There’s something undeniably comforting about a Braised Beef Pot Roast. This classic dish has been a staple in American kitchens for generations, known for its rich flavors and tender texture. Originating from the need to cook tougher cuts of meat slowly, this recipe transforms inexpensive beef into a melt-in-your-mouth centerpiece.
Ingredients
Scale:
3-4 pounds beef chuck roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into chunks
4 stalks of celery, chopped
1 large onion, quartered
2 pounds small potatoes, halved
4 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 garlic cloves, minced
1 bay leaf
Instructions
Season the beef chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned beef roast and sear on all sides until browned, about 3-4 minutes per side.
Remove the meat and add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce for about 2-3 minutes.
Stir in the tomato paste, minced garlic, Worcestershire sauce, and beef broth. Return the beef roast to the pot.
Place the halved potatoes around the roast.
Add the bay leaf and bring the mixture to a gentle boil. Cover and reduce heat to low. Simmer for 3-4 hours or until the beef is fork-tender.
Remove from heat and let the roast rest for about 15 minutes before slicing. Serve with vegetables and gravy.
