Sunday Pot Roast with Real Pan Gravy

By Sprig Originals ✓ · cooked up in Sprig

A 3-pound chuck roast gets a hard, dark sear, then goes into a covered low oven with wine, stock and aromatics until it pulls apart under a fork. The real lesson here is the finish: you strain the braising liquid, skim the fat, reduce it hard, and build a glossy gravy that tastes like the roast itself instead of a packet. Carrots and potatoes go in late so they arrive tender instead of dissolved.

Ingredients

• 3 to 3 1/2 lb boneless beef chuck roast, tied if loose
• 2 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil such as canola

• 2 tbsp unsalted butter
• 2 medium yellow onions, cut into thick wedges
• 3 stalk celery, cut into 2-inch pieces
• 6 clove garlic, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine such as Cabernet or Merlot
• 3 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 sprig fresh rosemary
• 6 sprig fresh thyme
• 2 bay leaves

• 1 1/2 lb Yukon Gold potatoes, halved or quartered into 2-inch chunks
• 1 lb carrots, peeled and cut into 2-inch lengths
• 1/2 tsp kosher salt

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp red wine vinegar or balsamic vinegar
• Kosher salt and black pepper, to taste
• 2 tbsp chopped fresh parsley, for serving

Instructions

1. Pat the chuck roast completely dry with paper towels, then season it all over with 2 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Let it sit uncovered at room temperature for 45 minutes if you have time — a dry, tempered surface is what gives you a dark crust instead of gray steam.
2. Set an oven rack in the lower third and heat the oven to 325°F.
3. Heat 2 tablespoons oil in a 6- to 7-quart Dutch oven over medium-high until it shimmers and just begins to wisp smoke, about 3 minutes. Lay the roast in and do not touch it for 5 to 6 minutes, until the underside is deep mahogany brown. Sear every side the same way, including the narrow edges, 18 to 22 minutes total. Transfer the roast to a plate.
4. Pour off all but about 1 tablespoon of fat. Lower the heat to medium, add 2 tablespoons butter, then the onion wedges, celery and smashed garlic. Cook 6 to 8 minutes, scraping the browned bits off the bottom as the vegetables release moisture.
5. Stir in the tomato paste and cook 2 minutes, until it darkens from bright red to brick. Pour in the red wine, bring to a brisk simmer, and reduce by about half, 4 to 5 minutes, scraping up any remaining fond.
6. Add the beef broth, Worcestershire, rosemary, thyme and bay leaves. Return the roast and any juices from the plate; the liquid should come about two-thirds up the meat, not cover it. Bring just to a bare simmer.
7. Cover with the lid and transfer to the 325°F oven. Braise for 2 hours, flipping the roast once at the halfway mark.
8. Add the potatoes and carrots around the roast, sprinkle them with 1/2 teaspoon salt, re-cover, and return to the oven for 1 hour to 1 hour 30 minutes more. The roast is done when a fork twists out of the center with no resistance and the internal temperature reads 200–205°F. If it still feels tight, give it another 30 minutes — chuck goes from tough to tender on its own schedule.
9. Move the roast to a cutting board and tent loosely with foil. Using a slotted spoon, lift the potatoes and carrots into a serving dish and cover; discard the spent onion, celery and herb stems or leave them in the pot for straining.
10. Strain the braising liquid through a fine-mesh sieve into a large measuring cup or fat separator, pressing gently on the solids to get every drop, then discard the solids. Let it settle 5 minutes and skim off the fat that rises, or pour off the clear liquid from a fat separator. You should have about 3 cups.
11. Wipe the Dutch oven clean and set it over medium heat. Melt 3 tablespoons butter, whisk in 3 tablespoons flour, and cook the roux 2 minutes, whisking constantly, until it smells nutty and turns the color of peanut butter.
12. Whisk in the strained liquid a splash at a time for the first cup so the roux stays smooth, then add the rest in a steady stream. Simmer, whisking, for 6 to 8 minutes until the gravy coats the back of a spoon. Stir in the vinegar and taste — add salt and pepper as needed; broths vary a lot here.
13. Pull the roast apart into large chunks along its natural seams, discarding any big pockets of fat and the kitchen twine. Arrange on a platter with the potatoes and carrots, spoon over some gravy, scatter with parsley, and serve the rest of the gravy alongside.

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Nutrition (per serving, estimated)

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