American
Red Wine-Braised Pot Roast
Classic American pot roast with seared chuck, onion, carrots, celery, garlic, red wine, beef stock, herbs, potatoes, and rich jus.
6 servings · 35 minutes prep · 210 minutes cook
Ingredients
Roast
- 4 lb beef chuck roast
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp avocado oil
- 2 yellow onions, quartered
- 4 carrots, cut into large pieces
- 3 celery ribs, cut into large pieces
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 1/2 lb small potatoes
Directions
Braise the Roast
- Heat the oven to 300F. Season beef with salt and pepper.
- Brown the beef in oil, 4-5 minutes per side. Transfer to a plate. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
- Brown onions, carrots, and celery for 6 minutes. Add garlic and tomato paste; cook for 2 minutes.
- Add wine and reduce by half. Add stock, bay leaves, thyme, and the beef.
- Cover and braise in the oven for 2 1/2 hours. Use the time as a guide; it is ready when a fork enters the meat easily and the fibers begin to separate.
- Add potatoes and continue braising until the beef is fork-tender, 45-60 minutes.
- Rest the beef for 15 minutes, then slice or pull and serve with the vegetables and jus.
