Beef Pot Roast

Method12 steps

1. 1

   Step 1: Preheat the oven to 320°F (160°C). Use a Dutch oven and lid that are both safe for this oven temperature.

2. 2

   Step 2: Rub all 1½ tsp salt and ½ tsp ground black pepper over the entire 4 lb beef chuck. Let the seasoned beef stand for 10 minutes before searing.

   Rest the seasoned beef · 10 minUses 4 lb beef chuck · 1½ tsp salt · ½ tsp ground black pepper

3. 3

   Step 3: Heat the Dutch oven on the stovetop, then add all 3 tbsp canola oil. Heat until the oil is hot enough to sear the beef.

   Uses 3 tbsp canola oil

4. 4

   Step 4: Place the same seasoned chuck into the hot oil. Sear the first broad side for about 5 minutes, until browned.

   Sear the first side · 5 minUses All seasoned beef chuck · Hot canola oil for searing

5. 5

   Step 5: Turn the same chuck over and sear its opposite broad side for about 5 minutes, until browned. Keep the existing oil and browned pan drippings in the Dutch oven for the vegetables.

   Sear the opposite side · 5 minUses Chuck browned on the first side, in its existing searing oil

6. 6

   Step 6: Remove the chuck, now browned on both sides, from the Dutch oven and set it on a plate briefly. It will return to the pot after the vegetables and wine; the long oven braise will finish cooking and tenderize it.

   Uses Beef chuck seared on both sides

7. 7

   Step 7: Add all 3 quartered yellow onions and 4 carrots cut into 2-inch pieces to the oil and pan drippings remaining in the Dutch oven. Sauté for 2 minutes, stirring.

   Sauté onions and carrots · 2 minUses Oil and pan drippings remaining after searing · 3 yellow onions, quartered · 4 medium carrots, cut into 2-inch pieces

8. 8

   Step 8: Pour all 1 cup red wine into the same Dutch oven and scrape the browned bits from the bottom into the wine and vegetables.

   Uses Sautéed onions and carrots in the remaining searing fat · 1 cup red wine

9. 9

   Step 9: Return the same seared beef chuck and any juices left on its plate to the Dutch oven. Pour in all 32 oz beef broth. Add all 1 tbsp fresh thyme and 1 tbsp fresh rosemary, plus the optional 3 dried bay leaves if using. Cover with the oven-safe lid and place in the preheated 320°F (160°C) oven. Cook for 2 hours.

   First covered oven braise · 120 minUses Deglazed onions, carrots and red wine · All reserved seared chuck and its plate juices · 32 oz beef broth · 1 tbsp fresh thyme · 1 tbsp fresh rosemary · 3 dried bay leaves, optional

10. 10

    Step 10: Carefully remove the Dutch oven from the oven and add all 5 quartered small red potatoes. Add a little of the separate additional broth only if needed to prevent the braise drying out. Cover again and return to the 320°F (160°C) oven for about 60–80 minutes, until the beef is fully cooked and very tender and the potatoes are tender when pierced. Continue gently if needed for the actual roast rather than stopping while the meat is tough.

    Finish braising with potatoes · 80 minUses Beef chuck, carrots and onions after the first covered oven braise · 5 small red potatoes, quartered · Additional beef broth, only if needed during the final oven stage

11. 11

    Step 11: Remove the optional whole bay leaves if used. Transfer the tender pot roast, its cooked vegetables and sauce to a serving plate. Serve hot with separately prepared mashed potatoes if desired; these are an additional ready side, not the red potatoes already cooked in the roast.

    Uses Completed tender beef pot roast, vegetables and sauce · Prepared mashed potatoes, optional accompaniment

12. 12

    Step 12: Share the cooked roast and its vegetables among 6 people. Refrigerate leftovers promptly and reheat thoroughly to 165°F (74°C) before eating.

    Uses Plated finished beef pot roast and vegetables