Ingredients
Roast and vegetables
- 1.5 kg boneless beef chuck roast about 3.3 lb
- 2 tablespoons olive oil
- 6 g fine salt about 1 teaspoon
- 1 teaspoon black pepper
- 1 large onion cut into wedges, about 200 g
- 5 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour 15 g
- 600 ml beef broth 2 1/2 cups, plus water if needed
- 1 teaspoon dried thyme
- 400 g carrots peeled, cut into large chunks
- 600 g potatoes peeled, cut into 4 cm / 1 1/2 inch chunks
Equipment
- 1 Large Dutch oven with tight-fitting lid
- 1 Tongs
- 1 Instant-read thermometer
Instructions
Brown and braise
- Heat the oven to 325°F (165°C). Pat beef dry and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the roast for 4–5 minutes on each broad side, then transfer to a plate.
- Lower heat to medium. Add onion and cook 4 minutes, stirring. Add garlic and tomato paste; cook 1 minute. Sprinkle in flour, stir for 1 minute, then gradually add broth, scraping the bottom. Add thyme.
- Return the roast and its juices to the pot. The broth should come partway up the meat, not completely cover it. Bring to a gentle simmer, cover tightly and put in the oven for 2 1/2 hours.
- Carefully add carrots and potatoes around the beef. If liquid is very low, add hot water to restore a shallow pool. Cover and cook 60–90 minutes longer, until the vegetables are tender and the beef separates easily with a fork. If the beef still resists, keep cooking covered and check every 20–30 minutes; remove tender vegetables if needed.
- Transfer beef and vegetables to a platter. Rest the beef 10 minutes. Skim visible fat from the braising liquid; simmer it uncovered briefly if you want thicker gravy. Divide beef into large pieces or slice across the grain and serve with vegetables and gravy.
Nutrition
Serving: 1portion with vegetables and gravyCalories: 537.6kcalCarbohydrates: 25.4gProtein: 57.4gFat: 21.6gSodium: 857.6mgFiber: 5.3g
Video
Notes
Video reference: Laura in the Kitchen, Perfect Pot Roast, published October 27, 2021. It shows a chuck roast seared and braised at 325°F, with vegetables. The demonstration includes wine, celery and rosemary; this version uses broth, tomato paste and thyme, and adds both carrots and potatoes later.
Cooking time is an estimate: thickness, pot and oven affect tenderness. Whole beef roast must reach at least 145°F/63°C and rest at least 3 minutes for safety; chuck usually needs much longer to become fork-tender. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days and reheat to 165°F/74°C.
Nutrition is calculated from ANSES Ciqual 2025 ingredient averages, including all gravy and oil, divided into six portions. Chuck fat content and fat skimmed away vary substantially. Values below a reporting threshold use half that threshold.
Illustrative budget, not a current price quote: beef $19, potatoes $1.50, carrots $1, onion/garlic $1, broth $1.50, oil/flour/tomato paste/herbs $1 = $25 for six servings.
