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Pot Roast

Chuck roast slowly braised with yellow potatoes, carrots, celery, and onion.

Prep
20 min
Cook
4 hr 10 min
Total
4 hr 30 min
Yield
6 servings
Finished Pot Roast

Instructions

  1. Heat the oven

    Heat the oven to 275°F.

  2. Prepare the vegetables

    Halve the onion and cut it into ¼-inch-wide strips. Cut the carrots and celery into 2-inch pieces. Peel and smash the garlic cloves. Roughly chop enough thyme to measure 1 teaspoon, plus more for serving. Quarter the medium yellow potatoes.

  3. Season the roast

    Pat the chuck roast dry. Season evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sprinkle the flour over the roast and rub it in to coat the meat evenly.

  4. Sear the roast

    Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the roast until a golden-brown crust forms on both sides, about 4 minutes per side. The beef will finish cooking in the oven. Transfer to a clean plate.

  5. Cook the vegetables

    Reduce the heat to medium. Add the onion, carrots, celery, garlic, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon black pepper. Cook, stirring, until the onion begins to soften, about 4 minutes.

  6. Make the sauce

    Stir in the Dijon mustard, tomato paste, and smoked paprika until thoroughly combined. Pour in the apple cider vinegar. Cook, stirring and scraping up the browned bits, until the vinegar has reduced by half, about 2 minutes.

  7. Assemble the roast

    Stir in the beef broth and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Add the 1 teaspoon chopped thyme and bay leaves. Nestle the roast and its accumulated juices into the center of the Dutch oven, then arrange the potatoes around it.

  8. Braise the roast

    Cover the Dutch oven with a fitted lid and transfer to the oven. Cook until the beef is fall-apart tender, about 4 hours.

  9. Rest and shred the beef

    Remove the Dutch oven from the oven. Let the roast rest in the sauce for 10 minutes. Discard the bay leaves, then shred the beef into large chunks.

  10. Serve the roast

    Divide the beef, onion, carrots, celery, and potatoes among shallow bowls. Ladle the sauce over the top and finish with fresh thyme.