn the roast using sturdy tongs and sear the remaining sides, 3–4 minutes per side, until the entire surface is deeply browned. This browning step builds the foundation of flavor through the Maillard reaction. Transfer the seared roast to a large plate and set aside.
  5. Reduce the heat to medium and add the butter to the same pot. Once the butter foams and the foam subsides, add the onion wedges, carrots, and celery. Cook, stirring occasionally with a wooden spoon and scraping up the browned bits from the bottom, until the vegetables begin to soften and the onions turn translucent at the edges, about 6–7 minutes.
  6. Add the smashed garlic cloves and tomato paste to the vegetables. Stir constantly for 1–2 minutes until the tomato paste darkens from bright red to a deep brick color and the garlic is fragrant, being careful not to let the tomato paste scorch on the bottom of the pot.
  7. Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Pour in the beef broth and water slowly while stirring to prevent lumps from forming. Add the bay leaves, thyme sprigs, rosemary sprig, Worcestershire sauce, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Scrape the bottom and sides of the pot with the wooden spoon to incorporate every bit of browned flavor.
  8. Return the seared roast to the pot, nestling it down into the liquid; the liquid should come approximately halfway up the sides of the roast, not fully submerge it. The roast should sit partially above the liquid so the exposed top develops color and concentrated flavor during braising. Bring the liquid to a gentle simmer over medium heat, then cover with the lid.
  9. Transfer the covered pot to the preheated 325°F / 163°C oven. Braise for 2 hours, checking once at the 1-hour mark to ensure a gentle simmer is maintained — you should see slow, lazy bubbles, not a rolling boil. If the liquid is bubbling too vigorously, reduce the oven temperature to 300°F / 149°C.
  10. After 2 hours, carefully remove the pot from the oven and uncover. Add the halved baby Yukon Gold potatoes, nestling them into the braising liquid around the meat. Cover and return to the oven for an additional 45 minutes to 1 hour.
  11. Test for doneness by inserting a fork into the thickest section of the roast and twisting gently. The meat should offer almost no resistance and separate into shreds easily. For precise doneness, the internal temperature of well-braised chuck should read 200–210°F / 93–99°C, when the connective tissue has fully converted to gelatin.
  12. Carefully transfer the roast from the pot to a cutting board. Tent loosely with aluminum foil and let rest for 10–15 minutes — this rest time allows the muscle fibers to relax and reabsorb juices, ensuring every slice stays moist.
  13. While the meat rests, use a wide spoon to skim the excess fat from the surface of the braising liquid. Remove and discard the bay leaves, thyme sprigs, and rosemary sprig. Taste the gravy and adjust seasoning with additional kosher salt and black pepper as needed. If a thicker gravy is desired, simmer the liquid uncovered over medium heat for 5–10 minutes until reduced to your preferred consistency.
  14. Slice the rested roast against the grain into 1/2-inch thick pieces, or gently pull the meat apart into large chunks if it is fall-apart tender. Arrange on a warm serving platter surrounded by the vegetables. Spoon the rich gravy generously over the meat and vegetables, garnish with the chopped fresh parsley, and serve immediately.

Notes

Storage: Refrigerate cooled pot roast and gravy in an airtight container for up to 4 days; the flavor actually improves overnight. Freezing: Freeze sliced meat, vegetables, and gravy together in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Warm on the stovetop in a covered pot over low heat with a splash of beef broth until heated through, about 15–20 minutes; or microwave individual portions at 70% power in 90-second intervals until hot. Leftover pot roast can also be shredded and crisped in a hot skillet over medium-high heat for 2–3 minutes per side for tacos or sandwiches.

Nutrition

  • Calories: 689
  • Sugar: 7g
  • Sodium: 820mg
  • Unsaturated Fat: 16g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 52g
  • Cholesterol: 165mg

Keywords: pot roast, joy of cooking pot roast, classic pot roast, beef pot roast, braised beef, chuck roast, comfort food, Sunday dinner, one pot meal, oven braised beef, tender beef roast, family dinner

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Find it online: https://bellesbestbites.com/joy-of-cooking-pot-roast-recipe/