Main dish

The Most Delicious Pot Roast of All Time

It’s fancy but not fussy.

Recipe via thekitchn.com

Instructions

1. 1

   Arrange a rack in the lower third of the oven and heat the oven to 350℉.

2. 2

   Place 4 ounces chopped thick-cut bacon in a 5-quart or larger Dutch oven or heavy-bottomed oven-safe pot with a tight-fitting lid. Cook over medium heat, stirring occasionally, until the bacon is browned and crisp, about 8 minutes.

3. 3

   Meanwhile, trim any excess surface fat from 1 (about 3-pound) boneless beef chuck roast, then pat dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/2 teaspoon of the black pepper.

4. 4

   When the bacon is ready, use a slotted spoon to transfer to a large plate. Add the roast to the pot and sear until well-browned on 2 sides, 3 to 4 minutes per side. Transfer to the plate with the bacon.

5. 5

   Add 1 diced medium yellow onion and 8 ounces cremini mushrooms (leave whole) to the pot. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pot, until the onions are softened, about 5 minutes.

6. 6

   Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon dried thyme, and the remaining 1/4 teaspoon black pepper. Cook, stirring often, until the tomato paste is darkened in color, about 1 minute. Sprinkle with 3 tablespoons all-purpose flour. Stir to coat and cook for 1 minute to cook the floury taste out.

7. 7

   Stir in 1 1/2 cups low-sodium beef broth and scrape up any browned bits from the bottom of the pot. Stir in 1 (750-ml) bottle dry red wine and the bacon. Return the roast and any accumulated juices to the pot. Bring to a simmer.

8. 8

   Cover and transfer to the oven. Cook for 2 hours. Meanwhile, peel and cut 12 ounces carrots crosswise into 2-inch pieces. If any pieces are wider than 1 1/2 inches, halve them lengthwise.

9. 9

   Uncover and flip the roast. Scatter 1 pound baby yellow potatoes around the roast, making sure they are submerged in the liquid. Scatter the carrots around the roast, making sure they are mostly submerged. Return to the oven and cook uncovered until the roast is very tender and a knife slides easily into the center of the roast, 1 to 1 1/2 hours more.

10. 10

    Taste the sauce and season with kosher salt as needed. Remove and discard the thyme stems if using fresh thyme. Shred the roast right in the pot into bite-size pieces with tongs, or transfer the roast to a cutting board and cut across the grain into thick slices (it will be easier to cut if cooled slightly first). Serve with the vegetables and sauce, garnished with chopped fresh thyme leaves if desired.

11. 11

    Make ahead: The pot roast can be made up to 1 day in advance. Let cool completely, then cover and refrigerate. Reheat covered over medium heat on the stovetop or in a 325ºF oven, flipping the roast occasionally, until warmed through.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.