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Braised pot roast Add to ...

This is a basic braise that you can apply to any type of roast. Here we're using a chuck roast but you can use a tougher cut (like outside round) and still have great results.

  • Preparation time: 20 minutes
  • Cooking time: 2 to 3 hours
  • Ready time: 2 to 3 hours


1.2 kg boneless, chuck roast


2 tablespoons vegetable oil

1 medium onion, roughly chopped

1 carrot, peeled and roughly chopped

2 stalks celery, roughly chopped

2 dry bay leaves

1 to 2 cups beef stock

1 cup red wine (optional, replace with extra beef stock if desired)


Preheat oven to 325 F.

Salt the roast well on all sides.

Pour the oil into a Dutch oven (or a large oven-safe pan) and heat over med-high. Sear the beef on all sides til golden brown.

Remove from Dutch oven

Add carrots, celery and onion to the dutch oven and sauté for 3 to 4 minutes until browning.

Add back the roast.

Add the stock, wine and bay leaf to come one-third up the side of the roast and bring to a simmer.

Cover and put in oven.

Cook in oven until fork tender (2 to 3 hours)

You can remove the roast and keep it warm while skimming the fat off the cooking liquid and reducing it to a sauce. Strain out the vegetables first if you wish.

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