Slow-cooked beef, root vegetables, and rich gravy make a warming dish ideal for comforting gatherings and family meals.
# Components:
→ Pot Roast
01 - 3 to 4 pounds chuck roast
02 - 2 tablespoons vegetable oil
03 - 2 teaspoons salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 tablespoons all-purpose flour or gluten-free flour
06 - 1 large onion, quartered
07 - 4 garlic cloves, smashed
→ Braising Liquid
08 - 2 cups beef broth
09 - 1 cup red wine or additional beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 2 bay leaves
13 - 3 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
→ Root Vegetables
15 - 1½ pounds baby potatoes, halved if large
16 - 4 large carrots, cut into 2-inch pieces
17 - 3 celery stalks, cut into 2-inch pieces
18 - 1 pound parsnips, cut into 2-inch pieces (optional)
→ Gravy
19 - 3 tablespoons butter
20 - 3 tablespoons all-purpose flour
21 - Salt and freshly ground black pepper, to taste
22 - Fresh parsley, chopped, for garnish
# Directions:
01 - Preheat oven to 325°F (165°C). Season chuck roast on all sides with salt, pepper, and flour, ensuring an even coat. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4 to 5 minutes per side. Transfer browned roast to a plate.
02 - Add quartered onion and smashed garlic to the same Dutch oven. Cook for 2 to 3 minutes until softened and aromatic. Stir in tomato paste and cook for 1 minute to enhance flavor.
03 - Pour in beef broth and red wine, using a wooden spoon to scrape up any browned bits from the pot's bottom. Stir in Worcestershire sauce, bay leaves, thyme, and rosemary. Return the seared roast to the pot, cover with lid, and transfer to the oven.
04 - Cook covered for 2 hours. Uncover and arrange potatoes, carrots, celery, and parsnips around the roast. Cover and continue braising for 1 to 1½ hours until beef is fork-tender and vegetables are cooked through.
05 - Transfer roast and vegetables to a serving platter and tent with foil. Strain the cooking liquid and return 2 cups to the Dutch oven. In a small bowl, combine softened butter and flour to form a smooth paste. Whisk the mixture into simmering cooking liquid. Cook, whisking constantly, 3 to 5 minutes, until the gravy thickens.
06 - Slice beef against the grain. Arrange slices on platter with braised vegetables. Spoon rich gravy over the top and garnish with chopped fresh parsley before serving.
