Homemade Pot Roast
- Yield 6
- Prep 20 minutes
- Total 20 minutes
Homemade Pot Roast is a beef recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (3 to 3.5 pound) beef chuck roast, excess fat trimmed
- 4 teaspoons kosher salt (or 1 tablespoon fine sea salt)
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into wedges
- 8 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 cups beef stock (plus more as needed)
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 2 teaspoons Worcestershire sauce
- 3 large carrots (about 9–10 oz), peeled and cut into 2-inch pieces
- 1 pound baby potatoes, halved
- chopped fresh parsley, for serving
Method
Warm oven to 350°F with a rack in the lower third.
Salt and sear the roast: Pat the beef dry with paper towels. Salt generously all over with salt and pepper. Warm olive oil in a large Dutch oven over medium-high. Once shimmering, sear the roast until deeply browned on all sides, about 10 minutes total. Move to a plate.
Build the base: Add the onion wedges to the pot and sauté until lightly golden, 4–5 minutes. Stir in garlic and cook 1 minute more. If the bottom browns too quickly, splash in ¼ cup beef stock to deglaze.
Flavor foundation: mix in tomato paste and cook for 1–2 minutes until caramelized. Deglaze with red wine, scraping up any browned bits. Let it let it bubble gently for 2–3 minutes to reduce slightly.
Tip in braising liquid: mix in beef stock, Worcestershire, thyme, and bay leaves. Put back the beef (plus any juices) to the pot, nestling it into the liquid. Raise just to a let it bubble gently, then cover.
Oven braise: move the pot to the oven and cook for 90 minutes.
Tip in carrots and potatoes around the roast, pushing them gently into the liquid. Lid again and return to oven for 60–75 minutes, until beef is fork-tender and vegetables are cooked through.
Finish and serve: Discard thyme stems and bay leaves. Move roast to a board and shred or slice against the grain. Taste the braising liquid and adjust seasoning as needed.
Plate Arrange meat, carrots, and potatoes on a platter. Spoon braising juices over top, and sprinkle with fresh parsley before serving.
Skippable gravy: After removing the roast and vegetables, pour the cooking liquid through a fine-mesh strainer into a saucepan (discard onions, bay leaves, and thyme stems). Skim off any excess fat. Raise to a let it bubble gently over a medium burner. In a small bowl, whisk together 2 tablespoons cornstarch + 3 tablespoons cold water until smooth, then slowly whisk into the simmering liquid. Leave whisking constantly, until thickened, about 2–3 minutes. Check the seasoning and adjust seasoning with salt and pepper. Plate over
