Classic Beef Pot Roast
A slow-cooked beef chuck braise yields a moist, tender, and succulent pot roast.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 300 F (150 C).
-
Heat oil in a Dutch oven, sear beef chuck on all sides until browned, then remove.
-
Sauté carrot, celery, onion, and garlic in the pot for 5 minutes.
-
Return meat to the pot, add tomatoes, stock, bay leaves, thyme, and peppercorns, then bring to a boil.
-
Cover and transfer to the oven; braise for 4-5 hours until the meat is tender.
-
Remove pot from oven, leaving meat in liquid to rest while preparing the sauce.
-
Ladle 2 cups of braising liquid and strain, then skim off fat.
-
In a separate saucepan, melt butter and gradually whisk in flour to form a paste; cook for a few minutes until brown.
-
Gradually whisk the hot strained liquid into the roux and simmer for 15 minutes.
-
Strain sauce through a fine-mesh sieve and season with salt and pepper.
-
Slice meat across the grain, arrange on warm plates, and serve generously sauced.