Description
A deeply savory, fork-tender chuck roast braised low and slow in beef stock with aromatic vegetables and fresh herbs. The meat develops a burnished brown crust from careful searing, then collapses into rich, wine-dark pan juices thickened into a silky gravy. Served with the softened braising vegetables, it is rustic French comfort food at its most soulful.
Ingredients
Scale
- 2 1/2 lb beef chuck roast, tied into a uniform shape with kitchen twine, patted very dry
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 tbsp vegetable oil, divided
- 1 large yellow onion, halved through root and thinly sliced (about 2 cups)
- 2 medium carrots, peeled and cut into 2-inch chunks (about 1 1/2 cups)
- 2 celery stalks, cut into 2-inch pieces (about 1 cup)
- 3 garlic cloves, smashed and peeled
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups beef stock, homemade or low-sodium store-bought, warmed
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter, cold, cut into small cubes
- 1 tbsp fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- Remove the tied chuck roast from the refrigerator 45 minutes before cooking so it loses its deep chill. Pat the roast completely dry with paper towels, then season all sides evenly with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper, pressing the seasoning into the meat.
- Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon of the vegetable oil. Allow the oil to heat until it shimmers and just begins to smoke lightly, about 2 to 3 minutes, then carefully lay the roast in the pot away from you to avoid splatter.
- Sear the roast without moving it for 4 to 5 minutes, until the bottom develops a deep mahogany crust that releases easily from the pot. Turn with tongs and repeat on all sides, about 4 minutes per side, for a total of 12 to 15 minutes, until the entire surface is deeply browned. Transfer the roast to a rimmed plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same pot. Add the onion, carrot, celery, and garlic, and cook, stirring often with a wooden spoon to scrape up the browned bits, until the onion is translucent and the vegetables are lightly golden at the edges, about 8 to 10 minutes. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper during this step.
- Add the tomato paste to the vegetable mixture and cook, stirring constantly, until it darkens from bright red to a brick-rust color and smells sweet and caramelized, about 2 minutes. Do not let it scorch; lower the heat slightly if it begins to stick.
- Sprinkle the flour evenly over the vegetables and cook, stirring without stopping, for 2 minutes to remove the raw flour taste. The mixture will look pasty and clump slightly around the vegetables, which is correct at this stage.
- Pour in 1 cup of the warmed beef stock and stir vigorously, scraping the bottom of the pot to dissolve the flour mixture into a smooth slurry. Once it is thick and glossy with no lumps, pour in the remaining 3 cups of stock and continue stirring until fully combined.
- Return the seared roast to the pot along with any juices that collected on the plate. Tuck the bay leaves, thyme sprigs, and rosemary sprigs into the liquid around the meat. The liquid should come about two-thirds of the way up the sides of the roast; add a splash more stock if needed.
- Bring the liquid to a gentle simmer over medium heat, then immediately reduce the heat to low so only a few lazy bubbles break the surface every second or two. Cover the pot with a tight-fitting lid and braise for 2 1/2 to 3 hours, turning the roast once halfway through, until a fork slides into the center of the meat with almost no resistance.
- Check the liquid level after the first hour and again after the second hour. If more than half the liquid has evaporated, add 1/2 cup warm stock or water. During the final 30 minutes, remove the lid to let the braising liquid reduce slightly and concentrate in flavor.
- When the roast is fork-tender, transfer it carefully to a cutting board and tent loosely with foil. Let the meat rest for 15 minutes so the juices redistribute throughout the roast before carving.
- While the meat rests, tilt the pot and use a wide, shallow spoon to skim the fat from the surface of the braising liquid. You should remove about 3 to 4 tablespoons of clear fat. Place the pot over medium-high heat and simmer the liquid, uncovered, until it reduces by about one-quarter and coats the back of a spoon, 10 to 15 minutes.
- Remove the bay leaves and herb stems from the reduced liquid. Remove the pot from the heat and whisk in the cold butter cubes, one or two at a time, until the sauce is glossy and lightly thickened. Taste and adjust with additional salt and pepper as needed.
- Cut the twine from the roast and carve the meat against the grain into thick slices, about 1/2 inch thick. Arrange on a warm platter, spoon the vegetables and sauce generously over the top, and shower with the chopped parsley before serving.
Notes
Storage: Cool completely, then transfer meat, vegetables, and sauce to an airtight container. Refrigerate for up to 4 days; the flavor improves after a day. Freeze in a freezer-safe container with the meat fully submerged in sauce for up to 3 months. Thaw overnight in the refrigerator. Reheating: Stovetop method — place meat and sauce in a covered pot over low heat for 15 to 20 minutes, turning occasionally, until heated through. Oven method — place in a covered baking dish at 300°F / 150°C for 25 to 30 minutes. Do not boil, which will toughen the meat. Serve with buttered egg noodles, mashed potatoes, or crusty bread.
Nutrition
- Calories: 648
- Sugar: 5g
- Sodium: 980mg
- Unsaturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 185mg
Keywords: julia childs pot roast, pot roast recipe, french pot roast, beef chuck roast, braised beef, classic pot roast, sunday dinner, beef braise, one pot beef, comfort food, slow cooked beef, dutch oven roast