Best Pot Roast Recipe

Ingredients

• 4 ounces thick-cut bacon (2 1/2 to 3 slices), cut crosswise into 1-inch pieces
• 1 (about 3-pound) boneless beef chuck roast
• 2 teaspoons kosher salt, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 8 ounces cremini mushrooms
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme, or 3 sprigs fresh thyme
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 1 (750-milliliter) bottle dry red wine
• 12 ounces carrots or parsnips (3 medium)
• 1 pound baby yellow, Yukon Gold, or red potatoes (1 1/2 to 2 inches wide)
• Chopped fresh thyme or parsley leaves, for garnish (optional)
• Serving options: crusty bread, cooked egg noodles

Instructions

1. 1

   Prepare the Bacon and Roast: Cut thick-cut bacon into 1-inch pieces. Season the boneless beef chuck roast generously with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Let it sit at room temperature while you prepare other ingredients.

2. 2

   Cook the Bacon: In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon pieces until crisp. Remove bacon and set aside, leaving the fat in the pot.

3. 3

   Sear the Roast: Increase heat to medium-high. Add the seasoned roast to the pot and sear on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.

4. 4

   Sauté Aromatics and Vegetables: Add diced onion and cremini mushrooms to the pot, reduce heat to medium, and sauté until softened, about 5 minutes. Add minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

5. 5

   Add Thyme and Flour: Stir in dried or fresh thyme and sprinkle the flour over the mixture. Stir well to combine and cook for 1-2 minutes to form a roux, which will thicken the sauce.

6. 6

   Deglaze with Wine and Broth: Slowly pour in the dry red wine, scraping the bottom of the pot to release browned bits. Then add low-sodium beef broth. Stir well to combine all ingredients.

7. 7

   Return Roast and Bacon to Pot: Place the seared roast back into the pot along with the cooked bacon. Cover with a tight-fitting lid and bring to a gentle simmer.

8. 8

   Braise the Roast: Reduce heat to low and let the roast braise gently for about 2 to 2 1/2 hours, or until the meat is tender and easily pulls apart with a fork.

9. 9

   Add Vegetables: About 45 minutes before the roast is done, add the carrots or parsnips and baby potatoes to the pot. Cover and continue cooking until vegetables are tender.

10. 10

    Finish and Garnish: Check seasoning and adjust salt and pepper as needed. Remove the roast and vegetables to a serving platter. Spoon sauce over the top and garnish with chopped fresh thyme or parsley if desired. Serve with crusty bread or cooked egg noodles for a complete meal.