Ingredients

1 (3 to 4 lb) chuck roast

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil

4 large carrots, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

3 medium Yukon gold potatoes, cut into 2-inch pieces

2 medium onions, quartered

4 cloves garlic, peeled and smashed

2 celery stalks, cut into large pieces

2 cups beef broth (gluten-free if needed)

1 cup dry red wine (or additional beef broth)

2 tbsp tomato paste

2 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Instructions

Step 1: Preheat your oven to 325°F.

Step 2: Pat the chuck roast dry with paper towels, then season all sides evenly with kosher salt and freshly ground black pepper.

Step 3: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes on each side until it develops a deep brown crust. Remove the roast and set it aside.

Step 4: Add the onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5: Stir in the tomato paste and cook for one minute to enhance its flavor.

Step 6: Pour in the red wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

Step 7: Return the seared roast to the pot. Add the beef broth, dried thyme, dried rosemary, and bay leaves. Make sure the liquid comes about halfway up the sides of the roast.

Step 8: Cover the Dutch oven and transfer it to the preheated oven. Roast for 2.5 to 3 hours, turning the roast once halfway through cooking. The beef should be fork-tender and the vegetables fully cooked.

Step 9: Remove the bay leaves. Let the roast rest for 10 minutes before slicing. Serve the sliced beef with the roasted vegetables and spoon the pan juices over the top.

Tips & Variations

For a gluten-free option, be sure to use gluten-free beef broth and check that your tomato paste contains no additives.

Swap red wine for additional beef broth if you prefer a milder flavor or want to avoid alcohol.

Adding fresh rosemary and thyme instead of dried herbs can give your pot roast a brighter, fresher taste.

Feel free to include other root vegetables like turnips or rutabagas for added variety.

FAQs

Can I use a different cut of meat for this recipe?

Yes, you can substitute chuck roast with brisket or bottom round. Just adjust the cooking time as these cuts may vary in tenderness.

Do I have to use red wine in the braising liquid?

No, the red wine adds depth and acidity, but you can replace it with an equal amount of beef broth if you prefer a non-alcoholic option or a milder flavor.