The Perfect Pot Roast


  • 4 lb. boneless chuck roast (marbled)
  • 3 tbsp. vegetable oil, divided
  • 1½ lbs. small red potatoes (quartered)
  • ¼ cup crushed tomatoes
  • 1 yellow onion, chopped
  • 4 large carrots, cut into rough 1-inch chunks
  • 3 c. beef (or chicken) broth
  • 1/2 cup dry white wine
  • 6 cloves roasted garlic, minced
  • 4 sprigs fresh thyme, stems removed
  • 1 tbsp. chopped fresh parsley (optional)
  • 2 large cloves garlic, finely chopped
  • Kosher sea salt + ground black pepper
  • 2 bay leaves

Step 1

Preheat oven to 320 degrees. Then, in a large Dutch oven, heat oil over medium high heat until almost smoking. Pat beef chuck roast dry, season all sides well with salt and pepper, and sear for about 5 minutes on each side. Set roast aside on a large plate.

Step 2

Turn heat down to medium. Add carrots, potatoes, celery, and onions and cook for 5 minutes. Add garlic, parsley, and thyme and cook for 1 minute. Then add one cup of white wine and cook until it is reduced to about 1/3 of its original liquid.

Step 3

While cooking, use a spatula to stir and scrape up any vegetable bits that are stuck to the bottom of the Dutch oven. Then add roast into the pot and turn it around a few times to coat with the wine braised vegetables.

Step 4

Add crushed tomatoes, bay leaf and broth to the pot then cover, and transfer to the oven for ~3 hours.

Step 5

Serve pot roast in a large shallow platter with sauces poured over it, family style. Garnish with chopped parsley.