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Tender Beef Roast: The Secret to Perfect Braised Pot Roast

Melt-in-Your-Mouth Tender Beef Roast

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6

Ingredients
  

  • Boneless beef chuck roast Trimmmed of excess fat, tied with twine if preferred for shape (approx. 3-4 lbs / 1.5-1.8 kg). DO NOT SUBSTITUTE for lean cuts like round or sirloin i...
  • Salt and freshly cracked black pepper Generous amount for seasoning the beef.
  • Olive oil For searing.
  • Yellow onions Roughly chopped.
  • Garlic cloves Smashed and peeled.
  • Dry red wine Cabernet Sauvignon, Merlot, or Pinot Noir. (Can substitute with extra beef broth).
  • Beef broth Low sodium preferred.
  • Tomato paste Adds depth and umami.
  • Worcestershire sauce Flavor enhancer.
  • Fresh thyme sprigs Tied in a bundle.
  • Fresh rosemary sprigs Tied in a bundle.
  • Bay leaves Dried or fresh.
  • Carrots Peeled and cut into 2-inch chunks.
  • Yukon Gold potatoes Cut into 2-inch chunks (skins left on).
  • Fresh parsley Chopped, for garnish.
  • Cornstarch Optional, mixed with water for thickening gravy.

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed oven-proof pot over high heat. Once the oil is shimmering, add the beef. Sear aggressively for 4-5 minutes per side until a deep, dark brown crust forms. Remove the beef and set aside on a plate.
  • Reduce heat to medium. Add the chopped onions to the pot and sauté for 3-4 minutes until softened. Add the smashed garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  • Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.
  • Return the beef (and any accumulated juices) to the pot. Pour in the beef broth, Worcestershire sauce, and add the thyme, rosemary, and bay leaves. The liquid should cover the meat about halfway. If not, add a little more broth or water.
  • Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
  • After 2 hours, carefully remove the pot from the oven. Arrange the carrots and potatoes around the beef, submerging them in the liquid as much as possible. Cover and return to the oven.
  • Cook for another 1 to 1.5 hours, or until the beef is fork-tender (it should shred easily) and the vegetables are cooked through.
  • Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and tent loosely with foil to rest for at least 15-20 minutes.
  • While the meat rests, place the pot on the stove over medium-high heat. Skim off excess fat from the surface. If you prefer a thicker gravy, mix cornstarch with a splash of cold water and whisk it into the simmering liquid. Cook until thickened.
  • Slice or shred the roast against the grain. Serve topped with the rich gravy, surrounded by the potatoes and carrots, and garnished with fresh parsley.