Beef Pot Roast: A Comforting Classic Recipe
This Beef Pot Roast is the ultimate comfort food classic—tender, juicy, and packed with rich, savory flavor. Slow-cooked with hearty vegetables like carrots and potatoes in a robust broth infused with garlic, herbs, and a splash of wine, it's a one-pot meal that delivers cozy satisfaction with every bite. Whether prepared in the oven or a slow cooker, this recipe transforms a humble cut of beef into a fork-tender centerpiece perfect for family dinners, holidays, or cold-weather gatherings. Simple to make yet deeply flavorful, it’s the kind of dish that warms hearts and fills bellies.
Equipment
- Dutch oven or slow cooker
- Large skillet (if searing separately)
- Cutting board & knife
- Tongs
- Wooden spoon
- Measuring cups & spoons
- Ladle or slotted spoon
- Optional: Gravy separator
Ingredients
- 3–4 lb beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or additional beef broth)
- 2½–3 cups beef broth
- 4–5 carrots, peeled and cut into chunks
- 3–4 Yukon gold potatoes, halved or quartered
- 2–3 sprigs fresh thyme
- 1–2 sprigs rosemary
- 1 bay leaf
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp cornstarch + 1 tbsp cold water (for slurry, optional)
Instructions
- Prep the Meat: Pat roast dry with paper towels. Season all sides generously with salt and pepper.
- Sear the Roast: In a Dutch oven over medium-high heat, heat olive oil. Sear the roast on all sides until deeply browned (about 4 minutes per side). Remove and set aside
- Sauté Aromatics: In the same pot, add chopped onion and cook for 2–3 minutes. Add garlic and tomato paste; stir and cook another minute.
- Deglaze: Pour in the red wine and scrape up browned bits from the bottom of the pot. Simmer for 2 minutes.
- Assemble the Pot Roast: Return roast to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce (if using), thyme, rosemary, and bay leaf.
- Cook Low and Slow:Oven Method: Cover and bake at 300°F (150°C) for 3½–4 hours.Slow Cooker: Transfer everything to the slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours.
- Finish: Remove herbs and bay leaf. Optional: Mix cornstarch with water and stir into the liquid to thicken gravy.
- Serve: Slice or shred the beef. Serve warm with the vegetables and gravy spooned on top.
Notes
- Searing the Beef: Don’t skip this step—it locks in flavor and creates a rich crust that adds depth to the roast.
- Vegetable Timing: Add softer vegetables like peas or green beans near the end to avoid overcooking.
- Make-Ahead Tip: This dish tastes even better the next day. Let it cool, store in the fridge, and gently reheat.
- Thickening the Gravy: If the sauce is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in. Simmer until thickened.
- Serving Suggestions: Serve with crusty bread, over mashed potatoes, or on egg noodles.