Classic Beef Pot Roast (Print version)

Slow-braised beef with carrots, potatoes, and rich gravy for a satisfying family meal.

# Ingredient List:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 large yellow onions, quartered
06 - 1.5 lbs Yukon Gold potatoes, quartered
07 - 4 cloves garlic, minced

→ Braising Liquid & Seasonings

08 - 2 cups beef broth
09 - 1 cup dry red wine (or additional beef broth)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 bay leaves
13 - 4 sprigs fresh thyme or 1 tsp dried thyme

→ For Searing & Gravy

14 - 2 tbsp olive oil
15 - 2 tbsp cornstarch (optional, for thickening)
16 - 2 tbsp cold water (optional, for thickening)

# How To Make It:

01 - Preheat the oven to 325°F (165°C).
02 - Pat the beef roast dry and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside.
04 - Add onions and carrots to the pot and sauté for 3 to 4 minutes, scraping up browned bits. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for one minute. Pour in red wine, scraping the bottom to release any remaining browned bits.
06 - Return the beef to the pot. Add quartered potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a simmer.
07 - Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours until beef is fork-tender and vegetables are cooked through.
08 - Remove the beef and vegetables to a serving platter. Discard the bay leaves and thyme stems.
09 - Skim excess fat from the braising liquid. In a small bowl, combine cornstarch and cold water to create a slurry. Bring the liquid to a simmer on the stovetop and whisk in the slurry. Cook 2 to 3 minutes until thickened.
10 - Slice or shred the beef and serve alongside the vegetables, drizzled with the prepared gravy.

# Expert Advice:

01 -
  • The meat becomes so tender it practically falls apart with just a fork—no tough, chewy disappointments here
  • Everything cooks in one pot, which means less cleanup and more time enjoying the meal with people you care about
  • That rich, savory gravy is pure liquid gold over creamy mashed potatoes or crusty bread
02 -
  • Don't rush the searing step—that caramelized crust is where most of the flavor lives, and there's no shortcut for it
  • Chuck roast is forgiving; it wants to become tender, so trust the time and temperature rather than constantly checking
  • The braising liquid is liquid gold—never throw it away; it becomes your gravy and is worth every bit of effort to perfect
03 -
  • Brown the beef in batches if your pot is crowded; overcrowding drops the temperature and steams instead of sears
  • Invest in a good Dutch oven; this recipe and hundreds more depend on that even heat distribution
  • Use a meat thermometer if you're nervous; the beef is safely done at 190°F internal temperature, when it's fall-apart tender

Return