Pot Roast


  • 1 (4 to 5-pound) prime boneless beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 1 cup flour
  • 4 tbsp. olive oil, divided
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 tbsp. garlic, minced,
  • 2 cups good red wine, such as Burgundy or Merlot
  • 2 tablespoons Cognac or Brandy
  • 2 (14.5 oz.) cans diced tomatoes, drained
  • 1 cup beef stock
  • 1 beef bouillon cube
  • 1 tsp. sugar
  • 3 branches fresh thyme or 1/2 tsp. dried thyme
  • 2 branches fresh rosemary or 1/4 tsp. dried rosemary
  • 1 tbsp. unsalted butter, at room temperature
  • Mashed potatoes, for serving

Preheat the oven to 275 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1/2 tablespoon salt and 1 teaspoon pepper. Add flour to a large plate and dredge the whole roast in flour, including the ends. 

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1/2 tablespoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. 

Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast and its juices back into the pot, bring to a boil, and cover. Place in the oven for 3 hours for a 3-pound roast, or 4 hours for a 4-5 pound roast, until the meat is fork tender or about 160 degrees F internally.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. 

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice/pull apart the meat. 

Serve warm over mashed potatoes with the sauce spooned over it.

by The Savvy Kitchen