Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (3 1/2 to 4 lb) beef chuck roast
- 2 tsp kosher salt, plus more to taste
- 1 1/2 tsp black pepper
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- 2 large yellow onions, cut into 1/2-inch wedges
- 1 1/2 lb carrots, peeled and cut into 2-inch chunks
- 6 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (or 1 cup beef broth)
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 tbsp unsalted butter, softened
- 2 tbsp all-purpose flour
Do This
- 1) Heat oven to 300°F. Pat roast dry; season with salt and pepper.
- 2) Sear roast hard in a hot Dutch oven with oil, 4–5 minutes per side; remove.
- 3) Cook onions with a pinch of salt 6–8 minutes; add garlic and tomato paste 1 minute.
- 4) Deglaze with wine; simmer 2–3 minutes. Add broth, Worcestershire, and herbs; return roast.
- 5) Cover and braise in oven 2 hours; add carrots and braise 1 to 1 1/2 hours more until shreddable.
- 6) Shred beef; simmer juices and whisk in butter-flour paste to thicken into gravy.
Why You’ll Love This Recipe
- Deep, beefy flavor from a hard sear and a slow, gentle braise.
- Carrots and onions turn sweet and tender while the beef becomes perfectly shreddable.
- One pot, mostly hands-off, with a rich gravy made from the real braising juices.
- Leftovers reheat beautifully for sandwiches, bowls, or a second dinner.
Grocery List
- Produce: 2 large yellow onions, 1 1/2 lb carrots, 6 garlic cloves, fresh thyme (about 6 sprigs), fresh rosemary (1 sprig)
- Meat: 1 (3 1/2 to 4 lb) beef chuck roast
- Dairy: unsalted butter
- Pantry: kosher salt, black pepper, neutral oil, tomato paste, dry red wine (or extra beef broth), low-sodium beef broth, Worcestershire sauce, bay leaves, all-purpose flour
Full Ingredients
For the Pot Roast
- 1 (3 1/2 to 4 lb) beef chuck roast
- 2 tsp kosher salt (plus more to taste after cooking)
- 1 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- 2 large yellow onions, cut into 1/2-inch wedges (about 1 1/2 lb / 680 g)
- 1 1/2 lb carrots, peeled and cut into 2-inch chunks
- 6 garlic cloves, minced (about 2 tbsp)
- 1 tbsp tomato paste
- 1 cup (240 ml) dry red wine (or substitute 1 cup beef broth)
- 3 cups (720 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
For Thickening the Gravy
- 2 tbsp unsalted butter, softened
- 2 tbsp all-purpose flour
Optional Finishing Touches
- 1 tbsp chopped fresh parsley (for serving)
- 1 tsp red wine vinegar (to brighten the gravy, added at the end)
Step-by-Step Instructions
Step 1: Preheat and season the roast
Arrange a rack in the lower-middle of the oven and preheat to 300°F (150°C). Pat the chuck roast very dry with paper towels (this helps it brown). Season all over with 2 tsp kosher salt and 1 1/2 tsp black pepper, pressing the seasoning into the surface.
Step 2: Brown the chuck roast hard for deep flavor
Heat a large Dutch oven (6 to 7-quart) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and heat until the oil shimmers.
Carefully place the roast in the pot and sear until a deep brown crust forms, 4 to 5 minutes per side. Sear the edges too (use tongs to stand it up), 1 to 2 minutes per edge. Transfer the roast to a plate.
If the bottom of the pot looks very dark (not just browned), lower the heat slightly before continuing so the fond doesn’t burn.
Step 3: Sauté the onions, then bloom garlic and tomato paste
Reduce heat to medium. Add the onions and a small pinch of salt. Cook, stirring and scraping up browned bits, until the onions begin to soften and take on golden spots, 6 to 8 minutes.
Add the minced garlic and cook until fragrant, 30 seconds. Add 1 tbsp tomato paste and stir constantly for 1 minute to cook off the raw flavor and deepen the color.
