Hearthfire Braised Pot Roast
Hearthfire Braised Pot Roast: A rustic winter braise built on aromatics, flame, and patience
There’s a steadiness to a slow braise. The kind of cooking that leans on time, heat, and a heavy pot. This Hearthfire Braised Pot Roast builds itself layer by layer: onions, garlic, apricots, herbs, and a deep sear that anchors everything. By the time the roast breaks apart under a fork, the house smells like a winter kitchen should: warm, rich, and familiar.
You Will Need
Prep & Sear the Beef
3 lb beef chuck roast, trimmed
Kitchen twine (for tying the roast)
Kosher salt & freshly cracked black pepper
2 tbsp avocado oil or stored bacon grease
Build the Aromatic Base
1 large yellow onion, chopped
3 bay leaves
1 tsp sweet paprika
1½ tbsp all-purpose flour
1 tbsp tomato paste
1 whole head garlic, minced
6 oz dried apricots, finely chopped
Salt & pepper, to taste
Deglaze & Braising Liquid
½ cup dry white wine (or beef broth)
1½ cups low-sodium chicken or beef broth
3 large fresh thyme sprigs
Add the Vegetables
12 oz carrots, peeled and cut into ½-inch coins
12 oz Yukon gold potatoes, halved or quartered
Finish & Serve
¼ cup chopped fresh parsley
Additional salt & pepper, to taste
The Process
Prep and Tie the Roast
Pat the beef dry and tie it with kitchen twine every 2 inches to help it hold shape and sear evenly. Season generously with salt and pepper.
Sear the Beef
Heat avocado oil or bacon grease in a Dutch oven over medium-high. Sear the roast on all sides until deeply browned, 10–14 minutes. Remove and set aside.
Build the Aromatic Base
Reduce heat to medium. Add the onion, bay leaves, paprika, and a pinch of salt. Cook 4–5 minutes.
Add the flour and stir for 2 minutes.
Add the tomato paste and stir for 1 minute.
Add the minced garlic and cook until fragrant, 30–60 seconds.
Stir in the finely chopped apricots so they soften and melt into the base.
Deglaze and Build the Braising Liquid
Pour in the wine and scrape up the browned bits. Add the broth and thyme. Bring to a low simmer, then return the roast (with its juices) to the pot.
Liquid should come halfway up the sides; add more broth if needed.
Cover and braise at 300°F for 1½ hours.
Add the Vegetables
Add the carrots and potatoes around the roast, nestling them into the liquid.
Cover again and cook another 2¼–2¾ hours, until the roast is fall-apart tender.
Finish the Gravy
Remove the roast and vegetables. Discard bay leaves and thyme stems. Taste the braising liquid and adjust seasoning.
If you want a thicker gravy, simmer uncovered 5–10 minutes.
Slice and Serve
Cut the roast into ½-inch slices or rustic chunks. Arrange with the vegetables and pour the gravy over top.
Finish with chopped parsley.
Chef’s Notes
Tying the roast helps it cook evenly, hold its shape, and slice beautifully.
The apricots melt directly into the base so they don’t taste “fruity,” they just deepen the sauce.
A strong sear builds the entire flavor of the gravy.
If the gravy feels thin, simmer it! Don’t reach for flour. Time thickens this better.
A braise will always look tough before it becomes tender. Trust the process.
Wine adds body and depth, but broth works just fine if you prefer it.
Nutritional Facts
(per serving, based on 6 servings per roast)
Calories: ~585 kcal
Protein: ~44 g
Total Fat: ~29 g
• Saturated Fat: ~10 g
Carbohydrates: ~41 g
• Fiber: ~4 g
• Sugars: ~12 g
Sodium: ~720 mg
Calcium: ~70 mg
Iron: ~4.2 mg
If you make this Hearthfire Braised Roast, let me know how it turned out! Your reviews and tags help this little corner of Fire & Fork grow.