What To Serve With Pot Roast
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When it comes to stick-to-your-ribs comfort food, it’s difficult to beat tender, flavorful pot roast. A classic main player on holiday tables, this slow-cooking dish is the meal to make when you want to impress and satisfy without a crazy amount of effort. The shredded beef meal comes complete with tender potatoes and carrots and a sauce you’ll want to spoon over everything. You’ll need some time and patience, but trust me—the result is more than worth it. Read on for all of my top tips on making the best classic pot roast that just might rival your treasured family recipe:
After preheating your oven, pat your chuck roast dry with paper towels. Then, very generously season with salt and pepper. Make sure to season all sides here—don’t be shy.
Then, heat oil in a large Dutch oven over medium-high heat. Add your beef to the pot and cook until golden brown, turning occasionally so each side gets attention. Once every side is golden brown, transfer the beef to a large plate.
In the same pot, reduce the heat to medium-low before adding the onion and tomato paste. Give it a stir to coat the onion in the paste, then add the red wine to deglaze the pan, scraping the bottom to release any of the brown bits (there’s tons of flavor there). Bring it to a simmer and cook, stirring occasionally, until the mixture is reduced by around half.
Then, add about half of the carrots and half of the potatoes to the pot. Place the beef on top, then add the remaining carrots and potatoes around the beef. Pour in the broth and add in the thyme (the whole bunch), then cover the pot and transfer to the oven. Bake the pot roast until the beef is easily shreddable with a fork. This should take around 2 hours (maybe 30 minutes more), but wait until it is perfectly shreddable. Once it’s to your liking, transfer the beef to a cutting board and your veggies to a plate using a slotted spoon.
Get rid of the thyme, then bring the pot back to the stovetop over medium heat. Bring the broth to a simmer, stirring occasionally, until it’s reduced by half—this should take around 10 minutes. Then, shred the meat with 2 forks, and divide it among all of your plates. Serve with the vegetables and broth alongside, and dig in!
The full list of ingredients and instructions can be found in the recipe below.
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days. I’d recommend storing all of your components separately.
boneless chuck roast
Kosher salt
Freshly ground black pepper
neutral oil
large yellow onion, halved, cut into 1" wedges
tomato paste
red wine
large carrots, cut into 2" pieces on the bias, divided
baby potatoes, halved if large, divided
low-sodium beef broth
small bunch fresh thyme