Fall-Apart Pot Roast with New Potatoes and Carrots

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Fall-Apart Pot Roast with New Potatoes and Carrots

A rich, low-and-slow braised chuck roast with new potatoes and carrots — so tender it falls apart with a fork.

Prep time: 20 minutes

Cook time: 4 hours

Servings: 6

Ingredients

For the Roast

• 3½ lb boneless chuck roast

• 1½ tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

• 1 large yellow onion, sliced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (or additional broth)

• 2 cups beef broth

• 2 tbsp Worcestershire sauce

• 3 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

For the Vegetables

• 1½ lb baby new potatoes, halved if large

• 1 lb carrots, cut into 2-inch pieces

Instructions

Season and sear the roast

Pat the chuck roast dry and season generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast 4-5 minutes per side until deeply browned. Remove to a plate.

Sauté the aromatics

Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, and cook 1 minute more until fragrant.

Build the braising liquid

Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Braise low and slow

Return the roast to the pot, nestling it into the liquid. Cover and transfer to a 300°F oven. Braise for 3 hours.

Add the vegetables

Add the potatoes and carrots around the roast. Cover and continue braising 1 to 1½ hours, until the roast is fork-tender and shreds easily.

Rest and shred

Remove the pot from the oven. Let the roast rest 10 minutes, then shred or pull apart with two forks.

Serve

Discard the bay leaves and herb sprigs. Serve the roast with the potatoes, carrots, and pan juices spooned over the top.

Notes

For a thicker gravy, whisk 2 tablespoons softened butter with 2 tablespoons flour into a paste, then whisk it into the simmering pan juices after removing the roast. Leftovers keep in the fridge for up to 4 days, or freeze for up to 3 months.