Description
A deeply savory, fork-tender chuck roast braised low and slow with aromatic vegetables, fresh herbs, and rich beef stock. The meat develops a caramelized crust from searing, then melts into a silky, savory gravy infused with onion, carrot, and thyme. This classic American comfort food delivers a rustic, satisfying texture with every bite falling apart under the fork.
Ingredients
- 3 lb boneless beef chuck roast, trimmed of excess fat and patted completely dry with paper towels
- 2 tsp kosher salt, divided
- 1 tsp freshly cracked black pepper, divided
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 2 medium yellow onions, peeled and sliced into thick half-moons (about 3 cups)
- 4 medium carrots, peeled and cut into 2-inch chunks (about 2 cups)
- 3 stalks celery, cut into 2-inch pieces (about 1 1/4 cups)
- 4 cloves garlic, smashed and peeled
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 2 bay leaves
- 2 cups low-sodium beef stock
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh rosemary, tied together with kitchen twine
- 2 tbsp fresh parsley, finely chopped, for garnish
Instructions
- Preheat oven to 325°F / 163°C with the oven rack positioned in the lower third of the oven. Remove the chuck roast from refrigeration 45 minutes before cooking and blot all surfaces dry with paper towels; a dry surface is critical for achieving a deep browned crust.
- Season the roast on all sides with 1 1/2 teaspoons of the kosher salt and 3/4 teaspoon of the black pepper, pressing the seasoning firmly into the meat with your fingertips. Allow the seasoned roast to sit at room temperature while the oven finishes preheating.
- Heat 2 tablespoons of the olive oil in a 5 to 6-quart enameled cast-iron Dutch oven over medium-high heat until the oil shimmers and begins to haze but does not smoke. Carefully lay the roast into the pot away from you to avoid splatter, and sear on the first side without moving it for 4 to 5 minutes, until a deep mahogany crust forms and the meat releases easily from the pot bottom.
- Turn the roast with sturdy tongs and sear the remaining sides, about 3 to 4 minutes per side, until the entire exterior is uniformly browned. Transfer the roast to a large plate and set aside, leaving the rendered drippings and browned bits in the pot.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil along with the 2 tablespoons unsalted butter to the pot. Once the butter has melted and the foam begins to subside, add the sliced onions, carrots, and celery, stirring to coat in the fat and scrape up the browned bits from the pot bottom.
- Cook the vegetables for 8 to 10 minutes, stirring occasionally, until the onions have softened, turned translucent, and started to show golden edges at the corners. Add the smashed garlic cloves and cook for 1 minute more, stirring constantly, until you can smell the garlic’s aroma rising from the pot.
- Push the vegetables to one side of the pot and add the tomato paste directly to the cleared surface. Cook the tomato paste undisturbed for 1 minute, then stir it through the vegetables; this caramelizes the paste and removes its raw metallic edge, deepening the flavor of the finished gravy.
- Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes, cooking until the flour no longer appears raw white and smells lightly toasted. The flour will look slightly dry and cling to the vegetables — this forms the thickening base for the braising liquid.
- Pour in the beef stock in a steady stream while scraping the bottom of the pot with a wooden spoon to dissolve every bit of browned fond. Add the Worcestershire sauce, dried thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, then bring the liquid to a simmer over medium heat, stirring until it thickens slightly.
- Return the seared roast to the pot, nestling it down into the liquid and vegetables. Tuck the fresh rosemary bundle and the 2 bay leaves into the liquid around the meat, making sure the herbs are submerged so they release their oils into the braise.
- Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 3 hours and 30 minutes at 325°F / 163°C, resisting the urge to open the oven during the first 2 hours, then begin checking for doneness at the 3-hour mark by piercing the roast with a fork.
- The roast is done when a fork slides into the center with absolutely no resistance and the meat visibly begins to shred when twisted. At this point the internal temperature should read 200°F to 205°F / 93°C to 96°C on an instant-read thermometer — this temperature range ensures the collagen has fully converted to gelatin.
- Carefully transfer the pot roast to a serving platter and tent loosely with aluminum foil. Let it rest for 15 minutes while you finish the gravy; resting allows the juices to redistribute through the meat so they do not run out when carved.
- Skim the excess fat from the surface of the braising liquid with a wide spoon, then remove and discard the bay leaves and rosemary stems. Simmer the liquid over medium heat for 5 to 7 minutes, stirring frequently, until it has reduced to a rich, coating gravy consistency. Taste and adjust seasoning, then carve or shred the pot roast and spoon the gravy and vegetables over the meat. Garnish with the chopped fresh parsley and serve hot.
Notes
Storage: Refrigerate leftover pot roast in an airtight container, covered with gravy and vegetables, for up to 4 days. The flavors deepen as it rests. Freezing: Portion the meat with gravy into freezer-safe containers, leaving 1 inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Gently warm refrigerated roast in a covered skillet or Dutch oven over medium-low heat with a splash of beef stock, about 10 to 12 minutes, until heated through; for frozen portions, reheat covered in a 325°F / 163°C oven for 30 to 40 minutes. Avoid high heat when reheating to prevent the shredded meat from drying out. The gravy may separate slightly when frozen; stir vigorously while reheating to re-emulsify. Leftover meat is also excellent turned into sandwiches, tacos, or folded into soft-cooked egg noodles.
Nutrition
- Calories: 620
- Sugar: 7g
- Sodium: 890mg
- Unsaturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 155mg
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