Serves 6 to 8 | Prep 20 min | Cook 3.5 to 4 hours

Pot roast is the ultimate comfort food, and its irresistible flavor comes from the magic of low, slow braising. A tough, well-marbled chuck roast transforms over hours into fork-tender, deeply savory meat as collagen breaks down into silky gelatin. The braising liquid of beef broth, red wine, and aromatics reduces into a rich, glossy sauce that coats every bite. Root vegetables absorb all of that meaty goodness as they cook alongside the roast. This is a one-pot meal that fills the whole house with an incredible aroma. Serve it in wide shallow bowls over mashed potatoes or egg noodles with crusty bread to soak up every drop of sauce.

Ingredients

• 3 to 4 lb boneless beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 3 tablespoons tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 bay leaves
• 4 medium carrots, cut into 2-inch chunks
• 1.5 lbs baby potatoes or Yukon Golds, halved
• 3 stalks celery, cut into 2-inch pieces

Directions

1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels and season generously on all sides with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4 to 5 minutes per side without moving it, until a deep brown crust forms on all sides. Remove and set aside.
5. Reduce heat to medium and add the onion and celery to the pot. Cook for 3 to 4 minutes, stirring occasionally, until softened.
6. Add the garlic and tomato paste and cook for 1 to 2 minutes, stirring constantly, until the paste darkens slightly.
7. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
8. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
9. Return the seared roast to the pot. The liquid should come about halfway up the sides of the meat.
10. Bring to a gentle simmer, then cover tightly and transfer to the oven.
11. Braise for 2 hours, then remove the lid and nestle the carrots and potatoes around the roast.
12. Cover and continue braising for another 1 to 1.5 hours, until the meat is completely fork-tender and the vegetables are cooked through.
13. Remove the bay leaves, thyme, and rosemary sprigs.
14. Transfer the roast to a cutting board and let it rest for 10 minutes before pulling apart or slicing.
15. Taste the braising liquid and adjust seasoning before serving as the sauce.

Tips and variations

• Chuck roast is the best cut for pot roast. Its fat and connective tissue melt during braising, creating flavor and tenderness that leaner cuts cannot match.
• Do not rush the sear. A deep, dark crust on all sides is the foundation of the entire dish’s flavor.
• If the braising liquid seems thin at the end, remove the meat and vegetables and simmer the liquid on the stovetop over medium-high heat for 10 to 15 minutes to reduce and concentrate it.
• To make it ahead, pot roast tastes even better the next day. Cool completely, refrigerate overnight, and skim the solidified fat from the surface before reheating gently on the stovetop.
• Slow Cooker Variation: Complete steps 2 through 8 on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 to 10 hours or high for 5 to 6 hours, adding the vegetables halfway through.
• Italian Variation: Add 1 can of diced tomatoes, swap the red wine for Chianti, and add 1 teaspoon of Italian seasoning. Serve over creamy polenta instead of potatoes.
• Mushroom Variation: Add 8 oz of cremini or baby bella mushrooms along with the vegetables in step 11 for an earthy, meaty depth.
• Beer Braised Variation: Replace the red wine with one 12-oz bottle of dark stout or porter for a rich, malty flavor profile. Pairs beautifully with buttered egg noodles.
• Leftovers make incredible sandwiches on toasted hoagie rolls with provolone and horseradish cream.

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