1-First Step: Prepare the Beef Begin by generously seasoning the 3 ½ to 4 pounds beef chuck roast on all sides with coarse salt. Place it on a rack over a sheet tray, uncovered, in the refrigerator for 12 to 48 hours this step helps enhance the flavor and tenderness. Once ready, remove the beef from the fridge and season all sides with fresh cracked pepper, getting it prepped for searing. This preparation ensures the meat absorbs the seasonings deeply, making your pot roast more delicious.

2-Second Step: Sear the Beef Heat 2 tablespoons olive oil in a large Dutch oven pot over high heat until it lightly smokes this usually takes about a minute. Add the beef and sear it on all sides until golden brown, about 3 to 4 minutes per side; then set it aside on a plate. Searing creates a flavorful crust that locks in juices, which is key for a succulent pot roast. For variations, you could use avocado oil instead if you prefer.

3-Third Step: Cook the Aromatics Add 1 peeled julienne yellow onion and 2 thinly sliced and rinsed leeks to the pot, season with coarse salt, and sauté for 4 to 6 minutes. Reduce the heat to low medium and cook for another 10 minutes until well browned. Stir in 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant these steps build a strong flavor base for your pot roast. This method infuses the dish with layers of taste that adapt well to different preferences.

4-Fourth Step: Build the Sauce Deglaze the pot with ¼ cup of the red wine or white wine, and cook until it’s absorbed, which helps scrape up those tasty bits from the bottom. Stir in 3 tablespoons tomato paste and cook for 2 to 3 minutes to incorporate it fully. Pour in the remaining ¾ cup red wine or white wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems with leaves, coarse salt to taste, and fresh cracked pepper to taste; stir to combine. This creates a rich broth that’s essential for braising the meat. If you’re adapting for dietary needs, consider using low-sodium stock here.

5-Fifth Step: Braise the Beef Add the seared beef back into the pot and bring everything to a boil. Cover the pot and place it on a rack in the lower third of the oven at 325°F; cook for 3½ to 4 hours or until the beef is fork tender and reaches an internal temperature of 200° to 210°. About 70 minutes before it’s done, add 2 pounds baby Yukon potatoes, 6 peeled regular or 10 baby tri-colored 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. This timing keeps the vegetables from overcooking, adapting the recipe for a heartier pot roast style.

6-Final Step: Finish and Serve Remove the beef from the pot and mix ½ cup softened unsalted butter with flour to create a beurre manie. Add it to the pot and cook over low to medium heat for 3 to 5 minutes until the sauce thickens to a gravy consistency. Stir in Worcestershire sauce and red wine vinegar to taste, then return the beef to the pot. Serve hot, perhaps with a side like the one in our creamy beef pasta recipe for a twist. The total prep time is about 30 minutes, and cook time is 4 hours and 30 minutes, ensuring a meal that’s both nutritious and adaptable.