Description
A rich and comforting stovetop pot roast made with tender chuck roast, fresh vegetables, and a silky gravy.
Ingredients
Main Ingredients
- 3 pounds Chuck roast, well-marbled (Look for a piece with visible marbling for tenderness.)
- to taste Salt (For seasoning.)
- to taste Pepper (For seasoning.)
- 4 cloves Garlic, minced (Fresh cloves for deep savory flavor.)
- 1 large Onion, sliced (Yellow or white onion.)
- 2 cups Carrots, cut into chunks (Add later in the cooking process.)
- 2 cups Potatoes, cut into chunks (Yukon Gold or baby red.)
- 1 tablespoon Tomato paste (For body and sweetness.)
- 2 cups Beef broth, low-sodium (Control the saltiness.)
- 1 tablespoon Worcestershire sauce (For umami depth.)
- 2 sprigs Fresh thyme (Classic herb for flavor.)
- 1 leaf Bay leaf (For aromatic flavor.)
- 1 tablespoon Butter (For a glossy finish.)
Instructions
Preparation
- Pat the roast dry and season generously with salt and pepper.
- Preheat a heavy pot on medium-high with a little oil.
- Sear the roast on all sides until a golden crust forms.
Building the Gravy
- Add onions and a pinch of salt to the pot and cook until softened.
- Stir in the garlic and tomato paste, cooking until fragrant.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping up browned bits.
Braising the Roast
- Nestle the roast back in the pot, adding enough broth to come halfway up its sides.
- Add thyme sprigs and bay leaf, bringing to a gentle simmer before covering.
- Braised on low heat for 2.5 to 3.5 hours, flipping every 30 minutes, until the roast is nearly tender.
- Add carrots and potatoes in the last hour of cooking.
Finishing Touch
- Remove the roast and vegetables, skim excess fat from the gravy.
- Simmer the liquid to concentrate flavors and thicken if desired.
- Serve the pot roast with a ladle of gravy over it.
Notes
Let the roast rest before slicing for cleaner cuts. Store leftovers in gravy for moisture.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: dinner, Main Course
- Cuisine: American