Sunday Braised Pot Roast with Red Wine and Root Vegetables

Name: Sunday Braised Pot Roast with Red Wine and Root Vegetables
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Cuisine: Comfort food
Ingredients: 3,5 lb boneless beef chuck roast; 2 tbsp extra-virgin olive oil; 2 yellow onions, sliced; 6 garlic cloves, crushed; 2 tbsp tomato paste; 1,5 cup dry red wine; 3 cup beef stock; 2 tbsp Worcestershire sauce; 2 bay leaves; 6 fresh thyme sprigs; 1 lb carrots, cut in chunks; 1,5 lb baby potatoes, halved; 3 tbsp fresh parsley, chopped

Fork-tender chuck roast slow-braised in red wine and beef stock with carrots, potatoes and thyme until the gravy is silky and deeply savoury.

Time: 235 min
Servings: 6
Level: Intermediate

Plan it Plan it

Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 13

6servings

Tick what you already have: only the rest gets copied.

Automatic grocery list

In the app, these ingredients join your list, sorted by aisle.

Try it Try it

Instructions

9 steps · tick them off as you cook

Pat the chuck roast dry with paper towels and season generously all over with 2 tsp salt and 1 tsp black pepper. Let it sit at room temperature for 30 minutes.
30 minutes
Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking.
Sear the roast for 4-5 minutes per side, until a deep mahogany crust forms on all surfaces. Transfer to a plate.
4-5 minutes
Reduce heat to medium, add the onions and cook for 6-7 minutes until translucent and lightly caramelized at the edges. Stir in the garlic and tomato paste and cook 90 seconds until the paste turns brick red.
6-7 minutes
Pour in the red wine and scrape up the fond with a wooden spoon; simmer for 4 minutes to reduce by half and cook off the alcohol.
4 minutes
Add the beef stock, Worcestershire, bay leaves and thyme sprigs. Nestle the roast back in with any accumulated juices, cover, and braise in the oven for 2 hours.
2 hours
Add the carrots and potatoes around the roast, cover again, and braise for another 60-90 minutes, until the meat pulls apart with gentle pressure from a fork.
60-90 minutes
Transfer the roast and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid, then simmer on the stovetop for 8-10 minutes until glossy and lightly thickened.
8-10 minutes
Slice or shred the roast, spoon gravy generously over top, and finish with chopped fresh parsley.

Chef's tip

Don't rush the sear — a genuinely deep, dark crust is the foundation of the gravy's flavour. If the meat sticks to the pot, it isn't ready to flip; it will release naturally once the Maillard reaction is complete.