Beef Pot Roast Classic (Printable)

Slow-cooked beef with potatoes, carrots, and a rich savory gravy for a comforting main dish.

# Ingredient List:

→ Beef

01 - 1 (3.5 to 4.0 lb) chuck roast
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 (optional; substitute with additional 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 option)
16 - 2 tablespoons cold water

# Directions:

01 - Preheat oven to 300°F.
02 - Pat the chuck roast dry with paper towels 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 roast for 4 to 5 minutes per side until deeply browned. Remove and set aside.
04 - Add quartered onions and smashed garlic cloves to the pot. Sauté for 2 to 3 minutes until fragrant and lightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze the pot, scraping up browned bits from the bottom.
06 - Return the seared roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots evenly around the beef within the pot.
08 - Cover the pot and transfer to the oven. Braise for 3 to 3.5 hours, until beef is fork-tender and vegetables are cooked through.
09 - Remove the roast and vegetables to a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
10 - Whisk together flour (or cornstarch) and cold water until smooth. Stir mixture into the pot and simmer over medium heat, whisking constantly, until the gravy thickens, about 3 to 5 minutes.
11 - Slice the beef and serve alongside the vegetables, topped with rich gravy.

# Expert Tips:

01 -
  • The beef becomes so tender it falls apart with just a fork, and that's when you know you've nailed it.
  • Everything cooks in one pot, which means less cleanup and maximum flavor from the caramelized bottom.
  • It's forgiving enough to make on a busy day but elegant enough to serve when people come over.
02 -
  • Don't skip the searing step or rush it; that crust is where the deep, complex flavor begins and there's no shortcut to it.
  • Keep the oven temperature at 300°F—any higher and the meat toughens instead of becoming tender, and any lower takes forever.
  • If your gravy looks greasy, let it sit for a minute and skim the fat off the top with a spoon before thickening it.
03 -
  • If you don't have a Dutch oven, any heavy oven-safe pot with a lid will work, but Dutch ovens distribute heat so evenly that they're worth investing in.
  • Taste the braising liquid before adding the vegetables; this is when you can adjust the seasoning, so you don't have to fiddle later.
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