Beef Pot Roast Classic (Print version)

Slow-cooked beef with hearty vegetables and rich savory gravy for a satisfying family meal.

# What You'll Need:

→ Beef

01 - 1 (3.5 to 4.0 lb) chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp ground black pepper
04 - 2 tbsp olive oil

→ Vegetables

05 - 1.5 lb 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 garlic cloves, smashed

→ Liquids

09 - 2 cups beef broth
10 - 1 cup dry red wine (optional; substitute beef broth if preferred)
11 - 2 tbsp tomato paste
12 - 1 tbsp Worcestershire sauce

→ Herbs & Spices

13 - 2 tsp dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves

→ Gravy Thickener

15 - 2 tbsp all-purpose flour or cornstarch (for gluten-free)
16 - 2 tbsp cold water

# How-To Steps:

01 - Preheat the 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 well 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 slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in dry red wine to deglaze, scraping up browned bits from the bottom of the pot.
06 - Return the seared roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange peeled potatoes and carrots evenly around the beef in the pot.
08 - Cover the pot and transfer to the oven. Braise for 3 to 3.5 hours until the beef is fork-tender and vegetables are fully cooked.
09 - Remove beef and vegetables to a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
10 - In a small bowl, whisk together flour or cornstarch with cold water until smooth. Stir the mixture into the pot and simmer over medium heat, whisking constantly, until gravy thickens, approximately 3 to 5 minutes.
11 - Slice the beef roast and serve alongside vegetables with the thickened gravy.

# Tips from the pros:

01 -
  • The gravy that develops alone in the oven will make you weak in the knees
  • Everything cooks in one pot, leaving you with almost zero cleanup
  • Leftovers somehow taste even better the next day
02 -
  • Patting the meat absolutely dry before searing makes the difference between golden-brown flavor and gray steamed beef
  • Letting the Dutch oven do its thing without peeking keeps the temperature steady
  • The gravy might look thin at first but will thicken beautifully as it simmers with the flour slurry
03 -
  • Make this a day ahead, the flavors deepen overnight and you can easily remove the hardened fat from the top
  • If your gravy seems too thin, keep simmering it on the stovetop until it coats the back of a spoon
  • Use a slotted spoon to remove vegetables first so they don't fall apart while you're making the gravy
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