Description
Hearty pot roast from American kitchens melts with rich beef and tender vegetables. Slow-cooked comfort delivers deep flavors that welcome you to savor each comforting bite.
Ingredients
Scale
- 4 to 5 lbs (1.8 to 2.3 kg) chuck roast, whole
- 2 onions, whole
- 6 to 8 carrots, whole
- 2 to 3 cups (480 to 720 ml) beef stock
- 1 cup (240 ml) red wine (optional, can substitute with beef broth)
- 2 tbsps (30 ml) olive oil, plus more as needed
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
- kosher salt, to taste
- black pepper, to taste
Instructions
- Preparation: Select a well-marbled chuck roast and season thoroughly with kosher salt and freshly ground black pepper, ensuring complete coverage.
- Searing Foundation: Heat a Dutch oven over medium-high heat, drizzle with olive oil, and caramelize onions until golden brown. Remove onions and quickly sauté carrots to develop light caramelization.
- Meat Browning: Add additional oil if needed and sear the seasoned roast on all sides, creating a deep, rich crust that locks in flavor and develops complex taste profiles.
- Liquid Enhancement: Deglaze the pan with robust red wine or beef broth, whisking to incorporate all flavorful browned bits from the pot’s bottom. Return roast to the pan and pour beef stock halfway up the meat.
- Aromatic Infusion: Sprinkle fresh rosemary, thyme, and chopped onion leaves over the roast to create layers of herbal complexity and depth.
- Slow Roasting: Cover with a tight-fitting lid and roast in a preheated 275°F (135°C) oven. Cook for 3-4 hours depending on roast size, allowing the meat to become incredibly tender and develop rich, melt-in-your-mouth texture.
- Finishing Touch: Remove from oven when meat is fork-tender and easily pulls apart, letting it rest briefly to redistribute internal juices before serving.
Notes
- Choose the Right Cut: Select a well-marbled chuck roast with generous fat content for maximum flavor and tenderness.
- Sear for Flavor Depth: Brown the meat thoroughly on all sides to create a rich, caramelized crust that locks in juices and develops complex taste.
- Low and Slow Cooking: Maintain a low oven temperature (275°F) and cook for extended periods to break down tough connective tissues, ensuring melt-in-your-mouth texture.
- Liquid Magic: Use robust red wine or beef broth to deglaze the pan, capturing every bit of delicious browned bits for an intensely flavored sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg