Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. This browning is crucial for developing a deep, rich flavor and color.3-4 pound chuck roast, salt and freshly ground black pepper to taste
- Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned chuck roast. Sear for 3-4 minutes per side, until a deep brown crust forms. Don't overcrowd the pot; sear in batches if necessary. Once seared, remove the roast from the pot and set it aside.2 tablespoons olive oil, 3-4 pound chuck roast
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – this is where a lot of flavor resides!1 large yellow onion, chopped, 3 carrots, peeled and cut into 1-inch pieces, 3 ribs celery, cut into 1-inch pieces
- Stir in the minced garlic and cook for another minute until fragrant. If using red wine, pour it into the pot and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This process, called deglazing, adds incredible depth to the sauce.4 cloves garlic, minced, 1/2 cup dry red wine
- Pour in the beef broth and Worcestershire sauce. Add the dried thyme and rosemary. Bring the liquid to a gentle simmer.1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Carefully place the seared chuck roast back into the pot, nestling it into the vegetables and liquid. Add the quartered potatoes around the roast. The liquid should come about halfway up the sides of the roast. If it doesn't, you can add a little more beef broth or water.3-4 pound chuck roast, 1 pound small red potatoes, quartered, 1 cup beef broth
- Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven. Braise for 3 to 3.5 hours, or until the roast is fork-tender and easily shreds with a fork. The exact time will depend on the thickness of your roast.
- Once the roast is tender, carefully remove the pot from the oven. Transfer the roast to a cutting board and tent it loosely with foil, allowing it to rest for 10-15 minutes before shredding or slicing. While the roast rests, you can thicken the gravy. Skim off any excess fat from the surface of the braising liquid. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the liquid in the pot to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy has reached your desired consistency. Cook for another 1-2 minutes to ensure the cornstarch is fully cooked. Season the gravy with additional salt and pepper to taste.2 tablespoons cornstarch, 1/4 cup cold water, salt and freshly ground black pepper to taste
- Shred or slice the rested pot roast. Serve it over a bed of the tender vegetables and potatoes, generously spooning the rich gravy over everything. Garnish with fresh chopped parsley for a pop of color and freshness.fresh parsley, chopped
Notes
This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat on the stovetop or in the microwave.
