Ingredients (~8 servings)
Beef Spice Rub
- 1 1/2 Tbsp salt
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
For the Pot Roast
- 2 Tbsp olive oil
- ~5 lb chuck roast
- 1 large onion, chopped
- 6 cloves garlic, coarsely chopped
- 1 1/2 cups red wine
- 4 cups beef broth, plus more as needed
- 3 Tbsp tomato paste
- 3 Tbsp Worcestershire sauce
- 1 bay leaf
- 6 carrots, cut into 2″ pieces
- 3 stalks celery, cut into 1/2″ pieces
- 1 1/2 lbs baby potatoes
Roast the Chuck Roast in the Oven at 325F
Preheat your oven to 325°F.
Allow the chuck roast to reach room temperature 20-30 minutes before you prepare it.
This makes it easier for the meat to be seared evenly, as well as helps it to brown evenly, which will enhance the final product’s taste.
In a small bowl, mix all of the spices together to make the spice rub and use the mixture to coat the entire piece of beef.
In a mixing bowl, whisk together the red wine, beef broth, tomato paste, and Worcestershire sauce; set aside once mixed.
Sear the Chuck Roast in the Dutch Oven
Heat olive oil in a large Dutch oven over a medium-high flame, and sear the chuck roast on each side for approximately 5-6 minutes to deeply brown the meat.
The purpose of this step is to create a solid crust on all sides of the meat which will add additional flavor to the braising liquid.
After searing the chuck roast, place on a plate and set the plate aside.
Sauté Aromatics and Deglaze the Dutch Oven
In the same Dutch oven used to sear the chuck roast, add diced onions and minced garlic to the hot olive oil, and sauté for approximately 1 minute to strengthen the aromatics.
Next, pour the red wine mixture into the pot, and use a wooden spoon to scrape the bottom of the pot to remove any brown bits.
These bits contain concentrated flavor, and once dissolved into the braising liquid the liquid will be rich in flavor.
Nestle Chuck Roast into the Dutch Oven and Braise in the Oven for 1 1/2 Hours
Return the seared chuck roast to the Dutch oven, add a bay leaf, and bring the liquid to a simmer.
Once simmering, cover with the lid and place in the preheated oven at 325°F for 1 1/2 hours — at this point, the meat will start to feel tender when you poke it with a fork.
Add Vegetables and Continue Braising in the Oven
Carefully remove the Dutch oven from the oven and add diced carrot, celery, and diced potatoes around the chuck roast.
Cover again with the lid and place back into the oven for another 2 hours.
During the last 30 minutes of braising, you can choose to remove the lid if you would like the top of the chuck roast to develop more color, but this step is optional.
When vegetables are fork-tender and meat falls apart easily with a fork, the braising process is complete.
Once cooked, remove the bay leaf and discard.
You may choose to either shred the beef with two forks or slice thickly into portions to serve.
Serve with the vegetables and plenty of the braising liquid, which will be very flavorful after having been cooked slowly for hours.
Classic Pot Roast
Ingredients
Beef Spice Rub
- 1 1/2 Tbsp salt
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
For the Pot Roast
- 2 Tbsp olive oil
- ~5 lb chuck roast
- 1 large onion chopped
- 6 cloves garlic coarsely chopped
- 1 1/2 cups red wine
- 4 cups beef broth plus more as needed
- 3 Tbsp tomato paste
- 3 Tbsp Worcestershire sauce
- 1 bay leaf
- 6 carrots cut into 2″ pieces
- 3 stalks celery cut into 1/2″ pieces
- 1 1/2 lbs baby potatoes
Instructions
- Remove chuck roast from fridge 20-30 minutes before cooking to reach room temperature.
- Preheat oven to 325F.
- Mix all spice rub ingredients and coat beef completely.
- Whisk together wine, beef broth, tomato paste, and Worcestershire sauce in a bowl.
- Heat olive oil in Dutch oven over medium-high heat.
- Sear beef 5-6 minutes per side until deeply browned on all sides.
- Remove beef to a plate.
- Add onion and garlic to Dutch oven and sauté 1 minute.
- Pour wine mixture into pan and scrape bottom to release browned bits.
- Return beef to Dutch oven and add bay leaf.
- Bring to a simmer, cover, and transfer to oven.
- Braise 1 1/2 hours until meat starts to feel tender.
- Remove from oven and add carrots, celery, and potatoes around roast.
- Cover and return to oven for 2 hours.
- Remove lid for last 30 minutes if desired for more color.
- Remove bay leaf and discard.
- Pull beef into large pieces with a fork or slice into thick pieces.
- Serve with vegetables and braising juices.
