Classic Beef Pot Roast

Ingredients

• 3½–4 lb Boneless beef chuck roast
• 2½ tsp Kosher salt
• 1½ tsp Black pepper
• 2 tbsp Neutral oil
• 1 large Large yellow onion, cut into wedges
• 4 cloves Garlic, smashed
• 2 tbsp Tomato paste
• 3 cups Beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 2 Bay leaves
• 1½ lb Yukon Gold potatoes, halved or quartered
• 4 large Carrots, cut into large chunks
• 2 ribs Celery ribs, cut into large pieces
• 2 tbsp Cornstarch
• 3 tbsp Cold water

Instructions

1. Preheat oven to 300°F / 149°C.
2. Pat the roast very dry with paper towels. Season thoroughly with kosher salt and black pepper on all sides.
3. Heat neutral oil in a heavy Dutch oven over medium-high heat.
4. Sear the roast deeply, approximately 4–5 minutes per major side, until a rich brown crust forms. Remove and set aside.
5. Add the onion wedges to the pot. Cook 4 minutes until lightly browned.
6. Add smashed garlic and tomato paste. Cook 1 minute, stirring to coat.
7. Add approximately ½ cup beef broth and scrape up all the browned fond from the bottom of the pot.
8. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, and bay leaves. Stir to combine.
9. Return the roast to the pot. The liquid should reach approximately one-third to halfway up the meat — do not submerge completely.
10. Cover tightly and braise in the oven for 2½ hours.
11. Add potatoes, carrots, and celery around the roast.
12. Cover and cook another 60–90 minutes until the roast is fork-tender and vegetables are soft.
13. Test tenderness: a fork should twist easily into the meat. If still tough, continue cooking — do NOT assume tough pot roast is overcooked; it likely needs more time.
14. Transfer beef and vegetables to a serving platter. Cover loosely to keep warm.
15. Skim excess surface fat from the braising liquid.
16. Optional gravy: mix cornstarch and cold water to form a slurry. Bring the braising liquid to a simmer on the stovetop and whisk in the slurry. Cook 2–3 minutes until thickened.
17. Break the roast into large tender pieces. Serve with vegetables and gravy spooned over.

Nutrition

Chef's Notes

Do NOT assume a tough pot roast is overcooked — chuck roast needs long, low braising to break down connective tissue. If it's still tough, it needs MORE time, not less. Storage: Store meat with some braising liquid to keep it moist. Refrigerate up to 4 days. Reheat gently in the gravy. Pot roast often tastes even better the next day.

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