Description
A tender and flavorful pot roast slow-braised with vegetables, herbs, and a rich beef gravy, perfect for family dinners or special gatherings.
Ingredients
- 1 (3–4 lb) beef chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions
- Preheat oven to 300°F (150°C).
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
- Add onions, garlic, carrots, potatoes, and celery to the pot, sautéing for 3–4 minutes.
- Stir in tomato paste, then deglaze with red wine (if using), scraping up browned bits.
- Return roast to pot. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Cover and braise in oven for 3–4 hours, or until meat is fork-tender.
- Remove roast and vegetables to a serving platter. Discard herbs and bay leaves.
- Optional: Mix cornstarch and water, stir into cooking liquid, and simmer on stovetop until thickened for gravy.
- Slice pot roast and serve with vegetables and gravy.
Notes
- Best made a day ahead—flavors deepen overnight.
- Can also be made in a slow cooker (low for 8 hours, high for 4–5 hours).
- Pairs perfectly with crusty bread or buttered noodles.
- Prep Time: 20 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Braising
- Cuisine: American