The GüdDish Pot Roast

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Pot Roast. The GüdDish.

Serves 6 · 25–35 min prep · 220–235 min total · Pull at 195°F, then rest 15 min · 8 steps

Ingredients

Ingredients for Pot Roast
  • 4 lb beef chuck roast
  • 2 yellow onions, chopped
  • 5 garlic ground cloves, smashed or minced
  • 3 carrots, cut into chunks
  • 2 celery ribs, chopped
  • 3 tbs olive oil or neutral oil
  • 2 cups low-sodium beef broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tsp ground black pepper
  • 2 tbs kosher salt

Method

  1. 1

    Pat the beef chuck roast dry. Season generously on all sides with kosher salt and black pepper. Be honest with the salt. This is a big piece of meat.

    2tbskosher salt
    2tspground black pepper
    4lbsbeef chuck roast
    2clow-sodium beef broth
  2. 2

    Heat oil in a Dutch oven or heavy pot over medium-high heat until it shimmers. Brown the roast on all sides until the crust is deep brown, not pale. Move the meat to a plate. Keep the fat and the browned bits in the pot. That crust is most of the sauce later.

    3tbsolive oil or neutral oil
  3. 3

    Lower the heat to medium. Add the onion, carrot, celery, and garlic to the pot and cook until soft and lightly browned, about 6 to 8 minutes.

    3carrots, cut into chunks
    2celery ribs, chopped
    2yellow onions, chopped
    5garlic ground cloves, smashed or minced
  4. 4

    Splash in a little of the broth and scrape up every browned bit from the bottom of the pot.

  5. 5

    Return the roast to the pot. Add enough beef broth to come about halfway up the sides of the meat. Tuck in the thyme and bay leaves. The meat should not be swimming.

    3 sprigsfresh thyme
    2bay leaves
  6. 6

    Cover and cook in a 300 to 325°F oven until a fork slides into the thickest part with no fight, usually 3 to 3½ hours for a 3 to 4 pound roast. If you prefer the slow cooker, do the same sear and aromatics, then cook on low 8 to 10 hours.

  7. 7

    Transfer the roast to a board and tent loosely. Skim fat from the braising liquid. Reduce the juices a few minutes on the stove if you want them thicker. Salt to taste.

  8. 8

    Serve the pot roast with the braising vegetables and plenty of sauce.