Pot Roast
Quick answer
Pot Roast is a cornerstone of American home cooking, where a tough cut of beef is braised low and slow with vegetables and stock until it can be pulled apart with a fork.
What makes this special
- Chuck roast collagen converts to silky gelatin during the three-hour braise for this Pot Roast.
- Chuck's collagen converts to gelatin over 3 hours braising for moist pull-apart texture
- Tomato paste sautéed first builds umami before the beef stock reduces
Key ingredients
Core cooking flow
- 1 Pat the 900 g chuck roast dry, then season it evenly with 1 teaspoon salt.
- 2 Heat 2 tablespoons olive oil in a heavy pot over medium-high heat.
- 3 Remove the beef briefly, then cook the onion and garlic in the same pot over medium heat.
Pot Roast is a cornerstone of American home cooking, where a tough cut of beef is braised low and slow with vegetables and stock until it can be pulled apart with a fork. Chuck roast is the ideal choice - its abundant connective tissue and intramuscular fat break down over hours of gentle heat, converting collagen into gelatin that makes the meat moist and rich. Searing the beef on all sides builds a brown crust that contributes deep flavor, and adding tomato paste to the pan before deglazing creates an umami-rich foundation. Beef stock is poured to about two-thirds up the side of the meat, and the covered pot goes into a 160-degree oven for at least three hours, during which the liquid reduces and concentrates into a natural gravy. Carrots and potatoes are added in the final hour so they hold their shape while absorbing the braising liquid's flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat the 900 g chuck roast dry, then season it evenly with 1 teaspoon salt.
Cut the carrots, potatoes, onion, and garlic into sturdy pieces so they can braise without falling apart.
- 2Control
Heat 2 tablespoons olive oil in a heavy pot over medium-high heat.
Sear the beef for 3-4 minutes per side until a deep brown crust forms, avoiding constant movement so the sauce gains depth.
- 3Control
Remove the beef briefly, then cook the onion and garlic in the same pot over medium heat.
When fragrant and lightly softened, stir in 1 tablespoon tomato paste and cook until it darkens slightly without scorching.
- 4Step
Pour in 700 ml beef stock and scrape the browned bits from the bottom until they dissolve into the liquid.
Return the beef, making sure the stock reaches about two-thirds up the side of the roast.
- 5Control
Cover the pot and braise in a 160 degree oven for about 2 hours before adding the firmer vegetables.
The liquid should bubble gently, not boil hard, because harsh heat can tighten the meat.
- 6Finish
Add the carrots and potatoes, cover again, and braise for about 1 more hour.
When the beef pulls apart easily with a fork, slice or shred it and serve with the vegetables and reduced sauce.
After the steps
Pick a recipe that fits this dish.
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