Beef Pot Roast (Printable)

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

# What You'll Need:

→ Beef

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

→ Vegetables

05 - 1½ 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 (optional; substitute with more beef broth if preferred)
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 (for gluten-free)
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 3–3½ 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 Suggestions:

01 -
  • The meat becomes so tender you can cut it with a spoon
  • Everything cooks in one pot, leaving you with minimal cleanup
  • The gravy that develops is worth the effort alone
  • It actually tastes better the next day, if you have leftovers
02 -
  • Dry meat before searing or it will steam instead of brown
  • Do not rush the searing step because that crust creates the foundation of flavor
  • The liquid should only come about halfway up the roast, not cover it completely
  • Let the pot roast rest for 15 minutes before slicing so the juices redistribute
03 -
  • Cook the pot roast a day ahead if you are serving it to guests
  • Use a heavy Dutch oven that retains heat evenly
  • Trust your nose and your taste buds more than the exact timing
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