If you’re looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make it on a cold, rainy day for a cozy dinner that the whole family will love.
For a slow-cooker version of this, check out our crock-pot recipes.
- 1 (3 to 3 1/2 pound) boneless chuck roast
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 1 1/2 cups beef broth
- 1/2 cup dry red wine
- 1/4 cup all purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds small Yukon gold potatoes
- 3 large carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- 1 medium sweet onion, cut into 1-inch wedges
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
2. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
3. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
4. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
8. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.