The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you’ll end up with is a roast that’s fall-apart tender with a velvety sauce and delicious vegetables.
| Level: | Intermediate |
| Total: | 8 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 4-pound boneless beef chuck roast, trimmed and tied
- 4 tablespoons kosher salt
- 6 tablespoons vegetable oil
- 2 large onions, cut into 2-inch wedges
- 4 cloves garlic, finely grated
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons freshly ground black pepper
- 7 carrots, peeled, cut into 3-inch pieces
- 4 stalks celery, cut into 3-inch pieces
- 2 pounds medium red potatoes, quartered (halved if small)
- Chopped flat-leaf parsley, for garnish
- Chopped chives, for garnish
Instructions
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it’s ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 721 |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 43 g |
| Cholesterol | 139 mg |
| Sodium | 1228 mg |
Reviews
I did not make this recipe because the sodium content is so high- more than 50% of what my husband can have in a day. And I’m disappointed because it looked so good.
Not my mother’s pot roast. Meat too dry, would liked to have more onions which disintegrated into the sauce. Overall the flavor was not palatable.
I’m not sure why you’d add chicken stock instead of beef.
I’m guessing after 3 days marinating it would be better than 5 hrs?. But after 5 hrs it tasted mediocre, too salty and still tough! And the 1228 sodium- per serving?- this is not healthy, nor is it good.. 1 beef roast- wasted!
Instead of adding potatoes to the roast, I made mashed potatoes, and added sliced mushrooms with the vegetables. I put the mashed potatoes on one side of the bowl, added the vegetables then a slice of the roast. Great sauce!
I used a 2.8 lb. rump roast so I reduced the salt by about 30 percent. Other than that I followed the recipe and it turned out great. The sauce was delicious and the meal was perfect for a cold night.
Great recipe! I used a 2lb boneless beef shoulder roast.
I used a 2.4lb pork roast with this recipe. In the past beef or pork roast was little more than a carrier for the barbacue sauce I ate with it. This was tender, tasty, and picking’ good. Picked at it every time I walked by it.
This is not your mother’s pot roast. Fabulous. Thank you
I’m sorry this was almost inedible with the huge amount of salt. What a waste of time and good food.