Target: 6 × 4 inches · landscape

Deeply Savory Sunday Pot Roast

245 min · 6 servings, enough for 4 with leftovers

Ingredients

□ 3 1/2 lb boneless beef chuck roast

□ 2 tsp kosher salt

□ 1 tsp black pepper

□ 2 tbsp neutral oil

□ 2 large yellow onions

□ 4 garlic cloves

□ 2 tbsp tomato paste

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□ 3 cups unsalted beef broth

□ 2 tbsp Worcestershire sauce

□ 4 sprigs thyme

□ 2 sprigs rosemary

□ 2 bay leaves

□ 1 1/2 lb small Yukon Gold potatoes

□ 1 lb large carrots, cut into 2-inch pieces

□ 1/2 cup sour cream

□ 2 tbsp prepared horseradish

□ 1 tsp Dijon mustard

□ 2 tbsp chopped parsley

1. Heat oven to 300 F, dry and season the chuck roast, then sear every side until deeply mahogany brown.

2. Cook onions 8 minutes, darken tomato paste 1 minute, deglaze with wine, and add broth, Worcestershire, and herbs.

3. Braise covered for 2 hours, then add whole small potatoes and 2-inch carrot pieces around the roast.

4. Braise 60 minutes more until beef is fork-tender and vegetables hold shape; stir the horseradish sauce.

5. Rest roast 15 minutes, reduce gravy 10 minutes, slice across the grain, and serve with parsley and sauce.

Cook’s note: A dry roast and patient sear create the browned fond that turns the braising liquid into real gravy.