Classic Pot Roast with Gravy
This classic pot roast features fall-apart tender beef chuck braised low and slow with red wine, beef broth, fennel, and garlic, finished with a silky pan gravy that captures all the deep, savory flavors.
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This classic pot roast features fall-apart tender beef chuck braised low and slow with red wine, beef broth, fennel, and garlic, finished with a silky pan gravy that captures all the deep, savory flavors.
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Pat the beef roast completely dry with paper towels.
Chop the fennel bulb and onion. Mince the garlic. Reserve the fennel fronds for garnish.
Season the roast generously on all sides with kosher salt and freshly ground black pepper.
In a large Dutch oven, heat olive oil over medium-high heat.
Sear the roast on all sides until a deep brown crust forms. Remove the roast from the pot and set aside.
Add the chopped onion and fennel to the pot and sauté until softened and lightly browned.
Add the minced garlic and cook for one minute more until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a spatula. Allow the wine to reduce by about half.
Add the beef broth and fresh rosemary sprigs, stirring to combine.
Return the seared roast to the pot, nestling it into the liquid.
Cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 3 to 4 hours, or until the meat is fork-tender.
Carefully remove the roast from the pot and set it on a platter to rest. Remove the rosemary sprigs.
Use an immersion blender to blend the remaining vegetables and liquid in the pot until smooth to create the gravy base.
To thicken the gravy, prepare a beurre manié. In a small bowl, mash together the softened butter and all-purpose flour with a fork until a smooth paste forms.
Bring the gravy to a simmer over medium heat. Whisk in the beurre manié a little at a time until the gravy thickens to your desired consistency.
Shred or slice the rested pot roast. Serve on a platter, pour the gravy over the top, and garnish with the reserved fennel fronds.
Cool completely and refrigerate in an airtight container for up to 3 days; reheat gently on the stovetop over medium-low heat, covered, until warmed through.
Dutch oven or heavy braising pot with a lid
Expect 2.5 to 3 hours at 325°F for a 3.5 lb chuck roast to become tender enough to fall apart with a fork.
Yes. Cool completely, refrigerate up to 3 days, then reheat gently on the stovetop or in a 350°F oven until warmed through.
Beef chuck roast is ideal because it has enough marbling and connective tissue to become tender and flavorful when braised for hours.
Replace red wine with extra beef broth, dry white wine, or beef stock. Avoid sweet wines; they will alter the savory balance.
Strain the braising liquid, then whisk in a slurry of cornstarch and cold water, or mash the cooked vegetables into the liquid for body.
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