Classic Chuck Pot Roast with Carrots and Potatoes
A 3 lb chuck roast fits comfortably in a Dutch oven and needs a long, covered braise to soften its connective tissue. Add the carrots and potatoes near the end so they hold their shape while the beef becomes easy to pull apart.
- Prep
- 20 min
- Cook
- 4 hr 10 min
- Rest
- 20 min
- All in
- 4 hr 50 min
Ingredients
- 3 lb boneless beef chuck roast (Thawed; leave the internal fat seams intact.)
- 1½ tsp fine salt (Plus more to taste.)
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 whole yellow onions (Cut into thick wedges.)
- 4 cloves garlic (Smashed and peeled.)
- 2 tbsp tomato paste
- 3 cups low-sodium beef broth (Plus more if needed to maintain the braising liquid.)
- 1 tsp dried thyme
- 2 whole bay leaves
- 1 lb carrots (Peeled and cut into 2-inch pieces; split thick ends lengthwise.)
- 1½ lb Yukon Gold potatoes (Cut into roughly 2-inch chunks.)
- 1 tbsp apple cider vinegar
3 lb boneless beef chuck roast for 6 people
What you need
6- to 7-quart Dutch oven with a tight-fitting lid · Tongs · Instant-read thermometer · Fork · Cutting board · Aluminum foil
How to cook it
- 1
Heat the oven to 300F with a rack in the lower-middle position. Pat the roast dry and season all over with the salt and pepper.
300F oven · 5 minutes
- 2
Heat the oil in a 6- to 7-quart Dutch oven over medium-high heat. Brown the roast on its two broad sides for 4–5 minutes per side, then brown the edges for about 2 minutes total. Transfer to a plate.
Medium-high heat · 10–12 minutes
- 3
Reduce the heat to medium. Add the onions and cook, stirring, for 6 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the broth and scrape the browned bits from the bottom. Add the thyme and bay leaves.
Medium heat · 9 minutes
- 4
Return the roast and any collected juices to the pot. The broth should reach one-third to halfway up the meat; add more broth if needed. Bring to a gentle simmer, cover tightly, and place in the oven. Braise for 2 hours 45 minutes, turning the roast after 90 minutes. Check the liquid when turning and add broth if it has fallen below one-third of the meat's height.
300F oven · 2 hours 45 minutes
- 5
Nestle the carrots and potatoes around the roast, pushing them into the liquid as much as possible. Cover and braise for another 45–75 minutes. Check the thickest part of the meat with a thermometer and a fork. Pull the roast when it reaches about 200–205F and a fork twists easily in it. If it still resists, keep braising and check every 20 minutes. Lift out any vegetables that finish before the meat.
300F oven; pull beef at about 200–205F when fork-tender · 45–75 minutes, plus additional time if needed
- 6
Transfer the roast to a carving board or platter and cover loosely with foil. Rest for 20 minutes. Transfer the cooked vegetables to a serving dish and cover to keep warm.
20 minutes
- 7
While the beef rests, discard the bay leaves and spoon excess fat from the braising liquid. Simmer uncovered over medium heat for 8–12 minutes to concentrate it slightly. Stir in the vinegar, taste, and adjust the salt if needed.
Medium heat · 8–12 minutes
- 8
Remove any butcher's twine. Slice the roast across the grain where possible, or pull it into large pieces. Serve with the vegetables and spoon the braising liquid over everything.
5 minutes
Pull it at
| Fork-tender pot roast | 200–205F | Pull at about 200–205F only when a fork twists easily in the thickest part. Tenderness matters more than hitting an exact number. Rest loosely covered for 20 minutes. |
|---|
If it goes sideways
The roast is hot enough but still tough.
Its connective tissue needs more time. Check the liquid level, cover, and continue at 300F in 20-minute intervals until a fork twists easily.
The potatoes and carrots are done before the beef.
Lift them out with a slotted spoon and cover. Return them to the hot liquid just before serving.
The pot is nearly dry.
Add hot broth until it reaches one-third of the way up the roast. Check that the lid fits tightly; place foil under the lid if steam is escaping.
The braising liquid tastes greasy or weak.
Spoon off surface fat first, then simmer uncovered for 8–12 minutes. Taste before adding more salt. The finished liquid is a light sauce, not a thick gravy.
Swaps
Use red potatoes in place of Yukon Gold potatoes. Low-sodium chicken broth can replace beef broth. A boneless blade roast can be cooked the same way; use the fork test rather than the clock to judge doneness.
Make it ahead
Cook up to 2 days ahead. Divide the beef, vegetables, and liquid among shallow containers and refrigerate within 2 hours. Reheat covered with the liquid in a 325F oven until the center reaches 165F, allowing about 45–60 minutes for smaller pieces and longer for an intact roast.
Leftovers
Refrigerate in shallow containers within 2 hours and use within 3–4 days. Freeze beef with its braising liquid for up to 3 months for best quality; potatoes may become grainy after freezing. Reheat leftovers to 165F.
What to drink
Serve with a dry red wine, brown ale, or unsweetened iced tea.
Get chuck roast from a butcher near you
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