Step 4: Deglaze, build the braising liquid, and return the roast
Pour in 1 cup red wine and stir, scraping up the browned bits from the bottom. Simmer until reduced slightly and the alcohol smell mellows, 2 to 3 minutes.
Add 3 cups beef broth and 1 tbsp Worcestershire sauce. Tuck in the bay leaves, thyme sprigs, and rosemary sprig.
Return the roast (and any juices on the plate) to the pot. The liquid should come about 1/2 to 2/3 of the way up the sides of the roast; this is perfect for braising (not boiling).
Bring the liquid to a gentle simmer on the stovetop (small bubbles around the edges), about 2 to 3 minutes.
Step 5: Braise low and slow, adding carrots partway through
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 2 hours.
Carefully remove the pot from the oven. Add the carrots, nestling them around the roast so they are mostly submerged. Re-cover and return to the oven for 1 to 1 1/2 hours more, or until the roast is fall-apart tender and shreds easily with a fork.
Target doneness: The beef should be easily shreddable and typically reaches about 195°F to 205°F internal temperature when properly tender (temperature is a guide; texture is the real test).
Step 6: Rest and shred the beef
Transfer the roast to a rimmed baking sheet or large platter. Tent loosely with foil and rest for 15 minutes (this keeps it juicy and makes shredding easier).
Use two forks to shred into large, hearty pieces. Discard large pieces of fat, and remove the herb stems and bay leaves.
Step 7: Make a thick, glossy gravy from the braising juices
Skim excess fat from the surface of the braising liquid using a large spoon. (If you want it extra easy, let the pot sit for 5 minutes so the fat rises, then skim.)
Bring the braising liquid and vegetables to a simmer over medium heat.
In a small bowl, mash together 2 tbsp softened butter and 2 tbsp flour to form a smooth paste (a quick beurre manié). Whisk the paste into the simmering braising liquid, a little at a time, until fully dissolved.
Simmer, stirring often, until the gravy thickens enough to coat the back of a spoon, 5 to 8 minutes. Taste and season with additional salt and pepper as needed. For a brighter finish, stir in 1 tsp red wine vinegar (optional).
Step 8: Serve with plenty of gravy
Return the shredded beef to the pot (or serve it on a platter) and spoon the carrots, onions, and gravy over the top. Finish with chopped parsley if you like.
This is excellent served with mashed potatoes, buttered egg noodles, or crusty bread to soak up the gravy.
Pro Tips
- Don’t rush the sear: That dark crust is where a lot of the final flavor comes from. If it’s sticking, give it another minute; it will release when properly browned.
- Keep the braise gentle: A low oven (300°F) and a gentle simmer prevent the meat from drying out and help collagen melt into silky tenderness.
- Big carrot pieces hold up best: Cut carrots into 2-inch chunks so they stay tender but not mushy during the final stretch of cooking.
- Skim the fat for cleaner gravy: Even a quick skim makes the gravy taste richer and less greasy.
- Thicken gradually: Whisk in the beurre manié bit by bit; you can always add more simmer time, but you can’t easily undo over-thickening.
Variations
- Beer-braised pot roast: Replace the red wine with 1 cup amber ale or stout for a maltier, slightly sweet backbone.
- Garlic-herb pot roast: Double the garlic (to 12 cloves) and add 1 tsp dried thyme if fresh herbs aren’t available (still keep the bay leaves).
- Mushroom-onion gravy: Add 12 oz (340 g) sliced cremini mushrooms with the onions and cook until browned before deglazing.
Storage & Make-Ahead
Refrigerate: Cool leftovers within 2 hours. Store beef, vegetables, and gravy together in an airtight container for up to 4 days.
Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of beef broth or water if the gravy has thickened too much. Avoid boiling hard (it can make the beef feel drier).
Make-ahead tip: This pot roast tastes even better the next day. Cook completely, chill overnight, skim the solidified fat from the top, then reheat slowly.
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories; 45 g protein; 28 g fat; 18 g carbohydrates; 4 g fiber; 6 g sugars; 850 mg sodium.
