Pot Roast

Ingredients

• 3 pounds boneless beef chuck roast
• 2 tablespoons neutral oil
• 2 teaspoons fine sea salt, divided
• 1 teaspoon ground black pepper
• 2 medium yellow onions, cut into thick wedges
• 4 garlic cloves, lightly crushed
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth, divided
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound carrots, cut into 2-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, halved if small or cut into 2-inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 teaspoons apple cider vinegar, divided; the second teaspoon is optional

Method

1. 1

   Step 1. Allow about 4–5 hours, longer for tough chuck. Use a 6- to 7-quart oven-safe Dutch oven with lid, a serving platter, a heatproof measuring jug and an instant-read thermometer. The 275-minute estimate includes browning, 3 1/4–3 1/2 hours braising and 15 minutes resting. About 10 minutes of gravy work overlaps the rest and is subtracted once.

2. 2

   Step 2. Heat the oven to 325°F (165°C). Pat the roast dry and season with 1 1/2 teaspoons salt and the pepper. Heat the oil in the Dutch oven over medium-high heat and brown the roast on all sides, about 10–12 minutes total. Transfer to a plate.

3. 3

   Step 3. Cook onions in the pot for 5 minutes. Stir in garlic and tomato paste for 1–2 minutes until the paste darkens slightly. Add 1 cup of the broth, scrape up browned bits and simmer 2 minutes. Add the remaining 3 cups broth, thyme, bay leaves and remaining 1/2 teaspoon salt.

4. 4

   Step 4. Return the roast and its juices. The liquid should come partway up the meat, not cover it completely. Bring to a simmer, cover tightly and braise in the oven for 2 1/2 hours.

5. 5

   Step 5. Turn the roast carefully and add carrots and potatoes around it. Cover and cook for 45–60 minutes more until vegetables are tender and beef pulls apart easily. The thickest beef center must reach at least 145°F (63°C), but tenderness requires longer cooking. If chuck resists a fork, lift out any tender vegetables and continue covered, checking every 20 minutes. Return the vegetables briefly to warm before removing everything.

6. 6

   Step 6. Transfer roast and vegetables to a platter, cover loosely and rest the meat 15 minutes. Meanwhile remove bay leaves and skim fat. If there is more than 3 cups braising liquid, simmer uncovered until reduced to about 3 cups; keep the platter covered if this takes longer. Mix cornstarch with measured cold water. Stir half the slurry into the simmering liquid, then add the rest gradually until it lightly coats a spoon. Simmer 2–3 minutes. Off the heat, stir 1 teaspoon vinegar into the gravy. Taste a cooled spoonful and add the second teaspoon only if needed to balance the richness. Slice or pull the roast and serve with vegetables and gravy.