Sunday Pot Roast

Serves 6 · 20 min prep · 210 min cook

Ingredients

• 3 1/2 lb beef chuck roast
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 2 large yellow onions, thickly sliced
• 4 garlic cloves, smashed
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 lb carrots, peeled and cut into 2-inch chunks
• 2 lb Yukon gold potatoes, cut into large chunks
• 2 tbsp all-purpose flour
• 3 tbsp cold water

Instructions

1. 1Pat the chuck roast dry with paper towels. Season all sides generously with the salt and black pepper.
2. 2Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Sear the roast hard on all sides until a deep brown crust forms, 4 to 5 minutes per side. Transfer the roast to a plate.
3. 3Reduce heat to medium. Add the onions and cook, stirring occasionally, until softened and lightly browned at the edges, about 5 minutes.
4. 4Stir in the garlic and tomato paste. Cook until the paste darkens a shade and smells sweet, about 1 minute.
5. 5Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen every browned bit. Tuck in the thyme sprigs and bay leaves.
6. 6Return the roast and any accumulated juices to the pot. The liquid should come one-third of the way up the meat. Bring to a gentle simmer.
7. 7Cover tightly and transfer to a 325°F oven. Braise for 2 hours without lifting the lid.
8. 8Nestle the carrots and potatoes the roast. Cover again and continue braising until the meat is fork-tender and the vegetables are soft all the way through, 1 to 1½ hours more.
9. 9Transfer the roast and vegetables to a warm platter. Tent loosely with foil and rest 10 to 15 minutes so the juices settle.
10. 10Discard the bay leaves and thyme stems. Skim excess fat from the surface of the cooking liquid if desired.
11. 11Set the Dutch oven over medium heat on the stovetop. Whisk the flour with the cold water until smooth, then whisk the slurry into the simmering juices.
12. 12Cook, stirring, until the gravy thickens and turns glossy, 3 to 5 minutes. Taste and adjust seasoning with a pinch more salt or pepper if needed.
13. 13Slice or pull the roast against the grain. Arrange with the vegetables and ladle the onion gravy generously over the top. Serve family-style.