Roast Beef

This is a straightforward pot roast done the old-fashioned way: sear, braise, and forget about it until dinner. A boneless beef roast gets browned in a Dutch oven, then simmers low and slow in a mix of dry wine, tomato sauce, onions, celery, and garlic powder until fork-tender.

The browning step is where all the deep, savory flavor starts. Getting a hard sear on every side of that roast before adding liquid creates a crust of caramelized proteins that dissolves into the braising liquid over the next two and a half hours. Skip this step and your pot roast will taste boiled.

Adding the carrots and potatoes an hour before the end is smart timing. They cook through without turning to mush, and they absorb the wine-tomato braising liquid as they simmer. Vegetables that go in at the start would be falling apart by the time the beef is tender.

Pro Tips

• Pat the roast dry with paper towels before seasoning. Wet meat steams instead of searing, and you won’t get that brown crust.
• Keep the heat at a gentle simmer once covered, not a rolling boil. High heat toughens the meat fibers. Low and slow breaks down the connective tissue into gelatin.
• A teaspoon of sugar in the braising liquid isn’t for sweetness. It balances the acidity of the tomato sauce and wine, rounding out the flavor.
• Let the roast rest for 10 minutes before slicing so the juices redistribute. Slice against the grain for tender pieces.

Variations

• Add a tablespoon of Worcestershire sauce to the braising liquid for extra umami depth.
• Swap the dry wine for beef broth if you prefer a non-alcoholic version.
• Toss in a handful of mushrooms with the carrots and potatoes for an earthy addition.