Directions
- 1Season the boneless beef chuck roast with 3 tablespoons of kosher salt, ensuring it's seasoned all the way through.
- 2Wrap the seasoned meat tightly in plastic wrap to keep the salt close to the meat, helping it season well as it sits in the refrigerator overnight.
- 3Unwrap the beef chuck roast after it has sat overnight, removing the plastic wrap.
- 4Add oil to a large Dutch oven and heat it to brown the meat.
- 5Carefully lower the beef chuck roast into the hot oil in the Dutch oven.
- 6Brown the meat on all sides until it has a nice caramelization, ensuring those brown bits at the bottom of the pan develop for flavor.
- 7Remove the browned beef chuck roast from the Dutch oven and place it on a plate to rest.
- 8Reduce the heat to medium and add 4 chopped onions to the Dutch oven, then add a tablespoon of kosher salt.
- 9Stir the onions until they are slightly softened.
- 10Add tomato paste and 4 minced garlic cloves to the softened onions, stirring to combine.
- 11Cook until the garlic is tender and the tomato paste has turned a dark brick-red color.
- 12Pour dry red wine into the pot and stir, letting the alcohol cook off and the wine reduce to about half.
- 13Add 2 bay leaves and all-purpose flour to the mixture, stirring well to achieve a velvety consistency for the sauce.
- 14Pour in a cup of chicken broth and add a generous amount of black pepper.
- 15Nestle the browned beef chuck roast back into the Dutch oven with the sauce and onions.
- 16Scatter potatoes, carrots, and celery around the meat in the Dutch oven.
- 17Place a tight-fitting lid on the Dutch oven.
- 18Put the Dutch oven in a 275-degree Fahrenheit oven for 3 to 3.5 hours, or until the meat is tender but not completely falling apart.
- 19Remove the pot roast from the oven.
- 20Leave the pot roast covered for about 45 minutes to rest, which prevents it from drying out.
- 21Uncover the pot roast after resting, noting its dark brown, almost glazed appearance and that the vegetables are submerged.
- 22Remove the pot roast from the pot and place it on a cutting board.
- 23Cut and remove the strings from the pot roast.
- 24Slice the tender pot roast, noting that it still holds its shape.
- 25Arrange the sliced pot roast and vegetables on a serving platter.
- 26Ladle some of the delicious sauce over the pot roast and vegetables.
- 27Garnish with fresh parsley.
Ingredients
- 4 pounds Boneless Beef Chuck Roast
- 3 tablespoons Kosher Salt
- 1 tablespoon Kosher Salt
- Oil
- 4 Onions
- Tomato Paste
- 4 Garlic Cloves
- Dry Red Wine
- 2 Bay Leaves
- All-Purpose Flour
- 1 cup Chicken Broth
- Black Pepper
- Potatoes
- Carrots
- Celery
- Parsley
Equipment
Baking trayPlastic wrapDutch ovenTongsWooden spoonOvenKnifeFork
Tips
- Use kosher salt as it is less dense than table salt.
- Tying the beef chuck roast helps it hold its shape while cooking.
- Browning the meat on all sides is crucial for developing flavor.
- The aggressive bubbling sound during browning indicates good caramelization.
- If you don't want to use red wine, you can substitute with more vegetable, beef, or chicken broth.
- Resting the pot roast covered for 45 minutes after cooking prevents it from drying out.
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