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Beef Pot Roast

Photo: Caren Alpert
Prep time 20 mins
Other time 2 hrs, 40 mins
Yield Makes 4 servings


  • 2 tablespoons olive oil
  • 3 1/2 pounds boneless chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion, chopped
  • 1 small clove garlic, minced
  • 2 cups good-quality beef stock
  • 3 tablespoons canned crushed tomatoes
  • 1 bay leaf

Nutrition Information

  • calcium 72 mg
  • calories 839
  • caloriesfromfat 1 %
  • carbohydrate 11 g
  • cholesterol 258 mg
  • fat 51 g
  • fiber 2 g
  • iron 10 mg
  • protein 81 mg
  • satfat 18 g
  • sodium 1075 mg

How to Make It

  1. Preheat oven to 350° F. Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside. Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 ½ to 3 hours. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat. Slice the beef. Serve with steamed broccoli and baked potatoes, spooning extra cooking liquid on top.