Description
This classic oven-braised pot roast recipe features tender beef, carrots, and potatoes simmered in a rich red wine sauce — a hearty, comforting dinner perfect for Sunday gatherings or cozy weeknights. Instant Pot and Crock-Pot instructions included in the notes below.
Ingredients
- 1 (3 to 3.5 pound) beef chuck roast, excess fat trimmed
- 4 teaspoons kosher salt (or 1 tablespoon fine sea salt)
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into wedges
- 8 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 cups beef stock (plus more as needed)
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 2 teaspoons Worcestershire sauce
- 3 large carrots (about 9–10 oz), peeled and cut into 2-inch pieces
- 1 pound baby potatoes, halved
- chopped fresh parsley, for serving
Instructions
- Preheat oven to 350°F with a rack in the lower third.
- Season and sear the roast: Pat the beef dry with paper towels. Season generously all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Once shimmering, sear the roast until deeply browned on all sides, about 10 minutes total. Transfer to a plate.
- Build the base: Add the onion wedges to the pot and sauté until lightly golden, 4–5 minutes. Stir in garlic and cook 1 minute more. If the bottom browns too quickly, splash in ¼ cup beef stock to deglaze.
- Flavor foundation: Stir in tomato paste and cook for 1–2 minutes until caramelized. Deglaze with red wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Add braising liquid: Stir in beef stock, Worcestershire, thyme, and bay leaves. Return the beef (plus any juices) to the pot, nestling it into the liquid. Bring just to a simmer, then cover.
- Oven braise: Transfer the pot to the oven and cook for 90 minutes.
- Add vegetables: Carefully remove from oven. Add carrots and potatoes around the roast, pushing them gently into the liquid. Cover again and return to oven for 60–75 minutes, until beef is fork-tender and vegetables are cooked through.
- Finish and serve: Discard thyme stems and bay leaves. Transfer roast to a board and shred or slice against the grain. Taste the braising liquid and adjust seasoning as needed.
- Serve: Arrange meat, carrots, and potatoes on a platter. Spoon braising juices over top, and sprinkle with fresh parsley before serving.
- Optional gravy: After removing the roast and vegetables, pour the cooking liquid through a fine-mesh strainer into a saucepan (discard onions, bay leaves, and thyme stems). Skim off any excess fat. Bring to a simmer over medium heat. In a small bowl, whisk together 2 tablespoons cornstarch + 3 tablespoons cold water until smooth, then slowly whisk into the simmering liquid. Cook, whisking constantly, until thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper. Serve over the beef and vegetables.
Notes
Instant Pot Instructions: Season and sear the beef on all sides using the sauté function until nicely browned. Add the garlic, onions, carrots, and potatoes, then pour in the beef stock, red wine, and herbs. Secure the lid and set the Instant Pot to Pressure Cook (High) for about 60–70 minutes, depending on the size of your roast. Allow the pressure to release naturally for 10–15 minutes, then quick-release any remaining pressure. Continue on with Steps 8-10 above.
Crock-Pot Instructions: Season the beef and sear it in a hot skillet until browned on all sides, then transfer to the slow cooker. Add the garlic, onions, carrots, and potatoes around the roast. Pour in the beef stock, red wine, and herbs. Cover and cook on Low for 8–10 hours, or High for 4–5 hours, until the beef is tender and falls apart easily. Continue on with Steps 8-10 above.