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Monday 05 October 2026 19:50:26 GMT

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CLASSIC POT ROAST Ingredients 3–4 lb (1.4–1.8 kg) boneless chuck roast 2 tsp kosher salt 1 tsp black pepper 2 Tbsp neutral oil 1 large yellow onion, roughly chopped 2 celery ribs, roughly chopped 4 garlic cloves, minced 1 Tbsp tomato paste ½ cup (120 ml) dry red wine, such as Cabernet (I used @brownefamilyvineyards), or beef broth 2½ cups (600 ml) beef broth 1 Tbsp Worcestershire sauce 1 tsp dried thyme ½ tsp dried rosemary ⅛ tsp dried tarragon 1 bay leaf 4–5 medium carrots, peeled and cut into 2-inch pieces Optional Brown Gravy ¼ cup (57 g) butter ¼ cup (34 g) all-purpose flour Up to 3 cups (720 ml) strained braising liquid Salt & pepper, to taste Instructions Preheat oven to 300°F (150°C). Pat roast dry and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until deeply browned, including the edges. Remove to a plate. Reduce heat to medium. Cook onion and celery 5–7 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1–2 minutes until darkened. Add wine (or ½ cup beef broth), scraping up the browned bits. Simmer until reduced by about half. Add 2½ cups beef broth, Worcestershire, thyme, rosemary, tarragon and bay leaf. Return roast and juices to the pot. The liquid should come roughly ⅓–½ way up the roast. Cover and braise for 2½ hours. Tuck carrots around the roast, cover and cook another 1–1½ hours, or until the roast is fork-tender and pulls apart easily. If still tough, continue cooking in 20–30 minute increments. Transfer roast and carrots to a platter. Discard bay leaf. Serve with mashed potatoes and optional homemade gravy. For the optional gravy: Strain and skim the braising liquid. Melt butter in the Dutch oven over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in up to 3 cups strained braising liquid. Bring to a gentle simmer and cook until thickened to your liking. Season to taste. Note: The small amount of tarragon adds a subtle background flavor without making the roast taste like tarragon. For a wine-free version, simply substitute ½ cup beef broth. #potroast #sundayroast #potroastrecipe #dutchovenpotroast #roastrecipe

CLASSIC POT ROAST Ingredients 3–4 lb (1.4–1.8 kg) boneless chuck roast 2 tsp kosher salt 1 tsp black pepper 2 Tbsp neutral oil 1 large yellow onion, roughly chopped 2 celery ribs, roughly chopped 4 garlic cloves, minced 1 Tbsp tomato paste ½ cup (120 ml) dry red wine, such as Cabernet (I used @brownefamilyvineyards), or beef broth 2½ cups (600 ml) beef broth 1 Tbsp Worcestershire sauce 1 tsp dried thyme ½ tsp dried rosemary ⅛ tsp dried tarragon 1 bay leaf 4–5 medium carrots, peeled and cut into 2-inch pieces Optional Brown Gravy ¼ cup (57 g) butter ¼ cup (34 g) all-purpose flour Up to 3 cups (720 ml) strained braising liquid Salt & pepper, to taste Instructions Preheat oven to 300°F (150°C). Pat roast dry and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until deeply browned, including the edges. Remove to a plate. Reduce heat to medium. Cook onion and celery 5–7 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1–2 minutes until darkened. Add wine (or ½ cup beef broth), scraping up the browned bits. Simmer until reduced by about half. Add 2½ cups beef broth, Worcestershire, thyme, rosemary, tarragon and bay leaf. Return roast and juices to the pot. The liquid should come roughly ⅓–½ way up the roast. Cover and braise for 2½ hours. Tuck carrots around the roast, cover and cook another 1–1½ hours, or until the roast is fork-tender and pulls apart easily. If still tough, continue cooking in 20–30 minute increments. Transfer roast and carrots to a platter. Discard bay leaf. Serve with mashed potatoes and optional homemade gravy. For the optional gravy: Strain and skim the braising liquid. Melt butter in the Dutch oven over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in up to 3 cups strained braising liquid. Bring to a gentle simmer and cook until thickened to your liking. Season to taste. Note: The small amount of tarragon adds a subtle background flavor without making the roast taste like tarragon. For a wine-free version, simply substitute ½ cup beef broth. #potroast #sundayroast #potroastrecipe #dutchovenpotroast #roastrecipe

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