As winter settles in, nothing soothes the season like a slow cooked braise melting into tenderness in the oven. Executive Chef Sal Garcia’s holiday-tested version turns humble ingredients—carrots, onions, fresh herbs, and a well-marbled chuck roast—into a rich, aromatic feast. The prep is quick, but the payoff is hours of soul-warming fragrance drifting through the kitchen, building anticipation with every passing minute. Perfect for feeding a group or stocking the fridge with leftovers, this pot roast is cold-weather cooking at its finest.

Winter Pot Roast

Serves 8

Meat

• 6.5–8 lbs chuck roast
  (plan 0.8–1 lb raw weight per person)

Vegetables

• 5 large carrots, peeled & cut into chunks
• 4–5 celery stalks, chopped
• 4 large onions, quartered
• 4 lbs baby potatoes OR 3.5 lbs Yukon Gold, halved
• 1–2 heads garlic, halved horizontally

Liquid & Seasoning

• 1.5–1.75 cups red wine (optional)
• 3 cups beef broth (add more as needed to come halfway up the meat)
• ¼ cup tomato paste (4 tbsp)
• 3 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tbsp fresh thyme (or 2 tsp dried)
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• Salt: 1.5–2 tbsp, divided for seasoning meat + pot
• Freshly ground pepper: 1 tbsp
• Flour for dredging (optional): ¾ cup
• Oil for searing

Instructions

Prep & Sear

1. Preheat oven to 300°F (150°C).
2. Pat meat dry; season generously with salt & pepper.
3. Optional: Lightly dredge in flour.
4. Heat oil in a Dutch oven; sear roast on all sides until browned (3–4 min per side).
5. Remove and set aside.

Build the Flavor Base

1. In the same pot, add onions, celery, and carrots.
2. Sauté 5–7 minutes.
3. Stir in tomato paste; cook 2 minutes until deepened.
4. Deglaze with red wine.

Combine & Braise

1. Return roast to pot.
2. Add potatoes and garlic.
3. Pour in beef broth until meat is halfway submerged.
4. Add Worcestershire, herbs, and bay leaves.
5. Cover and braise 5–4.5 hours, until fork-tender.

Rest & Serve

Remove meat and skim fat. Adjust seasoning, slice or shred meat, and serve with braising juices.