This Classic Beef Pot Roast is the ultimate comfort food, bringing together tender, juicy beef with hearty vegetables in a rich, savory gravy. Slow-cooked to perfection, this dish melts in your mouth and fills the home with irresistible aromas. Perfect for Sunday dinners, holiday gatherings, or any time you want a wholesome and filling meal, this pot roast is a timeless recipe passed down through generations. It uses simple ingredients, requires minimal effort, and guarantees big flavor.
Ingredients
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 carrots, cut into chunks
- 3–4 potatoes, cut into large cubes
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C). Pat the beef roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 4–5 minutes per side. Remove the beef and set aside.
- In the same pot, sauté onions and garlic until fragrant. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine or a splash of broth, scraping up browned bits for flavor.
- Add carrots and potatoes to the pot, then place the beef roast on top. Pour in beef broth, Worcestershire sauce, and add thyme, rosemary, and bay leaves.
- Cover tightly with a lid and transfer to the oven. Cook for 3–4 hours, or until the beef is fork-tender and falls apart easily.
- Remove the roast and vegetables. Discard bay leaves and herb stems. For gravy, simmer the remaining liquid on the stove until slightly thickened, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Slice or shred the beef, serve with vegetables, and ladle gravy on top.
Servings
Serves 6–8 people.
Nutritional Info (per serving, approx.)
- Calories: 420
- Protein: 35g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 4g
Notes
Chuck roast is the best cut for this recipe because of its marbling, which keeps the meat juicy and flavorful after slow cooking. If you prefer, you can also make this recipe in a slow cooker or Instant Pot for convenience. Leftovers reheat beautifully and taste even better the next day.
Tips
Sear the beef before slow cooking—it locks in flavor and adds a deep, rich taste. Use fresh herbs for the best aroma, but dried herbs work just as well. If you want extra richness, add mushrooms to the pot. For a comforting finish, serve with warm bread to soak up the gravy.
Health Benefits
Beef is a rich source of protein, iron, and B vitamins, which help boost energy and support muscle health. Carrots provide vitamin A for vision and immune function, while potatoes deliver potassium and fiber. Using fresh herbs also adds antioxidants, making this hearty dish both nourishing and satisfying.
Q & A
Q: Can I prepare this pot roast in advance?
A: Yes, it actually tastes better the next day as the flavors meld together. Simply reheat before serving.
Q: What if I don’t have a Dutch oven?
A: You can use any oven-safe pot with a tight lid or prepare it in a slow cooker on low for 8 hours.
Q: Can I skip the wine in the recipe?
A: Yes, just replace it with extra beef broth. The roast will still be flavorful.
Q: How do I prevent the roast from drying out?
A: Always keep it covered while cooking and ensure it is cooked in enough liquid at a low temperature.