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Sunday Pot Roast with Carrots
Melissa Hart

Sunday Pot Roast with Carrots

Chuck roast doesn't need tricks; it needs enough salt, a real sear and three patient hours. The carrots stay chunky so they don't vanish into the gravy. It's ready when a fork twists in the beef with almost no resistance, not when a timer says so.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into 8 wedges
  • 3 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 1/2 lbs carrots cut into 2-inch pieces

Method
 

  1. Heat the oven to 325°F and season the roast all over with the salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat and sear the beef until a dark brown crust forms, 5 to 6 minutes per broad side; transfer it to a plate.
  3. Cook the onion in the pot until browned at the edges, 5 minutes, then stir in the tomato paste and flour for 1 minute.
  4. Whisk in the broth, scraping every browned bit from the bottom, and stir in the Worcestershire, thyme and bay leaf.
  5. Return the roast and its juices to the pot, cover and braise in the oven for 2 hours.
  6. Arrange the carrots around the beef, cover again and cook until the meat pulls apart with a fork and the carrots are tender, 60 to 90 minutes more.
  7. Transfer the meat and carrots to a platter, discard the bay leaf and skim excess fat from the liquid.
  8. Simmer the gravy on the stovetop until it coats a spoon, 5 to 10 minutes, then slice or pull the roast and spoon gravy over it.