Pot Roast

Ingredients

• Beef Chuck Roast — 2 3/4 lb boneless, trimmed of excess outer fat, patted completely dry ($19.00)
• Kosher Salt — 1 1/2 tsp or 1 tsp fine table salt ($0.02)
• Black Pepper — 1 tsp coarsely ground ($0.10)
• Olive Oil — 2 Tbsp ($0.31)
• Yellow Onion — 1 large cut into 8 thick wedges through the root ($0.37)
• Garlic — 6 cloves peeled and smashed flat ($0.45)
• Tomato Paste — 3 Tbsp ($0.14)
• Worcestershire — 1 1/2 Tbsp ($0.11)
• Beef Broth — 1/2 cup bone broth, warmed, for deglazing ($0.31)
• Beef Broth — 2 cups bone broth, warmed, for braising ($1.25)
• Dried Thyme — 1 tsp ($0.10)
• Dried Rosemary — 1/2 tsp ($0.06)
• Bay Leaves — 2 whole dried ($0.06)
• Yukon Gold Potatoes — 1 2/3 lb quartered into large chunks ($1.43)
• Carrots — 1 lb about 5 large, peeled, cut into 2-inch chunks ($0.85)
• Cornstarch — 1 Tbsp ($0.02)
• Water — 1 Tbsp cold, for the slurry ($0.00)

Instructions

1. 11. Preheat and Prep - Position the oven rack in the lower-middle position and preheat to 300°F (150°C). Pat the beef thoroughly dry on all sides with paper towels — dry meat is critical for browning. Season every surface evenly with the kosher salt and black pepper.
2. 22. Sear the Beef - Set a 5.5- to 7-quart Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers and is faintly smoking, lay the roast into the pot. Sear undisturbed for 4–5 minutes on the first broad side until a deep, dark brown crust develops. Flip and sear the other broad side for 4 minutes, then use tongs to hold the roast upright for 1–2 minutes on the narrow edges. Transfer the seared beef to a plate.
3. 33. Brown the Aromatics and Tomato Paste - Turn the heat down to medium. Drop the onion wedges into the rendered fat and cook for 2–3 minutes until the cut edges pick up color. Add the smashed garlic and all the tomato paste. Stir continuously for 60–90 seconds, smearing the paste against the bottom of the pot until it turns from bright red to a dark, fragrant brick-red.
4. 44. Deglaze and Hydrate the Herbs - Pour in the Worcestershire sauce and ½ cup of the warm broth. Immediately scrape the bottom of the pot with a wooden spoon to dissolve all the caramelized fond into the liquid. Stir in the thyme, rosemary and bay leaves.
5. 55. Assemble and Begin the Braise - Nestle the roast and any accumulated juices back into the pot. Pour in the remaining 2 cups of warm broth around the meat until it reaches roughly one-third to halfway up the side of the roast — do not submerge it. Bring to a gentle simmer on the stove, cover tightly, and slide the pot into the oven. Braise undisturbed for 1 hour 45 minutes.
6. 66. Stagger the Root Vegetables - Carefully pull the pot out. Scatter the carrot and potato chunks around the roast, pressing them down so they sit mostly submerged in the hot liquid. Cover tightly and return to the oven for 45–60 minutes.
7. 77. Verify Tenderness - Insert a dinner fork into the center of the roast — it should slide through with virtually no resistance and twist cleanly (internal temperature typically 202–205°F). Pierce a carrot and a potato with a paring knife; they should be tender through without crumbling. If the beef still feels springy, cover and braise another 15–20 minutes.
8. 88. Rest and Finish the Pan Jus - Transfer the beef and vegetables to a warm platter, tent loosely with foil, and rest 10–15 minutes. Remove and discard the bay leaves. Skim off any excess clear oil pooling on top. Set the pot over medium heat and simmer the braising juices 4–5 minutes to concentrate. For a thicker gravy, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and spoon-coating. Spoon over the roast and serve.