Beef Pot Roast Classic (Printable)

Tender slow-cooked beef braised with potatoes, carrots, and onions in rich savory gravy.

# What You'll Need:

→ Beef

01 - 1 (3.5 to 4.0 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; substitute with 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

# How-To Steps:

01 - Set oven temperature to 300°F.
02 - Pat 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 beef for 4 to 5 minutes per side until deeply browned. Remove roast and set aside.
04 - Add quartered onions and smashed garlic to the pot, cooking for 2 to 3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze the pot, scraping up browned bits from the bottom.
06 - Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots evenly around the roast within the pot.
08 - Cover the pot and transfer to the preheated oven. Cook for 3 to 3.5 hours or until the beef is tender and vegetables are cooked through.
09 - Remove roast and vegetables to a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
10 - Whisk flour or cornstarch with cold water until smooth. Stir the mixture into the pot and simmer over medium heat, whisking constantly, until the gravy thickens, approximately 3 to 5 minutes.
11 - Slice the beef and serve accompanied by vegetables and gravy.

# Expert Advice:

01 -
  • The beef becomes so impossibly tender you can cut it with just a fork, and somehow that never gets old.
  • Your whole house smells incredible for hours, which is honestly half the appeal.
  • It's the kind of meal that makes people linger at the table, second helpings included.
02 -
  • Don't skip the searing step—that brown crust is flavor you literally cannot get any other way, and it takes just ten minutes.
  • If your gravy looks separated or broken after you add the flour slurry, whisk harder and keep the heat consistent; it will come together.
  • The meat keeps cooking even after you pull it from the oven, so err slightly on the side of slightly less tender rather than falling apart completely.
03 -
  • Brown your meat the night before and refrigerate it, then finish braising the next day—the flavor actually improves with that pause.
  • Let the roast rest on the cutting board for five minutes before slicing; it'll be more tender and won't fall apart under the knife.
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