Step by step

Method

4 steps

1. 1

   Pat a 3–4 pound chuck roast dry. Season all over with salt, pepper, and 1 teaspoon garlic powder or paprika. Dice 1 onion; cut 4 carrots and 1½ pounds potatoes into big chunks; mince 4 garlic cloves. Have 2–3 cups beef stock and optional 1 tablespoon tomato paste or Worcestershire ready.

2. 2

   Heat 2 tablespoons oil in a Dutch oven over medium-high. Brown the roast hard on all sides, 3–4 minutes per side, until deep crusty brown — don't skip this. Scoop out. Soften onion in the drippings 5 minutes; garlic and tomato paste 1 minute. Deglaze with a splash of stock, scraping the fond.

3. 3

   Return roast. Add stock to come about one-third to halfway up the meat, 1 bay leaf, 1 teaspoon thyme, and Worcestershire if using. Bring to a simmer, cover, and braise in a 325°F oven (or low stovetop) 2½–3 hours. Add carrots and potatoes for the last 45–60 minutes. Roast is done when a fork twists easily and it shreds with little effort.

4. 4

   Rest 10 minutes. Slice or shred; skim fat from the juices and taste for salt. Thicken the gravy with a flour slurry if you want it thicker. Serve with the vegetables and gravy over the meat, plus cornbread or rolls. You want fork-tender Southern pot roast with rich gravy — not a tough dry roast or bland watery broth.