First Step: Season the Beef Start by generously seasoning the 3 ½ to 4 pounds beef chuck roast all over with coarse salt. Place it on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours this step helps enhance the flavor but is optional if you’re short on time. Once ready, remove it from the fridge and season all sides with fresh cracked pepper, preparing the meat for a perfect sear.

Second Step: Sear the Beef Heat 2 tablespoons olive oil in a large Dutch oven over high heat until it’s lightly smoking. Add the beef, reduce the heat to medium, and sear on all sides until golden brown, about 3-4 minutes per side. This creates a flavorful crust that locks in juices, so take your time to get it right. Once done, remove the beef and set it aside for now.

Third Step: Sauté the Aromatics Add the 1 peeled julienne yellow onion and 2 thinly sliced leeks to the pot, seasoning with a bit of salt. Sauté for 4-6 minutes, then reduce the heat to low-medium and cook for another 10 minutes until they brown nicely. Next, stir in the 6 thinly sliced garlic cloves and cook for 30-45 seconds until fragrant, building a strong flavor base for your pot roast.

Fourth Step: Deglaze and Build the Base Deglaze the pot with ¼ cup of the red wine, cooking until it’s fully absorbed to lift those tasty bits from the bottom. Stir in 3 tablespoons tomato paste and cook for 2-3 minutes until it’s incorporated. Pour in the remaining ¾ cup wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, and 8 to 10 fresh parsley stems, along with salt and pepper to taste, and stir everything together for a rich broth.

Fifth Step: Braise the Beef Return the seared beef to the pot and bring the mixture to a boil. Cover with a lid and place the pot on a rack in the lower third of the oven at 325°F. Let it cook for 3 ½ to 4 hours, or until the meat is fork-tender and reaches an internal temperature of 200° to 210°F. For substitutions, if adapting for dietary needs, use vegetable stock to keep it vegetarian-friendly.

Sixth Step: Add the Vegetables About 70 minutes before the end of cooking, add the 2 pounds baby Yukon potatoes, 6 peeled carrots cut into 2-inch pieces, 4 ribs celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes to the pot. This timing ensures they cook perfectly without getting mushy, and you can swap veggies based on preferences for added variety.

Seventh Step: Thicken the Sauce Once the beef is done, remove it from the oven and set it aside. Mix softened butter and flour to make a beurre manie, then add it to the pot with the cooking liquid and vegetables. Cook over low to medium heat for 3-5 minutes until the sauce thickens to a gravy consistency, stirring in 1 tablespoon red wine vinegar and ½ cup Worcestershire sauce to taste for extra flavor.

Final Step: Serve the Pot Roast Return the beef to the pot and give it a gentle stir to coat everything in the gravy. Garnish with optional finely minced parsley for a fresh touch, and serve hot with the vegetables and sauce. This pot roast pairs great with sides like those in our garlic butter steak and potatoes recipe, adding more variety to your meal.