Ingredients
Units
Scale
For Pot Roast:
- 1 boneless chuck roast (3–4 pounds)
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic
- 3 carrots, peeled and cut into large chunks
- 3 celery stalks, chopped into large pieces
- 1 pound baby potatoes
- 2 cups beef broth or beef stock
- 1 cup red wine (choose a good-quality wine)
- 3 sprigs of fresh thyme
- 3 sprigs of rosemary
- 2 bay leaves
For Gravy (optional):
- 2 tablespoons water
- 1–2 tablespoons cornstarch or all-purpose flour (use just enough to thicken)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
- Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Make Gravy (optional):
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
- Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
- Thicken the Broth: Bring the broth in the pot to a gentle boil.
- Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
- Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
- Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
Enjoy your delicious chuck roast with gravy!
- Prep Time: 25 minutes
- Cook Time: 4 hours (4 lb roast)
- Category: Savory
- Method: Italian
- Cuisine: Italian