Ingredients

1 tablespoon olive oil

3 to 4 pounds chuck roast (or rump roast)

1 large yellow onion, chopped (or two small onions)

2 cups beef broth (or as needed)

1 cup red wine

4 cloves garlic, coarsely chopped

½ teaspoon dried rosemary

½ teaspoon dried thyme leaves

1 bay leaf

1 pound baby potatoes (or chopped red potatoes)

4 carrots, cut into 2-inch pieces

2 ribs celery, cut into 1½-inch pieces

All-purpose flour or cornstarch (for optional gravy)

Butter (for optional roux-based gravy)

Instructions

Step 1: Preheat your oven to 300°F.

Step 2: Season the roast generously with salt and pepper on all sides.

Step 3: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side. Add more oil if needed.

Step 4: Arrange the chopped onions around the roast. In a bowl, mix the beef broth, red wine, garlic, rosemary, and thyme, then pour over the roast. Add the bay leaf to the pot.

Step 5: Bring the liquid to a gentle simmer on the stovetop over medium-high heat. Once simmering, cover the pot and transfer it to the oven. Cook for 2 hours.

Step 6: After 2 hours, add the potatoes, carrots, and celery to the pot. Return to the oven and cook an additional 2 hours (for a 4-pound roast) or until the meat and potatoes are fork-tender.

Step 7: Remove and discard the bay leaf. Pull the beef into large pieces with a fork or slice into thick slices. Serve with the cooking juices or prepare a gravy using flour and butter if desired.

Tips & Variations

For a richer flavor, choose a dry red wine like Cabernet Sauvignon or Merlot, or substitute with extra beef broth if you prefer no alcohol.

Make a simple gravy by whisking together butter and flour in a pan, then slowly adding cooking juices until thickened.

Feel free to add other root vegetables like parsnips or turnips for variety.

Use a slow cooker instead of the oven by following initial searing steps, then cooking on low for 8 hours.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day. For longer storage, freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, chuck or rump roast works best because they become tender during slow cooking. Avoid lean cuts like sirloin, as they can dry out.

Do I need to add wine to the recipe?

The wine adds depth and richness, but you can substitute it with additional beef broth if you prefer to avoid alcohol. The dish will still be flavorful and delicious.