Sunday Pot Roast
Fall-apart beef, root veg and deep glossy gravy.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Don't crowd the sear - the roast needs to make actual contact with hot metal on every face. If steam comes up instead of sizzle, take it out, dry the pan, raise the heat.
Ingredients
Everything below makes 6 servings.
- 3½ lbboneless beef chuck roastpatted dry
- 2 largeyellow onioncut into wedges
- 6garlic clovessmashed
- 6carrotscut into 2-inch pieces
- 1½ lbyukon gold potatoeshalved (or quartered if large)
- 3 stalkscelerycut into 2-inch pieces
- 2 tbsptomato paste
- 3 cupsbeef broth
- 2 tbspWorcestershire sauce
- 6 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 2bay leaves
- 3 tbspolive oil
- 2½ tspkosher salt
- 1 tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 844calories
- 57gprotein
- 40gcarbs
- 52gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 325°F.
- Pat the chuck roast dry - surface MUST be dry to brown.
- Wedge the onions, smash the garlic, cut carrots and celery into 2-inch pieces, halve the potatoes.
Season and sear
Season the roast aggressively with salt and all the pepper on all sides. Heat olive oil in the dutch oven over medium-high until shimmering. Sear the roast 4-5 min per side until deep brown - every side, including ends. Transfer to a plate.
20 min · hands onBuild base
Add remaining oil, onion and celery. Cook 5 min, scraping the brown bits up. Add garlic and tomato paste, cook 90 sec until paste deepens to brick red.
6 min · hands onBraise
Pour in broth and Worcestershire, scraping bottom. Add thyme, rosemary, bay leaves. Nestle the roast back in (liquid should come halfway up). Bring to a simmer, cover, transfer to 325°F oven. Braise 2.5 hours.
150 min · hands offAdd veg
Remove pot from oven. Add carrots and potatoes around the roast, nestling into the liquid. Re-cover, return to oven, braise 60-75 min more until veg are fork-tender and the roast pulls apart with a fork.
68 min · hands offRest and serve
Transfer roast to a board, tent with foil, rest 10 min. Skim fat from braising liquid if desired. Slice roast against the grain (or pull into chunks). Plate with veg, ladle gravy over.
10 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Add 30 min to total braise - brisket is more sinewy. Adds about 30 minutes.
Make mash separately during the last hour of braise. Adds about 25 minutes.
What keeps
Tastes BETTER day 2 - flavors meld and slice cleanly cold. Keeps 5 days; freezes 3 months in the gravy.
Reheat covered at 325°F with a splash of broth.
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