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
Prep the Beef and Get Your Oven to 325F
Take the chuck roast out of the fridge 20-30 minutes before you start cooking so it comes to room temperature.
This helps with even searing since cold meat doesn’t brown as well.
In a small bowl, combine all the spice rub ingredients and coat the beef completely with the mixture.
In a medium bowl, whisk together the wine, beef broth, tomato paste, and Worcestershire sauce; Set this aside.
Sear the Chuck Roast in a Dutch Oven
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown and sear the beef for ~5-6 minutes on each side until deeply browned all over.
The goal is a good crust on all sides – this adds flavor to the final braising liquid.
Remove the beef to a plate and set aside.
Sauté the Aromatics and Deglaze
Add the onion and garlic to the same Dutch oven and sauté for ~1 minute until fragrant.
Pour the wine mixture into the pan and scrape the bottom to release all those browned bits.
Those bits are pure flavor and will dissolve into the braising liquid.
Nestle the Roast and Braise for 1 1/2 Hours
Return the seared roast to the Dutch oven and add the bay leaf.
Bring everything to a simmer, then cover with the lid and transfer to your preheated 325F oven.
Braise for 1 1/2 hours – the meat should start to feel tender when you poke it with a fork.
Add the Vegetables and Continue Braising
Remove the Dutch oven from the oven and add the carrots, celery, and potatoes around the roast.
Cover and return to the oven for another 2 hours.
For the last 30 minutes, you can remove the lid if you want the top to develop more color, but it’s optional.
The roast is done when the vegetables are fork-tender and the meat pulls apart easily with a fork.
Rest and Serve
Remove the bay leaf and discard it.
Gently pull the beef into large pieces with a fork, or slice into thick pieces if you prefer.
Serve with the vegetables and plenty of the braising juices – they’re incredibly flavorful after all that slow cooking.
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.
