Classic Pot Roast Recipe

Name: Classic Pot Roast Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Ingredients: 4-5 lb beef chuck roast; 4 tsp coarse salt (such as kosher salt, divided. or added to taste); 1 1/2 tsp freshly ground black pepper (divided, or added to taste); 1 Tbsp light olive oil (or any high-heat cooking oil); 1 large yellow onion (coarsely chopped); 4 garlic cloves (coarsely chopped); 3 Tbsp tomato paste; 1 cup dry red wine (such as Cabernet Sauvignon or Pinot noir); 6 cups beef stock; 5-6 whole carrots (peeled and cut into 2-inch pieces); 2 bay leaves; 6 sprigs of fresh thyme or 1 tsp dried thyme; 1/2 cup coarsely chopped fresh parsley (plus more to garnish); 2 Tbsp cornstarch or flour (see notes)

Prep 30 min Cook 3 hr 30 min Serves 8 Source

Ingredients

4-5 lb beef chuck roast
4 tsp coarse salt (such as kosher salt, divided. or added to taste)
1 1/2 tsp freshly ground black pepper (divided, or added to taste)
1 Tbsp light olive oil (or any high-heat cooking oil)
1 large yellow onion (coarsely chopped)
4 garlic cloves (coarsely chopped)
3 Tbsp tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Pinot noir)
6 cups beef stock
5-6 whole carrots (peeled and cut into 2-inch pieces)
2 bay leaves
6 sprigs of fresh thyme or 1 tsp dried thyme
1/2 cup coarsely chopped fresh parsley (plus more to garnish)
2 Tbsp cornstarch or flour (see notes)

Steps

1
Prepare the Roast - Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
2
Sear the Roast - Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
3
Sautee Veggies - Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
4
Add tomato paste and stir for 2 minutes.
5
Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
6
Assemble and Bake - Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
7
To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
8
Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
9
Option 1: Cornstarch & Water - Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
10
Option 2: Flour and butter - Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.