Description
Cook a tender, melt-in-your-mouth pot roast in a Dutch oven. Savory beef, carrots, and potatoes create the perfect family dinner. Sear the beef for depth of flavor, then braise until it falls apart.
Ingredients
- 4 pounds boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion chopped into wedges
- 3 stalks celery chopped into large pieces
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 3 cups beef broth
- 2 tablespoons balsamic vinegar
- 1 pound carrots peeled and cut into chunks
- 1 1/2 pounds Yukon Gold potatoes cut into halves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 325°F and set a rack in the lower middle position.
- Pat the beef chuck roast completely dry with paper towels and rub the kosher salt and ground black pepper over every side of the meat.
- Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the beef until a dark brown crust forms, about 5 minutes per side.
- Transfer the seared beef to a large plate and reduce the stove heat to medium.
- Add the onion wedges and celery pieces to the pot and sauté for 5 minutes until they begin to soften and brown slightly.
- Stir in the tomato paste and minced garlic and cook for 1 minute until the garlic is fragrant.
- Pour in the beef broth and balsamic vinegar while scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Return the beef roast to the pot, nestle the thyme and rosemary sprigs into the liquid, cover with the heavy lid, and bake for 2 hours.
- Remove the pot from the oven, arrange the carrots and potatoes around the beef, cover the pot again, and bake for 1 hour and 30 minutes until the vegetables are tender.
- Verify the meat has reached a safe internal temperature of at least 145°F.
- Move the beef and vegetables to a serving platter to rest.
- Place the pot with the juices on the stove over medium heat and whisk in the cornstarch and cold water to simmer for 3 minutes until thickened.
- Remove the herb stems, ladle the gravy over the meat and vegetables, and garnish with chopped fresh parsley to serve.
Notes
- The meat will be fork-tender and shreddable at roughly 195°F.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American