Beef Pot Roast (Printable Version)

Slow-cooked beef with root vegetables in a rich, savory gravy for a comforting family meal.

# What You Need:

→ Beef

01 - 1 chuck roast (3-4 lbs)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 2 large yellow onions, quartered
08 - 4 cloves garlic, smashed

→ Liquids

09 - 2 cups beef broth
10 - 1 cup dry red wine
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Herbs & Spices

13 - 2 teaspoons dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves

→ Gravy Thickener

15 - 2 tablespoons all-purpose flour or cornstarch
16 - 2 tablespoons cold water

# How to Make It:

01 - Preheat oven to 300°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until well browned. Remove and set aside.
04 - Add onions and garlic to the pot, sauté for 2-3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits.
06 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots around the beef.
08 - Cover the pot and transfer to the oven. Braise for 3 to 3.5 hours, or until beef is fork-tender and vegetables are cooked through.
09 - Remove the roast and vegetables to a platter. Skim excess fat from the liquid.
10 - In a small bowl, whisk flour or cornstarch with cold water until smooth. Stir into the pot. Simmer on the stovetop over medium heat, whisking constantly, until gravy thickens, about 3-5 minutes.
11 - Slice the beef and serve with vegetables and gravy.

# Expert Advice:

01 -
  • The house fills with the kind of smell that makes neighbors pause on the sidewalk
  • It transforms an inexpensive cut of beef into something that falls apart at the mere suggestion of a fork
  • Leftovers somehow taste better, tucked into sandwiches or reheated for a quick Tuesday dinner
02 -
  • Dont skip the searing step, those browned bits are where all the deep flavor lives
  • The pot should be barely bubbling, not boiling aggressively, for the most tender results
  • Letting the roast rest for 10 minutes before slicing keeps all the juices inside where they belong
03 -
  • Cut all vegetables into similarly sized chunks so they finish cooking at the same time
  • If your gravy is too thick, thin it with additional broth, too thin, just simmer it longer
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