American · Dinner

Slow-braised pot roast

Name: Slow-braised pot roast
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 boneless beef chuck roast, 4 pounds; 2 1/2 teaspoons kosher salt, divided; 1 teaspoon black pepper; 2 tablespoons neutral oil; 2 large yellow onions, cut into wedges; 3 celery stalks, cut into 2-inch pieces; 5 garlic cloves, smashed; 2 tablespoons tomato paste; 1 cup dry red wine; 3 cups low-sodium beef stock, divided; 2 teaspoons Worcestershire sauce; 4 fresh thyme sprigs; 2 bay leaves; 1 pound carrots, cut into 2-inch pieces; 1 1/2 pounds Yukon Gold potatoes, cut into large chunks; 2 tablespoons cornstarch; 2 tablespoons cold water

Hard-seared chuck roast braised low and slow with red wine, stock, tomato, thyme, carrots, and potatoes until spoon-tender, then finished with a reduced silky gravy.

About 4 hr 55 minTotal

About 4 hr 35 minActive

$$Cost

ModerateDifficulty

Makes 8 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

1 boneless beef chuck roast, 4 pounds
2 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper
2 tablespoons neutral oil
2 large yellow onions, cut into wedges
3 celery stalks, cut into 2-inch pieces
5 garlic cloves, smashed
2 tablespoons tomato paste
1 cup dry red wine
3 cups low-sodium beef stock, divided
2 teaspoons Worcestershire sauce
4 fresh thyme sprigs
2 bay leaves
1 pound carrots, cut into 2-inch pieces
1 1/2 pounds Yukon Gold potatoes, cut into large chunks
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Pat roast dry and season with 2 teaspoons salt and pepper. Heat oil in a over medium-high and sear every broad and narrow surface until a dark crust forms, 10 to 14 minutes total; remove.
Brown onions and celery in the same pot, 6 minutes. Add garlic and tomato paste and cook until brick red. Pour in wine, scrape the fond, and boil until reduced by half. Add 2 1/2 cups stock, Worcestershire, thyme, and bay.
Return beef, cover, and braise at 300°F for 2 1/2 hours. Turn roast, add carrots and potatoes around it, cover, and continue until a fork twists easily in the beef and vegetables are tender, 60 to 90 minutes more.
Transfer beef and vegetables to a platter and rest 20 minutes. Discard herbs, skim excess fat, and simmer braising liquid. Whisk cornstarch with cold water, add gradually, and simmer 2 minutes until lightly thickened; use remaining stock only if gravy is too strong. Season with remaining salt, slice or pull beef, and serve.

United StatesAmerican home-cooking traditions

From the table

About this recipe

American pot roast belongs to a broad family of covered meat braises adapted to economical, collagen-rich beef cuts; its familiar household form cooks chuck slowly with aromatic vegetables until both meat and cooking liquid become the meal.

American pot roast is a braise, not simply a roast cooked longer. Chuck’s collagen needs time well beyond food-safe temperature to become tender. Adding vegetables late prevents them from dissolving, and reducing the cooking liquid preserves the flavor built through searing and fond. This Kwilt version follows the reviewed household adaptation: Use the convergent sear-braise-reduce method in a Dutch oven, staging vegetables late and relying on fork tenderness rather than an arbitrary clock alone.

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