Entree: United States – Classic American Pot Roast

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

- 3 lb (1.4 kg) chuck roast
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, about 10 oz (285 g), thickly sliced
- 4 cloves garlic, minced
- 3 carrots, about 12 oz (340 g), cut into 2-inch (5 cm) chunks
- 2 stalks celery, about 6 oz (170 g), cut into 2-inch (5 cm) pieces
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine or additional beef broth
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 tbsp (30 ml) butter (optional, for finishing)

Instructions

1. Sear and aromatics: Pat the 3 lb (1.4 kg) chuck roast dry, season with 2 tsp (10 g) salt and 1 tsp (5 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat and brown the roast on all sides, 3–4 minutes per side; remove and set aside. Add the sliced 1 large white onion, 4 cloves garlic, 3 carrots and 2 stalks celery to the pot and cook until starting to color, about 6–8 minutes; stir in 2 tbsp (30 ml) tomato paste and cook 1 minute.
2. Braise and finish: Return roast to the pot, add 1 cup (240 ml) red wine (or extra broth) to deglaze, scraping browned bits, then add 2 cups (480 ml) beef broth, 2 bay leaves and thyme. Bring to a simmer, cover and transfer to a 325°F (160°C) oven or reduce to low on the stovetop and cook 2½–3 hours until fork-tender. Remove roast and vegetables; skim fat, whisk 2 tbsp (16 g) flour into pan juices over medium heat to thicken, stir in 2 tbsp (30 ml) butter if desired, adjust seasoning, slice roast and serve with vegetables and gravy.