Description

This classic beef pot roast is the ultimate comfort food, featuring a tender, slow-cooked chuck roast with hearty vegetables and a savory gravy. Perfect for a cozy family dinner or Sunday meal, this recipe ensures juicy, flavor-packed meat and melt-in-your-mouth potatoes, carrots, and onions.

Ingredients

Units Scale

For the Pot Roast

3 lb beef chuck roast
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 large onion, quartered
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (optional; substitute with more broth if desired)
2 tbsp tomato paste
2 tsp dried thyme
2 tsp dried rosemary
2 bay leaves

For Gravy (Optional)

2 tbsp flour
2 tbsp cold water

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Instructions

Prep the Beef: Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and black pepper to enhance the flavor.
Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the roast and sear for 3–4 minutes per side, until a deep golden-brown crust forms. Remove the roast and set aside.
Sauté the Aromatics: In the same pot, add the quartered onion and cook until slightly softened, about 3 minutes. Add the minced garlic and sauté just until fragrant, about 30 seconds.
Add the Vegetables and Liquid: Arrange the carrots and potatoes around the pot. Pour in the beef broth and red wine (if using). Stir in the tomato paste, thyme, rosemary, and add the bay leaves. Place the seared roast on top of the vegetables.
Braise the Pot Roast: Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Transfer to a preheated oven at 300°F (150°C) and roast for 3–3.5 hours, until the meat is fork-tender.
Make the Gravy (Optional): Remove the roast and vegetables to a serving platter and tent with foil. Skim fat from the remaining liquid in the pot. In a small bowl, whisk flour and cold water to make a slurry. Whisk the slurry into the simmering pot juices and cook until thickened, about 2–3 minutes for a rich gravy.
Serve: Slice or shred the pot roast and serve with the roasted vegetables, generously drizzled with the homemade gravy.

Notes

Chuck roast is ideal for pot roast due to its marbling, ensuring juicy, tender meat.
Leftover pot roast makes fantastic sandwiches or can be used in a beef stew.
Feel free to add other root vegetables like parsnips, turnips, or celery for extra flavor.
If you prefer a stovetop-only method, simmer on low heat for 3–4 hours instead of baking.

Nutrition

Serving Size: 1/6 of recipe (about 10 oz including vegetables and meat)
Calories: 445
Sugar: 4g
Sodium: 670mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 23g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg