Beef Pot Roast

There's nothing quite like the aroma of a slow-cooked Beef Pot Roast filling the kitchen. This classic American dish is the epitome of comfort food, featuring a fall-apart tender chuck roast simmered with hearty potatoes, sweet carrots, and savory onions. Bathed in a rich, deeply flavorful gravy, it's the perfect centerpiece for a family dinner or a cozy Sunday meal.

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The secret to an unforgettable pot roast lies in building layers of flavor. It starts with searing the beef to create a delicious crust, followed by sautéing aromatics and deglazing the pot to capture every bit of goodness. The low-and-slow cooking process does the rest, transforming simple ingredients into a truly special meal.

Ingredients

• 1 (3–4 lb / 1.4–1.8 kg) chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1½ lbs (680 g) Yukon Gold or Russet potatoes, peeled and cut into large chunks
• 4 large carrots, peeled and cut into 2-inch pieces
• 2 large yellow onions, quartered
• 4 cloves garlic, smashed
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme or 4 fresh thyme sprigs
• 2 bay leaves
• 2 tablespoons all-purpose flour or cornstarch
• 2 tablespoons cold water

Instructions

Step 1

Preheat oven to 300°F (150°C).

Step 2

Pat the beef roast dry with paper towels. Season all sides with salt and pepper.

Step 3

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.

Step 4

Add onions and garlic to the pot, sauté for 2–3 minutes until fragrant and slightly softened.

Step 5

Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits.

Step 6

Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.

Step 7

Arrange potatoes and carrots around the beef.

Step 8

Cover the pot and transfer to the oven. Braise for 3–3½ hours, or until beef is fork-tender and vegetables are cooked through.

Step 9

Remove the roast and vegetables to a platter. Skim excess fat from the liquid.

Step 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.

Step 11

Slice the beef and serve with vegetables and gravy.

Zusatztipps für die Zubereitung

For extra flavor and variety, you can add other root vegetables like parsnips or celery along with the potatoes and carrots. Add them at the same time to ensure they cook through properly.

Varianten und Anpassungen

This recipe can easily be adapted to be gluten-free by using cornstarch instead of all-purpose flour to thicken the gravy. If you prefer to omit the red wine, simply substitute it with an additional cup of beef broth.

Serviervorschläge

Serve the pot roast with warm, crusty bread to soak up the delicious gravy. Leftovers make for excellent sandwiches the next day. For a perfect wine pairing, choose a robust red such as a Cabernet Sauvignon, which complements the rich flavors of the beef.

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Enjoy this hearty and satisfying Beef Pot Roast, a timeless meal that brings everyone to the table. With its tender meat, flavorful vegetables, and rich gravy, it's a comforting classic that is sure to become a family favorite for years to come.

Recipe FAQs

→ What cut of beef works best for pot roast?

Chuck roast is the ideal choice because it has plenty of marbling and connective tissue that breaks down during slow cooking, becoming incredibly tender and flavorful. Other cuts like brisket or round roast also work well.

→ Can I make this in a slow cooker?

Absolutely. After searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the beef is fork-tender. You may need to reduce the liquid slightly.

→ How do I store and reheat leftovers?

Store cooled beef and vegetables in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy seems too thick.

→ What vegetables can I add or substitute?

Parsnips, celery root, or turnips work beautifully alongside the traditional potatoes and carrots. You can also add pearl onions or celery for extra depth. Just keep pieces large so they don't overcook during the long braising time.

→ Is the wine necessary for the gravy?

Red wine adds complexity and depth, but it's optional. Simply substitute with additional beef broth for a equally delicious result. The Worcestershire sauce and tomato paste provide plenty of umami flavor on their own.

→ How do I know when the pot roast is done?

The beef is ready when it pulls apart easily with a fork and offers no resistance. This typically takes 3-3.5 hours in the oven. The vegetables should be tender but not falling apart.