Sunday Braised Pot Roast with Root Vegetables and Red Wine Gravy
A fork-tender chuck roast slow-braised in red wine and beef stock until it collapses into a rich, herby gravy studded with sweet carrots and buttery potatoes.
- Time
- 235 min
- Servings
- 6
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
11 steps · tick them off as you cookPat a 3.5 lb (1.6 kg) boneless beef chuck roast very dry and season generously all over with 2 tsp kosher salt and 1 tsp cracked pepper; let it sit at room temperature for 30 minutes.
30 minutesPreheat the oven to 325°F (160°C). Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high until it shimmers without smoking.
Sear the roast for 4-5 minutes per side until a deep mahogany crust forms on every surface, then transfer to a plate.
4-5 minutesReduce heat to medium, add 1 large diced onion and 4 minced garlic cloves, and sweat for 5 minutes until translucent and fragrant.
5 minutesStir in 2 tbsp tomato paste and cook for 2 minutes, until it darkens and smells caramelized, then deglaze with 1 1/2 cups dry red wine, scraping up all the fond.
2 minutesSimmer the wine for 4 minutes to reduce by half, then add 3 cups beef stock, 2 tbsp Worcestershire sauce, 3 sprigs fresh thyme, 2 sprigs rosemary and 2 bay leaves.
4 minutesNestle the roast back in, cover tightly, and braise in the oven for 2 hours.
2 hoursAdd 1 lb halved baby potatoes and 4 large carrots cut into 2-inch chunks, submerging them in the liquid. Cover and braise for another 60-75 minutes, until a fork slides through the meat with no resistance.
60-75 minutesTransfer the meat and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid.
Bring the liquid to a hard simmer over medium-high and reduce for 6-8 minutes, until glossy and coating a spoon. Whisk in 1 tbsp cold butter to finish.
6-8 minutesSlice or pull the roast, spoon over the gravy, and garnish with chopped parsley.
Chef's tip
Salt the roast the night before and refrigerate uncovered — this dry-brine dries the surface for a superior sear and seasons the meat all the way through.
Suggested pairing
Pair with buttery egg noodles or crusty sourdough to soak up the gravy, and a glass of the same red wine used in braising.
About this recipe
A fork-tender chuck roast slow-braised in red wine and beef stock until it collapses into a rich, herby gravy studded with sweet carrots and buttery potatoes.
Comfort foodIntermediateslow-cookedcomfortingsunday-dinnerwinter
