Pot Roast with Potatoes & Onions

Intensity notes:

• Active intensity – You’ll be busy for the first 20–25 minutes (patting dry, seasoning, searing, deglazing).

• Passive intensity – After the oven or stovetop is set to low, the roast does the work. Check every hour.

• Flavor intensity – Deep, rich, umami‑forward with natural sweetness from onions.

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Ingredients

For the roast:

• 3–4 lbs (1.4–1.8 kg) chuck roast (or bottom round)

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp olive oil (or avocado oil)

For the vegetables & liquid:

• 2 large yellow onions, sliced into ½‑inch rings

• 1.5 lbs (680 g) baby Yukon Gold or red potatoes (halved if large)

• 4 cloves garlic, smashed

• 2 cups low‑sodium beef broth

• 1 cup dry red wine (optional – or use extra broth)

• 2 tbsp tomato paste

• 3 sprigs fresh thyme

• 2 bay leaves

• 1 tbsp Worcestershire sauce

For finishing (optional):

• Fresh parsley, chopped

• Cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) to thicken gravy

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Step‑by‑Step Instructions

1. Prep and season the beef (5 minutes)

Pat the chuck roast completely dry with paper towels. Moisture is the enemy of a good sear. Sprinkle generously with salt and black pepper on all sides.

2. Sear the roast (10 minutes)

Heat a large Dutch oven or heavy‑bottomed pot over medium‑high heat. Add olive oil and wait until it shimmers. Carefully place the roast in the pot. Sear without moving for 4–5 minutes until a deep brown crust forms. Flip and repeat on all sides (including the edges). Transfer roast to a plate.

3. Cook the onions (8 minutes)

Reduce heat to medium. Add sliced onions to the same pot (no need to wipe it out – those brown bits are gold). Cook for 6–8 minutes, stirring occasionally, until onions are soft and lightly caramelized. Scrape the bottom of the pot to lift the fond (flavor crystals).

4. Build the braising liquid (5 minutes)

Add tomato paste and smashed garlic. Cook for 1 minute until the paste darkens. Pour in red wine (if using) and let it bubble for 2 minutes, scraping the pan. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a simmer.

5. Low‑and‑slow braise (3 hours)

Return the seared roast to the pot, nestling it into the onions and liquid. Liquid should come about halfway up the meat – add more broth if needed.
For oven: Cover and place in a 325°F (163°C) oven for 3 hours.
For stovetop: Cover, reduce heat to the lowest possible simmer, and cook for 3 hours, checking occasionally that the liquid isn’t boiling (just a few lazy bubbles).

6. Add potatoes (final 45 minutes)

After 2 hours 15 minutes of total braising time, remove the lid. Scatter the halved potatoes around the roast. They will partially sit in the liquid. Replace lid and continue cooking for another 45 minutes, or until potatoes are tender and the beef shreds easily with a fork.

7. Rest and serve (10 minutes)

Carefully transfer the roast to a cutting board. Let it rest for 10 minutes. Meanwhile, spoon out potatoes and onions into a serving dish. If you want a thicker gravy, remove the thyme stems and bay leaves, then whisk in the cornstarch slurry over medium heat until thickened.

Slice the roast against the grain or simply pull it apart with two forks. Serve with potatoes, onions, and plenty of gravy.

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The Last of the Recipe (Finishing Tips & Serving Suggestions)

How to know it’s done: The meat should offer no resistance when pierced with a fork. If it’s still tough, give it another 30 minutes – pot roast only gets better.

What to do with leftovers: Shredded pot roast is sensational in sandwiches (with provolone and horseradish sauce), over creamy polenta, or stirred into pasta. Potatoes can be mashed into the leftover gravy for a quick soup.

Make‑ahead magic: This recipe tastes even better the next day. Refrigerate whole (or shredded) in its juices. The fat will solidify on top – easily scrape it off before reheating.

Avoid these mistakes:

• Don’t skip the sear – it builds deep, roasted flavor.

• Don’t boil the liquid – a low simmer keeps meat tender. Boiling makes it stringy.

• Don’t add potatoes too early – they’ll turn to mush.

Wine pairing: A bold red like Cabernet Sauvignon, Malbec, or Syrah echoes the richness of the beef. For non‑alcoholic, try dark cherry juice mixed with broth.

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Nutrition Information

*Per serving (approx. 1/6 of recipe, including potatoes, onions, and gravy)*