Beef Pot Roast (Printable)

Tender beef braised with root vegetables in a rich, savory gravy for a hearty family meal.

# What You'll Need:

→ Beef

01 - 1 (3–4 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1½ 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 more 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

# Directions:

01 - Preheat oven to 300°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - 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.
04 - Add onions and garlic to the pot, sauté for 2–3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits.
06 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots around the beef.
08 - Cover the pot and transfer to the oven. Braise for 3–3½ hours, or until beef is fork-tender and vegetables are cooked through.
09 - Remove the roast and vegetables to a platter. Skim excess fat from the liquid.
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.
11 - Slice the beef and serve with vegetables and gravy.

# Expert Tips:

01 -
  • One-Pot Wonder: The entire meal, from searing the beef to simmering the vegetables, comes together in a single Dutch oven.
  • Fork-Tender Beef: Slow braising breaks down the chuck roast, resulting in incredibly succulent and flavorful meat.
  • Rich, Savory Gravy: Made from the braising liquid, the gravy is packed with deep, complex flavors.
  • Complete & Hearty Meal: With protein, vegetables, and starches all in one, it's a satisfying and balanced dish.
02 -
  • Dry the Beef: Patting the roast completely dry with paper towels is crucial for getting a deep, flavorful sear.
  • Don't Skip the Sear: Searing the meat on all sides in a hot Dutch oven creates a delicious crust and adds immense flavor to the final dish.
  • Deglaze the Pot: Scrape up all the browned bits from the bottom of the pot after adding the wine. This is where a ton of flavor is concentrated.
  • Low and Slow is Key: Don't rush the braising process. Cooking the roast at a low temperature for several hours is essential for achieving that perfect, fork-tender texture.
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