Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 3½ lb (1600 g) boneless beef chuck roast, patted very dry with paper towels, left whole (do not cut into pieces); 2 tsp (10 g) kosher salt; 1 tsp (2 g) freshly ground black pepper; 2 tbsp (30 ml) vegetable oil; 2 large (about 1 lb) (450 g) large yellow onions, peeled, each cut through the root into 8 wedges; 4 cloves (12 g) garlic cloves, peeled and smashed; 2 tbsp (32 g) tomato paste; ½ cup (120 ml) dry red wine; 2 cups (480 ml) low-sodium beef broth; 1 tbsp (15 ml) Worcestershire sauce; 6 sprigs (6 g) fresh thyme sprigs; 2 leaves (1 g) dried bay leaves; 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) chunks; halve any thick pieces lengthwise; 1½ lb (680 g) Yukon Gold or baby gold potatoes, scrubbed, unpeeled, cut into 2-inch (5 cm) pieces; 1 tbsp (8 g) cornstarch (optional); 2 tbsp (30 ml) cold water (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A classic oven-braised chuck roast with carrots, potatoes and onions, cooked low and slow until it pulls apart with a fork. A deeply savory pan gravy comes from the braising liquid.

Prep: 20 min
Cook: 3 hr 40 min
Wait: 45 min
Total: 4 hr 45 min
Makes: 1 pot roast (6 generous servings) with about 2 cups gravy

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Ingredients

6 servings

For the roast
3½ lb (1600 g) boneless beef chuck roast, patted very dry with paper towels, left whole (do not cut into pieces)
2 tsp (10 g) kosher salt
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) vegetable oil
For the braise
2 large (about 1 lb) (450 g) large yellow onions, peeled, each cut through the root into 8 wedges
4 cloves (12 g) garlic cloves, peeled and smashed
2 tbsp (32 g) tomato paste
½ cup (120 ml) dry red wine
2 cups (480 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
6 sprigs (6 g) fresh thyme sprigs
2 leaves (1 g) dried bay leaves
Vegetables
1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) chunks; halve any thick pieces lengthwise
1½ lb (680 g) Yukon Gold or baby gold potatoes, scrubbed, unpeeled, cut into 2-inch (5 cm) pieces
For the gravy
1 tbsp (8 g) cornstarch (optional)
2 tbsp (30 ml) cold water (optional)
For serving
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (8)

6-quart (5.5 L) oven-safe Dutch oven with lid
Large cutting board and sharp chef's knife
Tongs
Wooden spoon
Instant-read thermometer
Fine-mesh strainer or large spoon for skimming fat
Small bowl for cornstarch slurry
Shallow airtight containers (about 2 inches / 5 cm deep or less) for storing leftovers

Steps

Before you start

Season the roast at least 30 minutes ahead (or up to 24 hours ahead, uncovered in the fridge) for deeper flavor.
Arrange an oven rack in the lower third so the covered Dutch oven fits, then remove any upper racks.
Use a heavy 6-quart (5.5 L) Dutch oven with a tight-fitting lid. A thinner pot will scorch and lose liquid.
Plan on about 4 hours 45 minutes from start to table, most of it hands-off.

