Beef Pot Roast Classic (Printable version)

Hearty slow-cooked beef with vegetables and rich gravy, ideal for family dinners.

# What You Need:

→ Beef

01 - 1 (3.5–4.5 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; replace 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)
16 - 2 tablespoons cold water

# Step-by-step guide:

01 - Set oven temperature to 300°F.
02 - Pat chuck roast dry and season all sides with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for 4 to 5 minutes on each side until browned. Remove and set aside.
04 - Add onions and garlic to the pot and cook for 2 to 3 minutes until fragrant and softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom of the pot.
06 - Return roast to pot and add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots around the beef in the pot.
08 - Cover pot and place in oven. Cook for 3 to 3.5 hours, until beef is fork-tender and vegetables are thoroughly cooked.
09 - Transfer roast and vegetables to a platter. Skim excess fat from cooking liquid.
10 - Whisk flour or cornstarch with cold water until smooth, then stir into the liquid. Simmer over medium heat, whisking constantly, until thickened, 3 to 5 minutes.
11 - Slice beef and serve alongside vegetables with the prepared gravy.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, practically falling apart on its own
  • Everything cooks in one pot, leaving you with barely any cleanup but maximum flavor
  • The gravy that develops in the bottom of the pot is absolutely worth the wait alone
02 -
  • Pat the meat absolutely dry before searing, or you will steam it instead of developing that crucial crust
  • Let the Dutch oven heat up properly before adding the beef, or the meat will stick and tear when you flip it
  • Do not rush the searing step, those browned bits are where half the flavor lives
03 -
  • Cook the roast a day ahead and refrigerate overnight, then slice against the grain before reheating in the gravy
  • If the gravy seems too thick after refrigeration, thin it with a splash of broth while reheating
  • A heavy Dutch oven with a tight-fitting lid makes a noticeable difference in moisture retention
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