Classic Beef Pot Roast
Tender beef pot roast with carrots, potatoes, and savory gravy, slow-cooked to perfection.
20 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck roast
- 4 large carrots, chopped
- 4 medium potatoes, quartered
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat the oven to 325°F (165°C). Season the beef chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the sliced onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for another minute to blend the flavors.
Pour in the beef broth and bring to a simmer. Return the seared beef to the pot, along with any accumulated juices.
Arrange the chopped carrots and quartered potatoes around the beef. Cover the pot with a lid and transfer to the preheated oven.
Roast for 3 hours, or until the beef is fork-tender and the vegetables are cooked through. Check occasionally and add more broth if needed.
Remove from the oven and let the roast rest for 10 minutes before slicing. Serve with the vegetables and gravy from the pot.
Chef's Tips
- Searing the beef is crucial for developing deep flavors, so don’t skip this step.
- For extra richness, add a splash of red wine along with the beef broth.
- If the gravy is too thin, thicken it with a slurry of cornstarch and water.
- Leftovers make excellent sandwiches or can be shredded for beef tacos.
- This dish tastes even better the next day as the flavors continue to meld.