1
Season the roastOven 300°F / 150°C
- Pat the chuck roast very dry with paper towels.
- Rub the kosher salt and black pepper evenly over all sides.
- Let it sit on a plate at room temperature for 30 minutes.
- While it rests, cut the onions into wedges, smash the garlic, and cut the carrots and potatoes, keeping the vegetables in separate bowls.
- Set the oven rack in the lower third and preheat the oven to 300°F (150°C).
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Ready when: The surface of the meat looks dry and slightly darker where the salt has dissolved
Tip: Do not skip drying the meat. A wet surface steams instead of browning.
2
Sear the roast
- Heat the oil in the Dutch oven over medium-high heat until it shimmers and a wisp of smoke appears, about 2 minutes.
- Lay the roast in the pot and sear without moving it for 4 to 5 minutes, until a deep brown crust releases easily.
- Turn with tongs and sear the other flat side 4 to 5 minutes, then sear the edges 1 minute each.
- Transfer the roast to a plate.
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Ready when: All sides are deeply browned, the color of dark chocolate-brown rather than pale tan
Tip: If the oil starts to smoke heavily or the browned bits turn black, lower the heat to medium.
3
Brown the aromatics
- Reduce the heat to medium.
- Pour off all but about 1 tablespoon of fat if there is more.
- Add the onion wedges and cook, stirring occasionally and scraping the bottom, for 6 minutes until the edges are golden.
- Add the garlic and tomato paste and stir constantly for 2 minutes until the paste darkens to a brick red and smells sweet and roasted.
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Ready when: Onions are golden at the edges and the tomato paste has darkened to brick red
Tip: Stir the paste constantly so it caramelizes rather than burns.
4
Deglaze and build braise
- Raise the heat to medium-high.
- Pour in the red wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon.
- Simmer for 3 minutes until the wine has reduced by about half.
- Add the beef broth, Worcestershire sauce, thyme and bay leaves, and bring to a gentle simmer.
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Ready when: Bottom of the pot is clean of stuck-on browned bits and the sharp smell of alcohol has faded
5
Braise the roastOven 300°F / 150°C
- Nestle the roast back into the pot along with any juices from the plate.
- The liquid should come about halfway up the sides of the meat.
- Cover with the lid and place in the 300°F (150°C) oven.
- Braise for 2 hours without opening the oven.
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Ready when: After 2 hours, the liquid is barely bubbling around the edges when you lift the lid
Tip: If the liquid is boiling hard, drop the oven to 275°F (135°C). Aggressive heat makes the meat stringy and dry.
6
Add the vegetablesOven 300°F / 150°C
- Carefully remove the pot from the oven and lift the lid away from you to avoid steam.
- Turn the roast over with tongs.
- Tuck the carrots and potatoes around and partly under the liquid, nestling them into the sauce.
- Cover, return to the oven, and cook 60 more minutes.
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Ready when: A paring knife slides into a potato and a carrot with no resistance
Tip: Cutting vegetables into big 2-inch pieces keeps them from turning to mush over the long cook.
7
Test the roast
- Insert a fork into the thickest part of the roast and twist gently.
- It should give way and shred easily, and an instant-read thermometer should read about 200°F (93°C).
- If it still feels tight, cover and return to the oven for 20 to 30 more minutes, then test again.
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Ready when: Fork twists in with almost no resistance and the meat starts to pull apart; thermometer reads about 200°F (93°C)
Tip: Tough meat is usually undercooked, not overcooked. Give it more time.
8
Rest and separate
- Using tongs and a large spoon, move the roast to a rimmed platter and the carrots and potatoes to the platter beside it.
- Tent loosely with foil.
- Let rest for 15 minutes.
- Meanwhile, tilt the pot and skim the fat from the surface of the liquid with a large spoon.
- Fish out and discard the bay leaves and thyme stems.
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Ready when: The braising liquid has a thin, clear layer of fat removed and the meat feels warm but not steaming hot
Tip: Handle the roast gently; it will be very tender and may fall apart.
9
Make the gravy
- Set the Dutch oven over medium-high heat and bring the liquid to a boil.
- Boil for 8 to 10 minutes, stirring now and then, until reduced to about 2 cups (480 ml) and tasting rich.
- For a thicker gravy, stir the cornstarch into the cold water until smooth, whisk it into the boiling liquid, and cook 1 minute until glossy and lightly thickened.
- Taste and add a pinch more salt if needed.
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Ready when: Gravy coats the back of a spoon and a finger drawn across leaves a clear line
Tip: Always mix cornstarch with cold water first; adding it dry to hot liquid makes lumps.
10
Slice and serve
- Pull the roast into large chunks or slice it against the grain into thick pieces; it will break apart along the muscle seams.
- Return the meat and vegetables to the platter, spoon over some gravy, sprinkle with parsley, and pass the remaining gravy at the table.
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Tip: Serve right away while hot; the gravy firms up as it cools.

Good to know

Tips

Choose a roast with plenty of marbling and a uniform shape; it braises evenly and stays juicy.
Keep the lid on tightly during the oven time. Opening it lets steam escape and extends cooking.
Don't add the vegetables at the start; after 3 hours they would fall apart.
Reduce the liquid well before thickening; concentrated braising liquid gives the best gravy flavor.

Make ahead

"Pot roast tastes even better the next day. Complete the recipe through step 8 (rest and separate). Do not leave the food in the pot to cool. Within 2 hours of the roast leaving the oven, pull or cut the meat into large chunks and divide the meat, vegetables and braising liquid among shallow containers no more than 2 inches (5 cm) deep. Leave them uncovered or loosely covered in the fridge until cold (about 1 to 2 hours), then seal and refrigerate for up to 2 days. To serve, lift off any solidified fat, then reheat the meat and vegetables in a covered baking dish with a few spoonfuls of the liquid in a 300°F (150°C) oven for about 30 to 40 minutes, until the center reads 165°F (74°C). Boil the remaining liquid in a pot to make the gravy as in step 9."

Storage & reheating

"Room temperature: no more than 2 hours total after cooking. Refrigerator: divide meat, vegetables and gravy into shallow airtight containers (2 inches / 5 cm deep or less), refrigerate within 2 hours, and keep for up to 4 days. Never store leftovers in the pot. Freezer: freeze meat and gravy in shallow containers (potatoes get grainy when frozen, so leave them out) for up to 3 months; thaw overnight in the fridge. Reheat covered in a 300°F (150°C) oven or in a pot over low heat with a splash of broth until steaming hot and 165°F (74°C) in the center."

Substitutions

dry red wine → Extra low-sodium beef broth plus 1 tablespoon red wine vinegar. Use ½ cup (120 ml) broth and the vinegar to keep the acidity that balances the rich meat.
boneless beef chuck roast → Bone-in beef short ribs or boneless beef brisket flat. Short ribs may need about 30 minutes less; brisket takes about the same time.
cornstarch → 1 tablespoon all-purpose flour mashed with 1 tablespoon soft butter. Whisk bits into the simmering liquid and cook 3 minutes to remove the raw flour taste.
fresh thyme sprigs → ½ teaspoon dried thyme. Add it with the broth.