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The Best Pot Roast
Ingredients
1
4-pound boneless beef chuck roast
4 tablespoons
kosher salt
6 tablespoons
vegetable oil
2
large onions
4
cloves garlic
1 tablespoon
tomato paste
1 cup
dry red wine
2
bay leaves
3 tablespoons
all-purpose flour
1 cup
low-sodium chicken broth
1 1/2 teaspoons
black pepper
7
carrots
4
stalks celery
2 pounds
medium red potatoes
1/4 cup
chopped flat-leaf parsley
1/4 cup
chopped chives
Instructions
STEP 1
Season roast with 3 tablespoons kosher salt, wrap in plastic, and refrigerate (3 hours to 3 days).
STEP 2
Preheat oven to 275 degrees F.
STEP 3
Heat 2 tablespoons oil in a large pot over high heat; brown the meat on all sides (10 to 12 minutes). Transfer to a plate.
STEP 4
Reduce heat to medium-high; add remaining oil to the pot. Cook onions and remaining salt until browned (6 to 8 minutes). Add garlic and tomato paste, cooking until fragrant (1 minute).
STEP 5
Add wine and bay leaves; reduce for 4 minutes. Stir in flour, then broth and pepper; bring to a boil.
STEP 6
Place meat and juices back in pot. Surround with carrots, celery, and potatoes. Cover and bake until tender (3 to 3.5 hours). Rest covered for 45 minutes.
STEP 7
Slice meat against the grain. Serve with vegetables and spoon sauce over top; garnish with parsley and chives.
Nutrition Facts
(per serving)
Calories:
721 calories
Servings:
8 servings
Carbohydrates:
32 g
Fat:
45 g
Fiber:
5 g
Protein:
43 g
Sugar:
6 g
Meal Effort
Preparation:
3 hrs
Cook:
3 hrs 15 mins
Total:
6 hrs 15 mins