Low and Slow Beef Chuck Pot Roast
A comforting alternative to Beef Bourguignon, this dish features a beef chuck roast braised low and slow until fork-tender. The rich sauce is built with shallots, carrots, celery, and red wine. Serve the shredded meat over baked mashed potatoes for a hearty home-style meal.
Instructions
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Prepare Ingredients
Salt all sides of the chuck roast and let it sit at room temperature for 20 minutes. In the meantime, prepare the vegetables: cut shallots into a chunky dice, celery into 1-2 inch pieces, carrots into obliques, and mince the garlic. -
Sear the Beef
Pat the beef very dry with a towel. Preheat a dutch oven or large heavy-bottomed pot over high heat with a squeeze of oil. Add the salted roast and press it into the pan. Sear for 6-7 minutes until a brown crust forms, flip, and sear the other side for 5-6 minutes. Remove the meat and set aside. -
Build the Sauce Base
Return the pot to medium heat and add 50g of butter. Add the vegetables, garlic, and a large pinch of salt. Stir and cook until caramelized and slightly softened, about 3 minutes. Add tomato paste and saute for 2 minutes until dark. Stir in flour and cook for 30-60 seconds. -
Combine for Braising
Add wine and Worcestershire sauce, stirring to deglaze the pot. Once slightly thickened, add beef base and stock. Bring to a simmer. Nestle the seared beef into the pot so it touches the bottom. Add bay leaves and thyme. -
Slow Cook
Insert a probe thermometer set to 195°F. Cover the pot, leaving the lid slightly ajar, and bake in a 275°F oven for 4-5 hours. Check at 2 hours; it should not be shreddable yet. Continue cooking for 2-3 more hours, maintaining an internal temperature of 190-205°F until the meat is fork-tender and shreddable but not falling apart. Adjust oven temperature if necessary. Taste the sauce and add salt if needed. -
Make Baked Mashed Potatoes
Peel russet potatoes and wrap each in foil. Bake on a sheet tray at 275°F for about 2 hours until tender. After the beef has rested in the cooking liquid for 30 minutes, add the potatoes to a pot with salt, butter, and sour cream. Mash until chunky but soft and season to taste. -
Serve
Serve chunks of beef on top of the baked mashed potatoes with roasted vegetables and extra sauce.
Tips
Maintain the internal meat temperature between 190°F and 205°F for the best texture.
Video
“THIS Pot Roast is Better Than Beef Bourguignon” by Brian Lagerstrom , watch on YouTube.
About this recipe
This pot roast delivers deep savory flavors through a long braise in a dutch oven. The beef becomes tender enough to shred easily with a fork, while the vegetables absorb the savory juices from the stock and wine. The process involves searing the meat for crust before simmering in the oven for several hours.
The dish is traditionally served with baked mashed potatoes, which provide a creamy contrast to the robust meat sauce. The roasted vegetables from the braise can be plated alongside the beef. The long cooking time ensures a result that is tender and flavorful without falling completely apart.
