Slow-Braised Beef Pot Roast (Print Version)

Succulent beef slow-braised in red wine with tender vegetables and aromatic herbs for ultimate comfort food.

# What You’ll Need:

→ Beef and Seasoning

01 - 3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour

→ For Searing

05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon unsalted butter

→ Vegetables and Aromatics

07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 lb baby potatoes or small waxy potatoes, whole or halved if large

→ Braising Liquid and Herbs

12 - 2 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic option
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves

→ Optional

19 - 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish

# How to Make It:

01 - Preheat oven to 300°F if using the oven method.
02 - Pat the beef roast dry and season all sides with kosher salt and black pepper.
03 - Lightly coat the roast with flour, dusting off any excess.
04 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned, including the edges. Transfer the roast to a plate.
05 - Reduce heat to medium and add the remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened.
07 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine.
09 - Add rosemary, thyme, and bay leaves. Return the roast and any accumulated juices to the pot, nestling it into the liquid so it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated oven. Cook for 1 hour 30 minutes.
11 - After 1 hour 30 minutes, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1 hour 30 minutes to 2 hours, until the beef is very tender and vegetables are soft but intact.
12 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid.
13 - For thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired.
16 - Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes.

# Additional Tips::

01 -
  • The meat becomes impossibly tender without any fancy techniques, just time and patience doing the heavy lifting.
  • Your whole kitchen smells incredible for hours, and the payoff is a complete meal in one pot with built-in vegetables and gravy.
  • It's forgiving enough to leave mostly unattended while you handle other things, yet fancy enough to impress people at your table.
02 -
  • Don't skip the searing step, it's the foundation of the entire dish's flavor, and a low-quality sear will result in a less complex, less satisfying sauce no matter how long you braise.
  • The liquid should come only halfway up the roast, not cover it completely, because part of the meat cooks in steam which helps develop a better texture than being fully submerged.
  • Vegetables are added halfway through for a reason, if you add them at the beginning they'll disintegrate into mush, but if you wait too long the cooking time won't be enough to soften them properly.
03 -
  • Use a meat thermometer if you're nervous about doneness, the beef should reach around 190–195°F internally for that tender, shreddable texture.
  • Never let the liquid come to a rolling boil once the meat is in the pot, a gentle simmer is what breaks down the collagen without making the meat tough and stringy.
  • Save the braising liquid even if you think you won't use it, it's liquid gold for soups, gravies, or simply drizzled over vegetables the next day.
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