Melt-In-Your-Mouth Pot Roast with Golden Potatoes

Ingredients

• 3.5 lb chuck roast (3-4 pound roast)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 yellow onions (large, cut into wedges)
• 7 clove garlic (6-8 cloves, minced)
• 3 tbsp tomato paste
• 0.25 cup all-purpose flour
• 1.5 cup dry red wine (or additional beef broth)
• 2 cup beef broth
• 2 bay leaves
• 9 sprig fresh thyme (8-10 sprigs)
• 2 tbsp Worcestershire sauce
• 1.5 lb baby potatoes
• 4 carrots (large, cut into 2-inch chunks (optional))
• fresh herbs (for garnish (thyme or rosemary))

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.

3. 3

   Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

4. 4

   Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove to a plate.

5. 5

   Reduce heat to medium and add onions to the pot. Cook until softened, about 5 minutes.

6. 6

   Add garlic and cook for 30 seconds until fragrant.

7. 7

   Stir in tomato paste and cook for 2 minutes.

8. 8

   Sprinkle flour over the vegetables and stir to coat.

9. 9

   Slowly pour in wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond).

10. 10

    Add beef broth, bay leaves, thyme sprigs, and Worcestershire sauce.

11. 11

    Return the roast to the pot and bring the liquid to a simmer over medium heat.

12. 12

    Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours.

13. 13

    Add the baby potatoes (and carrots if using) to the pot, then continue cooking for another 1-1.5 hours until the meat is fork-tender and the vegetables are soft.

14. 14

    Remove the pot from the oven and let the roast rest for 15 minutes before serving.

15. 15

    Remove the bay leaves and thyme sprigs. Shred the meat if desired, and serve alongside the potatoes and carrots with the rich gravy poured over the top.

Notes

If you prefer not to use wine, you can substitute with an equal amount of beef broth. Resting the meat for 15 minutes is crucial for keeping it juicy.

Nutrition per serving

• main
• dinner
• pot roast
• beef
• comfort food
• slow-cooked
• baked
• one-pot