# Pot Roast

Learn how to make The Best Pot Roast, a dish that features tender beef, softened onions, and a rich, velvety sauce.

- Total time: 210 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Season the boneless beef chuck roast with 3 tablespoons of kosher salt, ensuring it's seasoned all the way through.
2. Wrap 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.
3. Unwrap the beef chuck roast after it has sat overnight, removing the plastic wrap.
4. Add oil to a large Dutch oven and heat it to brown the meat.
5. Carefully lower the beef chuck roast into the hot oil in the Dutch oven.
6. Brown the meat on all sides until it has a nice caramelization, ensuring those brown bits at the bottom of the pan develop for flavor.
7. Remove the browned beef chuck roast from the Dutch oven and place it on a plate to rest.
8. Reduce the heat to medium and add 4 chopped onions to the Dutch oven, then add a tablespoon of kosher salt.
9. Stir the onions until they are slightly softened.
10. Add tomato paste and 4 minced garlic cloves to the softened onions, stirring to combine.
11. Cook until the garlic is tender and the tomato paste has turned a dark brick-red color.
12. Pour dry red wine into the pot and stir, letting the alcohol cook off and the wine reduce to about half.
13. Add 2 bay leaves and all-purpose flour to the mixture, stirring well to achieve a velvety consistency for the sauce.
14. Pour in a cup of chicken broth and add a generous amount of black pepper.
15. Nestle the browned beef chuck roast back into the Dutch oven with the sauce and onions.
16. Scatter potatoes, carrots, and celery around the meat in the Dutch oven.
17. Place a tight-fitting lid on the Dutch oven.
18. Put 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.
19. Remove the pot roast from the oven.
20. Leave the pot roast covered for about 45 minutes to rest, which prevents it from drying out.
21. Uncover the pot roast after resting, noting its dark brown, almost glazed appearance and that the vegetables are submerged.
22. Remove the pot roast from the pot and place it on a cutting board.
23. Cut and remove the strings from the pot roast.
24. Slice the tender pot roast, noting that it still holds its shape.
25. Arrange the sliced pot roast and vegetables on a serving platter.
26. Ladle some of the delicious sauce over the pot roast and vegetables.
27. Garnish with fresh parsley.

## Equipment

- Baking tray
- Plastic wrap
- Dutch oven
- Tongs
- Wooden spoon
- Oven
- Knife
- Fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DEdN-TytAs-/?igsh=MTc0MGE3d2dnOG83Yw==
- Recipe page: https://www.cliprecipe.com/recipe/e893fcb6-df3a-4c95-b8ed-1dfc1dff6a03
- Extracted: 2025-08-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt