Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 to 4 lb beef chuck roast; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil; 1 large yellow onion, sliced; 4 carrots, cut into 2-inch pieces; 3 cloves garlic, smashed; 2 cups beef broth; 1 tbsp tomato paste; 2 sprigs fresh thyme; 1 bay leaf

Slow-braised chuck roast with carrots, onions, and a rich pan gravy—the Niemann Sunday table classic.

Category: Dinner
Yield: 6 servings
Prep 30 min
Cook 3 hr
Total 3 hr 30 min

Start cooking

Ingredients

3 to 4 lb beef chuck roast
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 large yellow onion, sliced
4 carrots, cut into 2-inch pieces
3 cloves garlic, smashed
2 cups beef broth
1 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf

Instructions

Season the roast Pat the chuck roast dry. Season all sides with the salt and pepper.
Brown the meat Heat the olive oil in a heavy Dutch oven over medium-high heat. Brown the roast 4 minutes per side until deeply colored. Transfer to a plate.
Build the braise Add the onion and carrots to the pot. Cook 5 minutes, stirring, until the onion softens. Stir in the garlic and tomato paste for 1 minute.
Simmer low and slow Return the roast to the pot. Add the broth, thyme, and bay leaf. Bring to a simmer, cover, and cook over low heat for 3 hours until fork-tender.
Make the gravy Transfer the roast and vegetables to a platter. Skim fat from the liquid, simmer 5 minutes to thicken slightly, and season to taste. Spoon gravy over the roast.