Introduction

This Gordon Ramsay Pot Roast is a comforting, slow-cooked classic that delivers rich flavors and tender, melt-in-your-mouth beef. Braised with aromatic herbs and vegetables, it’s perfect for a cozy family dinner or special occasion.

The dish shows a white plate filled with three main layers. The bottom layer has small, halved golden potatoes with a shiny, slightly oily texture, some sprinkled with green herbs. The middle layer has bright orange, cooked baby carrots with a smooth surface, arranged to the left side. The top layer has large chunks of dark brown, tender-looking beef with visible fibers, garnished with fresh green rosemary sprigs placed in the center. There is a light brown sauce pooling slightly around the potatoes and carrots, adding shine to the whole plate. The background surface is a white marbled texture with a folded blue cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lb chuck roast, trimmed of excess fat
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
4 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 lb baby potatoes, halved or quartered if large
1 lb carrots, peeled and cut into 1-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces (optional)
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 lemon, zested

Instructions

Step 1: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 3-4 minutes per side until deeply browned. Remove from pot and set aside.
Step 3: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.
Step 4: Add minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
Step 5: Pour in red wine and scrape up browned bits from the bottom of the pot. Let simmer for 2-3 minutes to evaporate the alcohol.
Step 6: Add beef broth, rosemary sprigs, thyme sprigs, and bay leaf to the pot.
Step 7: Return the seared chuck roast to the pot. The liquid should come halfway up the sides of the roast. Add more broth if needed.
Step 8: Bring the liquid to a simmer over medium heat.
Step 9: Cover tightly and reduce heat to low so the liquid barely simmers. Braise for 3-4 hours until the roast is fork-tender, checking after 3 hours.
Step 10: Add baby potatoes, carrots, and parsnips (if using) to the pot, ensuring they are mostly submerged.
Step 11: Cover and braise for another 30-45 minutes until the vegetables are tender.
Step 12: Remove the roast and let it rest on a cutting board for 10-15 minutes.
Step 13: Shred the beef using two forks into bite-sized pieces.
Step 14: (Optional) Skim excess fat from the surface of the braising liquid.
Step 15: Return the shredded beef to the pot with vegetables and liquid, stirring to combine.
Step 16: (Optional) To thicken the sauce, simmer uncovered for 10-15 minutes or stir in a slurry made of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until thickened.
Step 17: Taste and adjust seasoning with salt and pepper as needed.
Step 18: (Optional) Prepare gremolata by mixing chopped parsley, minced garlic, and lemon zest in a small bowl.
Step 19: Serve hot over mashed potatoes, polenta, or crusty bread. Garnish with gremolata if desired.

Tips & Variations

Use a rich, full-bodied red wine like Cabernet Sauvignon for the best flavor.
Parsnips add a lovely sweetness but can be omitted if unavailable.
For extra depth, add a splash of Worcestershire sauce to the braising liquid.
Leftover pot roast makes excellent sandwiches or tacos the next day.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much. You can also freeze the pot roast for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a dark brown, tender-looking piece of cooked meat at the center, topped with fresh green rosemary sprigs. Surrounding the meat are small, golden-brown potatoes with a slightly glossy surface and bright orange baby carrots, both sprinkled with fresh green herbs. The vegetables and meat sit on a bed of cooked onions and thyme sprigs, all resting on a white marbled textured background. The whole dish looks warm and savory with a mix of rich, earthy colors and fresh green accents. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal because of its marbling and tenderness when braised, but you can also use brisket or short ribs for similar results.

Do I have to use red wine?

Red wine adds depth to the flavor, but you can substitute with additional beef broth or grape juice if you prefer not to use wine.