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Roasts

Sunday Pot Roast

Pot roast is the most forgiving thing you can make with a big cut of beef. Chuck is ideal: it has the marbling and connective tissue that break down into something spoon-tender. The work is all in the first twenty minutes.

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Sunday pot roast with carrots and potatoes — Alaron Farm Kitchen
Cut
Roasts
Difficulty
Easy
Prep
25 min
Cook
3 hr
Total
3 hr 25 min
Serves
6
Season
Fall / Winter
Method
Braise

Ingredients

  • 3½ lb Alaron Farms chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral cooking oil
  • 1 yellow onion, quartered
  • 4 carrots, cut into 2-inch lengths
  • 1½ lb small Yukon Gold potatoes, halved
  • 3 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

What You'll Need

  • Dutch oven with lid
  • Tongs
  • Instant-read meat thermometer
  • Wooden spoon
Braised beef roast with carrots and pearl onions in a Dutch oven.

The Cut

Roasts

Sunday dinner starts here.

Cook by cut

Before You Start

  • Pat the roast dry and season all sides generously with salt and pepper.
  • Let it sit at room temperature for 30 minutes before it goes in the pan.
  • Preheat the oven to 325°F.

Method

  1. 01

    Sear the roast

    Heat the oil in the Dutch oven over medium-high. Sear the roast on every side, about 4 minutes per face, until deeply browned all over. Move it to a plate.

  2. 02

    Build the base

    Add the onion and cook 5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens.

  3. 03

    Deglaze and return the roast

    Pour in the stock and scrape up every browned bit. Return the roast to the pot and add the rosemary and thyme.

  4. 04

    Braise

    Bring to a simmer, cover, and transfer to the oven for 2 hours. Add the carrots and potatoes, then continue cooking 45–60 minutes more, until the beef shreds with a fork.

  5. 05

    Rest and serve

    Let the pot sit 15 minutes off the heat before lifting the roast out. Skim the fat from the braising liquid and spoon it over the sliced beef and vegetables.

Kitchen Notes

  • Chuck is the right cut. Round roast works but will be noticeably less tender — give it an extra 30 minutes.
  • Add potatoes and carrots at the two-hour mark, not the start, or they'll turn to mush.
  • The braising liquid should come about halfway up the roast, not cover it.
  • For beef food-safety guidance, follow the USDA's current minimum internal temperature recommendations.

How to Serve It

  • Serve the beef sliced or pulled, with the vegetables alongside and the pan liquid spooned over.
  • Horseradish, grainy mustard, or a spoonful of the braising jus.
  • Leftovers make excellent shredded beef sandwiches with the jus for dipping.

Storage & Leftovers

  • Refrigerate within 2 hours and use within 3–4 days.
  • Freeze with the liquid up to 3 months; thaw in the refrigerator.
  • Reheat covered at 325°F with a splash of stock.

Using Another Cut?

Rump Roast

Leaner and firmer; add 30 minutes and slice rather than shred.

Short Ribs

Same method, reduces the cook time by about 30 minutes.

More recipes with this cut

Boneless chuck beef braised in red-wine sauce with carrots and pearl onions.
Braising

Red Wine Braised Beef

Chuck, red wine and three hours in a low oven — the deep, glossy braise that anchors a Sunday table and gets better on Monday.

Get this cut in your Alaron order

Roasts, delivered from the farm.

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