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Martha Stewart-Inspired Pot Roast

Close-up of Martha Stewart-Inspired Pot Roast showing its texture
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A tender, fall-apart beef chuck roast braised low and slow with carrots, onions, and potatoes in a rich, savory gravy. This recipe is inspired by Martha Stewart’s classic American home cooking, delivering deep flavor and comforting texture. Perfect for a Sunday supper or entertaining, it’s a one-pot meal that feels special yet effortless.

Ingredients

Scale
  • 1 (4-pound, 1.8kg) beef chuck roast, patted dry
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch wedges
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 cup (31g) all-purpose flour
  • 2 cups (480ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 dried bay leaves
  • 4 fresh thyme sprigs
  • 1 1/2 pounds (680g) baby Yukon Gold potatoes, halved if large
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Pat the beef chuck roast dry with paper towels and season all over with kosher salt and black pepper; letting it sit at room temperature for 30 minutes improves browning, but do not skip drying it well or it will steam instead of sear.
  2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear until deeply browned on all sides, about 4-5 minutes per side, then transfer to a plate.
  3. Reduce the heat to medium, add the onions and carrots to the pot, and cook, stirring occasionally, until they begin to soften and brown, about 5 minutes. Add the garlic and tomato paste and cook, stirring, for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to coat. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  5. Return the roast to the pot along with any accumulated juices. Add the bay leaves and thyme sprigs. The liquid should come about halfway up the sides of the roast; if not, add a little more broth or water.
  6. Cover the pot tightly with a lid and transfer to the oven. Braise for 2 hours, then remove from the oven and add the potatoes, nestling them into the liquid around the roast.
  7. Return the covered pot to the oven and continue braising until the beef is fork-tender and easily shreds, about 1 to 1 1/2 hours more. The internal temperature should be at least 200°F (93°C) for fall-apart texture.
  8. Carefully transfer the roast to a cutting board and tent loosely with foil. Discard the bay leaves and thyme stems. If the gravy is thin, simmer it on the stovetop over medium heat until slightly thickened, about 5 minutes.
  9. Slice or shred the beef against the grain and serve with the vegetables and gravy, garnished with fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze the cooled pot roast and vegetables in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: The pot roast can be made up to 2 days ahead and refrigerated; reheat gently on the stovetop or in a 300°F (150°C) oven until heated through. Reheating: Reheat individual portions in a covered saucepan over medium-low heat for 10-15 minutes, or in the microwave on high for 2-3 minutes, stirring halfway.

Nutrition

Keywords: Martha Stewart pot roast, classic pot roast, beef chuck roast, one-pot meal, Sunday dinner, braised beef, comfort food, fall-apart tender, slow roasted, American cuisine

Find it online: https://marthadishes.com/martha-stewart-pot-roast-recipe/