Delicious Make-Ahead Pot Roast

Delicious Make-Ahead Pot Roast


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This pot roast is guaranteed to become a staple at your dinner table. It is full of flavor, hearty, filling and can be prepared 1-2 days before serving, making it perfect for gatherings.

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Time needed

20 min preparation + 265 min cooking

Serving Size / Yield

4-6 servings


  • 1 (4-pound) boneless beef chuck-eye roast, pulled into two pieces and trimmed of fat
  • sea salt
  • 2 tablespoons butter
  • 2 medium onions, halved and sliced thin
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 2 medium garlic cloves, minced
  • 3 cup beef broth, divided
  • 3/4 cup dry red wine, plus divided
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig thyme
  • 1/4 teaspoon fresh thyme leaves, chopped
  • freshly ground black pepper
  • 1 tablespoon balsamic vinegar

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Season meat with 1 tablespoon sea salt. Place a wire rack onto a rimmed baking sheet, put meat on wire rack and allow it to stand at room temperature for 1 hour. Adjust oven rack to the lower-middle position and heat your oven to 300 degrees F. Use a heavy-bottomed Dutch oven to heat butter over medium heat. When no longer foaming, add onions. Cook and stir periodically until onions begin to soften and turn brown, which should take about 10 minutes. Add carrots and celery and continue to cook and stir periodically for about 5 additional minutes. Add garlic and cook until it is fragrant, which should take about 30 seconds. Stir in 1 cup beef broth, 1/2 cup dry red wine, tomato paste, bay leaf and thyme sprig and bring to a simmer.

When done, pat beef dry using paper towels and season with pepper to your liking. Take out 3 pieces of kitchen twine and use them to tie each piece of meat into a loaf shape for cooking. Place meat on top of vegetables and cover the top of the Dutch oven with both a sheet of aluminum foil and the lid. Place pot inside oven and cook until beef is tender. This should take around 4 hours. Remember to turn halfway through cooking. Transfer finished pot roast to a large bowl. Take out a 4-cup measuring cup and strain liquid through a mesh strainer into it. Get rid of the bay leaf and thyme sprig and let liquid settle for 5 minutes.

Skim any fat off of the surface and add beef broth to bring liquid up to 3 cups. Place vegetables and liquid to bowl with roasts. Cover with plastic wrap, cut vents into plastic and refrigerate for up to 48 hours.

1 hour before serving, heat your oven to 325 degrees F. Slice roasts against the grain into 1/2-inch-thick slices. Arrange roasts inside a 13 by 9-inch baking dish. Cover with aluminum foil and bake until heated through, which should take about 45 minutes. When the roast is cooking, put liquid and vegetables into a blender and blend until smooth, which should take about 2 minutes. Pour sauce into a medium saucepan. Bring sauce to a simmer over medium heat. Stir in thyme leaves, 1/4 cup dry red wine and balsamic vinegar into sauce and season to your liking. Pour half of the sauce over the meat and place the rest of the sauce into a bowl for your guests. Serve.

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