Classic Beef Pot Roast

About This Recipe

Pot roast is the dish many Americans associate most strongly with a Sunday family dinner, a tough, inexpensive cut of beef transformed through hours of slow braising into something tender enough to shred with a fork. The chuck roast is seared hard first to develop a deep crust, then braised low and slow with beef stock, onion, carrots and potatoes, the vegetables absorbing the meat's savory juices as everything cooks together in one pot. By the time it's done, the roast falls apart at the slightest pressure, and the braising liquid has reduced into a rich, gravy-like sauce, best served spooned generously over the meat and vegetables alongside crusty bread.

Ingredients

Serves 6

• 1.5 kgbeef chuck roast
• 2 tbspvegetable oil
• 1onion(quartered)
• 4 clovesgarlic(minced)
• 3 cupsbeef stock
• 2 tbsptomato paste
• 2bay leaves
• 1 tspdried thyme
• 1.5 tspsalt
• 1/2 tspblack pepper
• 4carrots(cut into large chunks)
• 4potatoes(peeled and quartered)

Instructions

1. 1

   Sear the roast

   Season the roast with salt and pepper, then sear in hot oil in a heavy pot on all sides until deeply browned, about 12 minutes total.

2. 2

   Remove and cook onion

   Remove the roast, then cook the onion quarters in the same pot until softened, about 5 minutes.

3. 3

   Build the braise

   Add garlic and tomato paste, cooking 1 minute, then pour in beef stock, scraping up any browned bits.

4. 4

   Braise

   Return the roast to the pot with bay leaves and thyme; bring to a simmer, cover, and cook on low (or in a 150C/300F oven) for 2 hours.

   Braise low and slow rather than at a boil — chuck roast needs time for its connective tissue to break down, and rushing it with high heat just makes the meat tough.

5. 5

   Add vegetables

   Add carrots and potatoes, continuing to cook covered for 60-75 more minutes until both the meat and vegetables are fully tender.

6. 6

   Serve

   Remove bay leaves, shred or slice the roast, and serve with the vegetables and pan juices spooned over the top.

Variations

• •

  A version made in a slow cooker works well too — sear the meat first on the stovetop, then transfer everything to cook on low for 8 hours.

• •

  Adding a splash of red wine to the braising liquid deepens the flavor further.

• •

  Some households add pearl onions or celery alongside the carrots and potatoes for extra vegetables.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions