Ingredients:
3-4 lb chuck roast
2 tablespoons olive oil
1 large onion, chopped
4-5 garlic cloves, minced
4 large carrots, peeled and cut into chunks
4 cups beef broth
1 cup red wine (optional, but recommended for a richer flavor)
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves
Salt and pepper to taste
Preparation:
- Sear the Roast: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until it’s browned, about 4-5 minutes per side. This step helps lock in the flavor and develop a rich crust on the meat.
- Add Aromatics: Once the roast is seared, remove it from the pot and set it aside. In the same pot, add the chopped onion and garlic, sautéing them until they become fragrant and soft, about 3-4 minutes.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a couple of minutes to reduce slightly and deepen the flavor.
- Combine Ingredients: Add the beef broth, tomato paste, rosemary, thyme, and bay leaves to the pot. Stir well to combine all the ingredients. Place the chuck roast back into the pot, along with the carrots, and cover with a lid.
- Simmer: Reduce the heat to low and let the pot roast simmer gently for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork. You can also transfer the roast to a 300°F oven for a slow braise, checking it after 2-3 hours.
- Serve: Remove the roast from the pot and let it rest for a few minutes before slicing. Serve the pot roast over creamy mashed potatoes, with the carrots and pan sauce drizzled on top.
Tips and Variations:
Slow Cooker Option: If you prefer a set-it-and-forget-it method, you can cook the pot roast in a slow cooker. Sear the roast and prepare the aromatics as described, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours.
Add Vegetables: You can add other vegetables like potatoes, parsnips, or celery for a heartier dish. Add them in the last hour of cooking so they don’t get too soft.
Thicken the Gravy: If you’d like a thicker gravy, remove the roast and vegetables once they’re done and simmer the cooking liquid on the stovetop until it reduces. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to thicken it further.
Wine Substitutes: If you don’t want to use wine, you can replace it with more beef broth, or add a splash of balsamic vinegar for acidity and depth.
How to Store:
Refrigerate: Store leftover pot roast and mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can freeze pot roast by placing it in a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: To reheat, place the pot roast in a pot over low heat, adding a bit of beef broth or water to keep it moist. You can also reheat it in the microwave in smaller portions.
FAQs:
Can I make this recipe without wine? Yes, the wine adds a deeper flavor, but you can substitute it with more beef broth or even a splash of balsamic vinegar for some acidity.
Can I use a different cut of meat? Chuck roast is ideal because it becomes tender with slow cooking. However, you can also use brisket or rump roast, but the cooking time may vary.
How can I make this in an Instant Pot? To make this in an Instant Pot, follow the same searing and sautéing steps, then cook the roast on high pressure for 60 minutes. Let the pressure release naturally for 10-15 minutes before opening the lid.
Can I make this ahead of time? Yes! In fact, pot roast often tastes even better the next day as the flavors meld together. Prepare it ahead of time and reheat just before serving.