Save A classic, comforting beef pot roast slow-cooked with tender vegetables in a savory gravy. Perfect for a hearty family meal.
I have always enjoyed this pot roast on cold evenings; it brings the family together around the table with its rich flavors and tender meat.
Ingredients
- Beef: 3 lbs (1.4 kg) boneless beef chuck roast, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp vegetable oil
- Vegetables: 4 large carrots peeled and cut into 2-inch pieces, 3 large potatoes peeled and quartered, 2 stalks celery cut into 1-inch pieces, 1 large onion cut into wedges, 4 cloves garlic minced
- Braising Liquid: 2 cups (480 ml) beef broth (gluten-free if needed), 1 cup (240 ml) dry red wine (or additional broth), 2 tbsp tomato paste, 2 tbsp Worcestershire sauce
- Herbs & Seasonings: 2 sprigs fresh thyme (or 1 tsp dried), 2 sprigs fresh rosemary (or 1 tsp dried), 2 bay leaves
- Thickening (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Season Beef:
- Pat the beef chuck roast dry with paper towels. Season all sides with salt and pepper.
- Sear Beef:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned (about 4–5 minutes per side). Remove the roast and set aside.
- Sauté Vegetables:
- Add the onions carrots and celery to the pot. Sauté for 5 minutes until slightly softened. Add the garlic and cook for 1 minute more.
- Add Tomato Paste and Wine:
- Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape any browned bits from the bottom of the pot.
- Combine and Cook:
- Return the roast to the pot. Add the potatoes beef broth Worcestershire sauce thyme rosemary and bay leaves. The liquid should come about halfway up the sides of the roast add more broth if needed.
- Simmer and Roast:
- Bring to a simmer then cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours or until the beef is fork-tender.
- Finish and Serve:
- Remove the pot from the oven. Discard the bay leaves and herb stems. Transfer the roast and vegetables to a serving platter.
- Thicken Gravy (Optional):
- For a thicker gravy skim fat from the liquid. Bring to a simmer on the stovetop and whisk in the cornstarch slurry. Cook until thickened about 2–3 minutes.
- Slice and Serve:
- Slice the roast against the grain and serve with the vegetables and gravy.
Save This dish always reminds me of cozy family dinners especially during the holidays when everyone gathers and shares stories around the table.
Notes
For a deeper flavor add a splash of balsamic vinegar to the gravy
Required Tools
Dutch oven or heavy oven-safe pot with lid Chefs knife Cutting board Measuring cups and spoons Wooden spoon or spatula
Allergen Information
Contains Soy (from Worcestershire sauce use a soy-free brand if needed) Double-check beef broth and Worcestershire sauce for gluten if serving gluten-free Always verify product labels for hidden allergens
Save This classic pot roast recipe is sure to become a family favorite for gatherings and special occasions.
Recipe Q&A
- → What cut of beef is best for this dish?
A boneless beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked.
- → Can I substitute the vegetables included?
Yes, you can swap carrots and potatoes for sweet potatoes or parsnips for a different taste.
- → How do I thicken the gravy?
Mix cornstarch with cold water, then whisk it into simmering cooking liquid until thickened, about 2–3 minutes.
- → Is it necessary to sear the beef before cooking?
Searing locks in juices and enhances flavor by creating a browned crust on the roast.
- → Can I make this gluten-free?
Use gluten-free beef broth and Worcestershire sauce to ensure the dish is gluten-free.
- → What wines pair well with this dish?
Rustic red wines like Cabernet Sauvignon or Merlot complement the rich flavors nicely.