1-Getting Started: Begin with the basics to set up your pot roast for success. Preheat your oven to 325°F (163°C) and prepare your ingredients by trimming excess fat from the beef. This step ensures even cooking and helps develop that tender pot roast texture everyone enjoys.

2-Seasoning: Season the beef generously on all sides with salt, then place it on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours. This process enhances flavor and tenderness. Once ready, remove it from the fridge and season with pepper to complete the prep.

3-Sealing in the Flavors: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it lightly smokes. Sear the beef on all sides until golden brown, about 3 to 4 minutes per side, to lock in juices and build a rich base. Easy Dinner Ideas like this start with this key step for depth.

4-Cooking the Vegetables: After searing, set the beef aside and add 1 yellow onion, peeled and julienned, along with 2 leeks, thinly sliced and rinsed. Season with salt and sauté for 4 to 6 minutes, then reduce heat to low-medium and cook for 10 more minutes until well browned. Stir in 6 thinly sliced garlic cloves and cook until fragrant, about 30 to 45 seconds.

5-Building the Broth: Deglaze the pot with ¼ cup of the red wine and cook until absorbed, which helps scrape up those tasty bits. Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes to blend with the veggies. Pour in the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems with leaves, salt, and pepper, then stir to combine.

6-Cooking the Roast: Return the seared beef to the pot and bring everything to a boil. Cover with a lid and place in the oven. Cook for 3½ to 4 hours, or until the beef reaches 200 to 210 degrees Fahrenheit and is fork-tender. About 70 minutes before the end, add 2 pounds baby Yukon potatoes, 6 peeled regular carrots or 10 baby tri-colored carrots cut into 2-inch pieces, 4 ribs of celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes.

7-Finishing Touches: Once done, remove the pot from the oven and set the beef aside. Combine ½ cup softened unsalted butter with flour to make a beurre manié, then stir it into the cooking liquid and vegetables over low to medium heat for 3 to 5 minutes until it thickens into a gravy-like sauce. Add 1 tablespoon red wine vinegar and Worcestershire sauce to taste, then return the beef to the pot.

8-Serving: Serve hot with the vegetables and sauce. For adaptations, consider vegan options by swapping beef with seitan and using vegetable broth. This pot roast recipe, with its step-by-step guidance, makes for a reliable pot roast recipe that’s both tender and full of rich flavors.