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beef pot roast with vegetables

Beef Pot Roast with Vegetables

A hearty, comforting pot roast where chuck beef is seared until golden, then slowly braised with root vegetables and white wine until melt-in-your-mouth tender. The long, gentle cooking transforms simple ingredients into a deeply flavorful one-pot meal with vegetables that dissolve into a luscious, naturally thickened sauce.
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: French
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sunflower oil
  • 2½ lb 1.15 kg chuck roast
  • 4 onions quartered
  • 1 large rutabaga cut into thick chunks
  • 2 celery stalks thickly sliced
  • 2 large carrots thickly sliced
  • ¾ cup dry white wine
  • 1 bouquet garni
  • Salt and black pepper
  • Chopped parsley for garnish

Method
 

  1. Preheat your oven to 300°F (150°C). Pour the sunflower oil into a large Dutch oven and heat it over high heat on the stovetop.
  2. Add the beef to the hot oil and cook for about 10 minutes, turning occasionally to brown it evenly on all sides until it develops a rich, golden crust.
  3. Remove the browned beef from the pot and set it aside temporarily. Add the onions, rutabaga, celery, and carrots to the Dutch oven, stirring well to coat them in the flavorful oil left behind.
  4. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and take on a bit of color.
  5. Move the vegetables to the sides of the pot and place the browned beef in the center, arranging the vegetables around it like a nest.
  6. Pour in the wine and ¾ cup hot water, then add the bouquet garni and season generously with salt and pepper. Bring the liquid to a boil on the stovetop, then cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 2½–3 hours until the meat is fork-tender and falling apart.
  7. Carefully transfer the cooked meat and vegetables to a warmed serving platter, cover loosely with foil, and keep warm while you prepare the gravy. Skim off any fat floating on the surface of the cooking liquid, then place the pot back on the stovetop over high heat. Boil the liquid rapidly until it reduces by half and becomes a concentrated, flavorful gravy. Taste and adjust the seasoning, then strain the gravy through a fine sieve into a warmed gravy boat.
  8. Carve the beef into thin slices and arrange on the platter with the vegetables. Garnish with fresh parsley and serve immediately with the rich gravy on the side.

Notes

What is the secret ingredient in pot roast?

The secret ingredient in pot roast is often a splash of acid, whether it's red wine, balsamic vinegar, or Worcestershire sauce, that breaks down tough meat fibers while adding depth to the braising liquid. Some cooks swear by a spoonful of tomato paste for umami richness, while others add a touch of brown sugar to balance savory flavors. The real magic, however, comes from patience: slow braising at low temperature transforms inexpensive cuts into fork-tender perfection as collagen melts into gelatin, creating that luxurious, naturally thickened sauce everyone craves.