Oven Pot Roast
A classic oven pot roast with a deep golden sear, braised low and slow in a red wine sauce with leeks, celery, and fresh herbs. The beef turns fall-apart tender while the potatoes and carrots cook right alongside it, so dinner comes out of one pot.
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Servings: 8
INGREDIENTS
- 1 4-5 lb boneless beef chuck roast
- 2 teaspoons Kosher salt
- 3/4 teaspoon freshly ground black pepper
- Olive oil to taste
- 2 medium yellow onions sliced
- 4 celery stalks chopped (about 4 cups)
- 1 leek white and light green parts, chopped (2 cups)
- 5 large garlic cloves peeled and crushed
- 2 cups good red wine I used a red blend
- 2 Tablespoons tomato paste
- 3 cups low sodium beef broth
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 lb petite gold potatoes
- 4 medium carrots peeled and sliced into large pieces on the bias
- 1 Tablespoon cornstarch + 1 Tablespoon water
INSTRUCTIONS
- Arrange the oven rack to lower third position. Preheat the oven to 300°F.
- Pat the beef dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large dutch oven with a lid over medium-high heat. Once hot, add the roast and sear on each side until a deep golden crust forms, about 4-5 minutes on each side. Remove to a plate or cutting board.1 4-5 lb boneless beef chuck roast, 2 teaspoons Kosher salt, 3/4 teaspoon freshly ground black pepper, Olive oil to taste
- Add another 1-2 Tablespoons of olive oil to the Dutch oven. Cook the onion, celery, leeks and garlic over medium heat, stirring occasionally until soft and tender but not browned, 6-8 minutes.2 medium yellow onions, 4 celery stalks, 1 leek, 5 large garlic cloves
- Add the wine and bring to a boil. Stir in the tomato paste, beef broth, and bouillon cube. Tie the thyme and rosemary with kitchen twine and place it in. You can add the stems directly to the pot if you don’t have twine.2 cups good red wine, 2 Tablespoons tomato paste, 3 cups low sodium beef broth, 1 chicken bouillon cube, 3 branches fresh thyme, 2 branches fresh rosemary
- Put the pot roast back in the pot, nestling it into the liquid. It shouldn’t be fully submerged. Bring to a boil and cover. Carefully transfer to the oven and cook for 2 1/2 hours.
- Remove the lid and nestle the potatoes around the roast, making sure they’re mostly submerged. Scatter the carrots next, doing your best to partially submerge them in the cooking liquid. Close the lid and continue to cook until the potatoes and carrots are fork tender and the internal temp of the meat reaches 195-205, another 1 to 1 1/2 hours.1 lb petite gold potatoes, 4 medium carrots
- Remove the meat to a cutting board and discard the herb bundle. Whisk the cornstarch and water in a small bowl to form a slurry and stir it into the cooking liquid to thicken. Taste and add more salt and pepper as needed. Shred or slice the beef and add to a platter. Serve the pot roast with the vegetables in large bowls or plates with red wine sauce on top.1 Tablespoon cornstarch
Notes
How to tell when it's done: When the chuck roast reaches an internal temperature of 195 to 205°F. That's a lot higher than you'd cook a steak, but it's the range where the chuck breaks down and gets that fall-apart texture. If it's still tough, it needs more time!
Nutrition
Serving: 1serving | Calories: 508kcal | Carbohydrates: 11g | Protein: 46g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 1110mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5408IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 6mg
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