Ingredients
- 4–5 lb beef chuck roast
- 4 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 Tbsp light olive oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine
- 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
- 2 Tbsp cornstarch or flour (to thicken the sauce, optional)
Instructions
- Season the roast with 3 tsp salt and 1 tsp pepper on all sides and let it come to room temperature for 1 hour. Preheat the oven to 325°F.
- In a large Dutch oven, add olive oil and heat over medium-high. Sear the roast until browned on all sides (about 3 minutes per side). Remove and set aside.
- Reduce heat to medium, add onions, and sauté until softened (about 4-5 minutes). Add garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 2 minutes.
- Add wine, scrape the bottom to deglaze, then add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp pepper. Return the roast to the pot and add carrots. Bring to a boil, cover, and bake for 3-4 hours until the meat is fork-tender.
- Remove the roast, shred it with forks, and optionally thicken the sauce using cornstarch or flour. Return the shredded meat to the broth to soak up the flavors.
Notes
For best flavor, choose a good quality beef chuck roast and don’t skip the searing step.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg
Keywords: pot roast, beef, comfort food, family meal
