3-4lbbeef chuck roastfind one with nice marbling throughout
6-8large carrots peeled and cut into 2 inch pieces
4fresh garlic cloves minced
1tablespoonWorcestershire sauce(could use soy sauce instead)
3sprigs rosemary(about 3 inches each)
3springs thyme (about 3 inches each)
1tablespoonbutter at room temp
2tablespoonall purpose flour
Preheat the oven to 325°.
Place your Dutch Oven or heavy bottom pot on the stove top over medium heat, add 2 tablespoon olive oil to warm.
Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle on the 2 teaspoon salt and 1 teaspoon pepper, coating both sides.
Place the seasoned chuck roast in the pot and brown on the first side for 5 minutes, then flip and brown the other side for 5 minutes.Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.
Remove the browned roast and place it on a plate, set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots and celery to the pot and sauté for about 5 minutes.
Add in the garlic and tomato paste and stir around the pot for 1 minute.
Pour in 1 cup beef broth and deglaze the bottom of the pot. Deglazing: when you scrape up the browned bits from the bottom of the pan.
Pour in the remaining 3 cups of beef broth, Worcestershire sauce, balsamic vinegar, rosemary and thyme sprigs and bay leaves. Give it all a stir and then bring it to a boil over medium-high heat.
Once it boils remove from the heat and nestle the browned chuck roast back in the pot. Expert Tip: You want the liquid to go about ½ way up the roast. Do not submerge the entire roast.
Place the lid on the pot and pop in the 325° preheated oven for 3.5 hours.
Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.
Let them rest under a loosely tented piece of foil while you make the gravy....
Strain the liquid remaining in the pot through a fine mesh sieve set over a bowl to remove the solids (onions, celery, herbs and bay leaves), discard the solids.
Skim as much of the translucent shiny orange fat from the top of the liquid as you can. Expert Tip: Do not skip this step, leaving this fat will make your gravy greasy!
Pour the strained liquid back in the pot, bring to a simmer over medium heat.
In a small bowl mash together the room temp butter and flour, making a Beurre Manié (thickener).
Whisk the flour/butter mixture completely into the simmering sauce. Let it simmer for about 2 minutes, it should thicken into a nice gravy.
Taste the gravy for additional seasonings (salt and pepper).
Serve this pot roast sliced/pulled into individual portions with the cooked carrots and a side of mashed potatoes (recipe linked below), all topped with the herbed pan gravy.
SERVING: Recommend that you serve the pot roast, carrots and gravy with Mashed Potatoes (or Instant Pot Mashed Potatoes)Best Beef Choice - In my experience I find that using a 3-4 lb. chuck roast is the best option. It has great flavor and the best ratio of fat to meat (marbling), making it completely fork tender when braised.However you can also use an arm roast or brisket in this recipe, which will slice into nice individual slices.INSTANT POT: Make this recipe in your Instant Pot, pop over to Instant Pot Beef Pot Roast.