Classic Beef Pot Roast
Tender beef pot roast with carrots, potatoes, and savory herbs, 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 olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
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 onions and garlic. Sauté for 2-3 minutes until fragrant. Stir in tomato paste and cook for another minute.
Pour in beef broth, scraping the bottom to deglaze the pot. Add thyme, rosemary, and bay leaf. Return the beef to the pot.
Arrange carrots and potatoes around the beef. Cover with a lid and transfer to the preheated oven.
Roast for 3 hours, or until the beef is fork-tender. Remove the bay leaf before serving.
Let the roast rest for 10 minutes before slicing. Serve with the vegetables and pan juices.
Chef's Tips
- Searing Tip: Pat the beef dry before seasoning to ensure a good sear.
- Vegetable Variations: Add celery, parsnips, or mushrooms for extra flavor.
- Slow Cooker Option: Cook on low for 8 hours or high for 4-5 hours.
- Gravy Tip: Thicken the pan juices with a cornstarch slurry for a rich gravy.
- Leftovers: Store in an airtight container for up to 3 days or freeze for longer storage.
