This classic Beef Pot Roast recipe is as easy as it gets. Beef chuck roast cooks low and slow in a wine and herb infused broth until fall apart tender. Carrots and potatoes are added in the last 30 minutes and served in a bowl with warm bread and a quick gravy.
Meanwhile pat the chuck roast with paper towel before seasoning both sides with kosher salt.
04Once the pot is hot, sear the roast for 4 to 5 minutes a side. When a good crust has formed (on both sides), use tongs to transfer the roast to a plate.
05Reduce the heat to medium and add in the chopped onions. Cook until softened about 5-8 minutes. Add in the chopped garlic, stir and cook for 1 minute.
06Deglaze the pot with the wine and scrape the browned bits from the bottom of the pot. Then pour in the beef broth. Transfer the roast back into the pot and add in the thyme, bay leaf and black pepper.
07Cover and bring to a simmer before sliding the pot into a preheated 350° oven. Cook for 2 hours.
08After the 2 hours, remove, uncover and add in the potatoes and carrots. Cover and place back into the oven for another 30 minutes.
09Discard the thyme stems and bay leaf.
10Use a slotted spoon to transfer the cooked carrots and potatoes to a serving bowl or plate and cover with foil to keep warm. Use tongs to transfer the pot roast to a carving board and slice. Cover that with foil also while you make the super simple gravy.
11Serve with minced fresh parsley.
12MAKE THE GRAVY:: Pour the remaining liquids into a fat separator. Pull the plug in the spout and pour the drippings (leaving the fat in the cup) into a sauce pan.
13Bring to a boil (this takes only minutes) while you mix 1 tablespoon cornstarch with 1 tablespoon water.
14Once boiling, whisk while pouring in the cornstarch slurry. It should thicken immediately. Pour into a gravy boat or bowl and drizzle over pot roast and vegetables.