Classic Beef Pot Roast (Printer-friendly)

Tender slow-braised beef paired with carrots, potatoes, and a rich savory gravy.

# What You Need:

→ 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.
02 - Pat the beef dry with paper towels and season all sides evenly with kosher salt and freshly ground 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. Transfer the roast to a plate.
04 - Add quartered onions and carrots to the pot, sautéing for 3 to 4 minutes while scraping up browned bits. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom of the pot to release remaining browned bits.
06 - Return the beef to the Dutch oven. Add quartered potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a gentle simmer.
07 - Cover the Dutch oven with its lid and place in the preheated oven. Braise for 2.5 to 3 hours until the beef is fork-tender and vegetables are fully cooked.
08 - Transfer beef and vegetables to a serving platter. Discard bay leaves and thyme stems.
09 - Skim excess fat from the braising liquid. Whisk cornstarch and cold water to create a slurry. Bring the liquid to a simmer on the stovetop, whisk in the slurry, and cook for 2 to 3 minutes until thickened.
10 - Slice or shred the beef and arrange with vegetables. Drizzle with the prepared gravy before serving.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any fancy techniques—just time and gentle heat working their magic
  • One pot means one cleanup, and honestly, that's half the battle on a busy weeknight
  • It tastes even better the next day, making it perfect for meal prep or unexpected dinner guests
  • Your kitchen will smell so good while it's cooking, you'll want to invite the whole neighborhood over
02 -
  • Don't skip the searing step. That brown crust is flavor, and it only happens at high heat. Steaming the roast won't give you the same result.
  • Resist the urge to raise the oven temperature to speed things up. Low and slow is not just a saying—it's the difference between fork-tender and tough. Trust the time.
  • The braising liquid will look thin when you first add all the ingredients, but the beef releases collagen that thickens it naturally. If you prefer a really thick gravy, that's what the cornstarch slurry is for.
03 -
  • Brown the roast the night before and refrigerate it in the braising liquid overnight—it actually gives the flavors more time to bond and makes your day easier
  • If your roast has a thin side and a thick side, fold a piece of foil around the thin side to prevent it from overcooking while the thicker part catches up

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