Storage: The pot roast can be refrigerated for up to 5 days, or frozen, tightly wrapped for up to 2 months.
Make ahead: The pot roast is best if made at least a day before you plan to serve it. To serve, reheat in a 300-degree oven until desired temperature is reached.
- 3- to 4-pound boneless beef chuck roast, preferably tied
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 large yellow onions, halved through the root and thinly sliced
- 6 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons onion powder
- One (28-ounce) can whole peeled tomatoes
- 1 cup beef stock
- 3/4 cup dry red wine
- 1 pound new potatoes, halved if large
- 2 large carrots, halved lengthwise if thick, and cut into 1/2-inch chunks
Preheat the oven to 325 degrees; position the rack in the middle.
Thoroughly pat the roast dry and season generously all over with salt and pepper. In a Dutch oven or other large ovenproof pot with a lid, heat 2 tablespoons oil over medium-high heat until shimmering. Add the roast and sear, turning until browned on all sides, 3 to 4 minutes per side.
Transfer the seared roast to a cutting board. Add the remaining 2 tablespoons oil to the pan, followed by the onions, garlic and bay leaves and cook, stirring often, until the onions soften and start to caramelize, 7 to 10 minutes. Add the onion powder and cook, stirring, until fragrant, about 1 minute.
Add the tomatoes with their juice, stock, wine and 1/2 teaspoon salt. Gently break up the tomatoes with the back of a spoon and bring the mixture to a boil. Nestle the seared meat into the sauce, spooning sauce on top.
Cover the pot with a piece of parchment paper, followed by the lid, and transfer to the oven. Cook for 2 hours; then remove from the oven, uncover and carefully flip the meat over. Add the potatoes and carrots, tucking them into the sauce. Re-cover with the parchment and the lid, and continue to cook until the vegetables are soft and the meat is fork-tender, about 2 hours.
Transfer the meat to a carving board, drape loosely with foil, and let rest 10 to 15 minutes before slicing. Arrange the sliced meat on a serving platter and surround it with the potatoes, carrots and any large pieces of tomato. Discard the bay leaves. Set the pan over medium-high heat and boil, stirring occasionally, until the sauce is reduced by one-third, about 10 minutes. Spoon the sauce over the meat and vegetables and serve warm.
NOTE: To make the meat in a slow cooker, follow the searing instructions for the meat and vegetables, then transfer them to a slow cooker, add the remaining ingredients, and cook on low for 8 to 10 hours.
Adapted from “The Jewish Cookbook” by Leah Koenig (Phaidon, 2019).
Tested by Olga Massov; email questions to email@example.com.
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Calories: 480; Total Fat: 27 g; Saturated Fat: 10 g; Cholesterol: 115 mg; Sodium: 300 mg; Carbohydrates: 20 g; Dietary Fiber: 3 g; Sugars: 5 g; Protein: 36 g.