Classic Pot Roast
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 821
- Total Fat
- 48
- Saturated Fat
- 20
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 56
- Cholesterol
- 191
- Sodium
- 1459
- Total: 3 hr 15 min
- Active: 35 min
Ingredients
1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more as needed
3 large carrots, halved lengthwise if thick and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 large onion, sliced 1/2 inch thick
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons fresh thyme, chopped
2 cups dry red wine
2 cups low-sodium beef broth
2 fresh bay leaves
1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
3 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley, plus more for topping
Flaky sea salt
Directions
- Preheat the oven to 350 degrees F. Season the beef generously all over with kosher salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the beef and brown well on all sides, 6 to 8 minutes total. Remove to a plate.
- Add the carrots, celery and onion to the pot; add a drizzle of olive oil if it seems dry. Season the vegetables with 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes. Make a space in the center of the pot and add the tomato paste, garlic and thyme. Let the tomato paste toast for a minute, then stir to combine.
- Pour in the wine, bring to a boil and cook, stirring and scraping up any browned bits from the bottom of the pot, until the wine is reduced slightly, 2 to 3 minutes. Add the broth and bay leaves and return to a simmer. Nestle the beef in the pot and cover with a tight lid. Transfer the pot to the oven; roast 1 hour 15 minutes. Turn the beef, cover again and continue to roast until a knife inserted in several places slides out with little resistance, 45 minutes to 1 hour 15 minutes more.
- Add the potatoes to the pot, stirring to submerge them. Cover again, return the pot to the oven and cook until the potatoes are tender and a knife easily slides out of the meat, about 30 more minutes.
- Remove the meat to a cutting board to rest for 10 minutes. Meanwhile, combine the butter and flour in a small bowl and mix with your fingers to make a smooth paste. Transfer the pot to the stovetop and bring the sauce and vegetables to a simmer. Whisk in the butter-flour mixture, a little at a time, whisking well so it dissolves. Once you’ve added it all, simmer vigorously until slightly thickened, 2 to 3 minutes. Stir in the parsley. Season with kosher salt and pepper.
- Cut off the strings from the meat and place the meat on a rimmed platter. Begin to slice against the grain. If the grain changes, change with it and slice against the grain as much as you can. Sprinkle with a little flaky sea salt.
- Remove the vegetables with a slotted spoon and serve them around the meat. Spoon some of the sauce over the meat and vegetables and sprinkle with more parsley. Serve the remaining sauce on the side.