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Tender Fall-Apart Beef Chuck Pot Roast
Tender Fall-Apart Beef Chuck Pot Roast
Appuyez pour voir
20m
Préparation
195m
Cuisson
6
Portions
1K+
Vues
easy
Dinner
American
by Yumzy
An easy, deeply flavorful beef chuck roast braised low and slow in the oven with savory root vegetables, aromatic herbs, and rich pan gravy.
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6
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Ingrédients
- ✓3 to 4 lb boneless beef chuck roast
- ✓2 tsp kosher salt
- ✓1 tsp freshly ground black pepper
- ✓30 ml olive oil
- ✓1 large yellow onion
- ✓4 cloves garlic
- ✓30 ml tomato paste
- ✓240 ml dry red wine
- ✓480 ml low-sodium beef broth
- ✓15 ml Worcestershire sauce
- ✓3 sprigs fresh rosemary
- ✓4 sprigs fresh thyme
- ✓2 bay leaves
- ✓0.5 kg carrots
- ✓0.7 kg baby Yukon Gold potatoes
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Instructions
1
Preheat your oven to 300 degrees F (150 degrees C). Thoroughly dry the beef chuck roast with paper towels on all sides, then season evenly with kosher salt and black pepper.
💡
Astuce:Drying the beef ensures optimal contact with the hot oil for superior browning.
2
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Add the chuck roast and sear undisturbed for 4 to 5 minutes per side until a rich, dark brown crust develops. Transfer the meat to a plate and set aside.
💡
Astuce:Resist moving the meat too early; proper browning builds the foundational flavor for the pan gravy.
3
Reduce the heat to medium. Add the onion wedges and smashed garlic cloves to the remaining fat in the pot, cooking for 3 to 4 minutes until golden and fragrant. Stir in the tomato paste and cook for 1 minute.
4
Pour the red wine into the pot to deglaze, scraping up all browned bits from the bottom with a wooden spoon. Allow the wine to simmer vigorously for 3 minutes until reduced by half.
5
Pour in the beef broth and Worcestershire sauce. Return the seared chuck roast and any resting juices back to the pot. Nestle the fresh rosemary sprigs, thyme sprigs, and bay leaves into the braising liquid around the meat.
💡
Astuce:The liquid should rise about halfway up the sides of the roast.
6
Bring the liquid to a light simmer on the stovetop, cover tightly with the lid, and transfer the pot to the preheated oven. Braise for 2 hours.
💡
Astuce:A tight-fitting lid prevents moisture loss during the long braise.
7
Carefully remove the pot from the oven. Arrange the carrot chunks and potatoes around the roast, pressing them down so they are partially submerged in the hot braising liquid. Cover and return to the oven for another 45 minutes, until the vegetables are fork-tender and the beef shreds easily.
💡
Astuce:Adding root vegetables later prevents them from becoming mushy during the long braise.
8
Discard the herb stems and bay leaves. Transfer the beef and vegetables to a warm serving platter and tent loosely with foil. Skim off any excess surface fat from the pot juices and simmer on the stovetop until reduced to your desired gravy consistency, then spoon generously over the sliced or shredded meat.
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Astuce:For a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and simmer into the sauce.
📝Notes du chef
Oven and Crock Pot Variations: To make this in a slow cooker or crock pot, complete the searing and deglazing steps in a skillet, then transfer the meat, aromatics, broth, and vegetables into the slow cooker basin. Cook on Low for 8 to 9 hours until tender and fall-apart. For a spicy, tangy spin reminiscent of Mississippi pot roast, add 4 to 5 jarred pepperoncini peppers and 2 tablespoons of brine along with the broth.
pot roast
chuck roast
easy
tender
fall-apart
in oven
crock pot
mississippi
comfort food
dinner
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