This Classic Slow-Cooked Pot Roast is the epitome of comfort food, a hearty and deeply flavorful dish that brings warmth to any table. Imagine tender, fall-apart beef infused with the savory essence of rich broth, aromatic vegetables, and fragrant herbs, slow-cooked to perfection until every bite melts in your mouth. Nestled alongside the succulent beef are tender, sweet carrots and creamy, hearty potatoes, all bathed in a luscious, thick gravy that begs to be spooned over everything.
This recipe is designed to deliver maximum flavor with minimal fuss, utilizing the magic of slow cooking to transform simple ingredients into an extraordinary meal. The initial searing of the beef creates a beautiful, caramelized crust that locks in juices and adds an unparalleled depth of flavor (the Maillard reaction at its best!). Deglazing the pan captures all those delicious browned bits, forming the foundation of the rich gravy. The long, slow simmer not only tenderizes even tougher cuts of beef but also allows the flavors of the onions, garlic, herbs, and vegetables to meld together, creating a harmonious and incredibly satisfying dish.
Perfect for a Sunday dinner, a cozy family gathering, or a make-ahead meal for busy weeknights, this pot roast is both impressive and surprisingly straightforward to prepare. It’s a complete meal in one pot, minimizing cleanup and maximizing enjoyment. The aroma filling your kitchen as it simmers will be nothing short of intoxicating, promising a culinary experience that will quickly become a cherished family favorite. This dish truly celebrates the art of slow cooking, transforming humble ingredients into a masterpiece of flavor and tenderness.
Ingredients:
For the Pot Roast:
- 3-4 pounds (1.3-1.8 kg) beef chuck roast (or beef brisket, bottom round), trimmed of excess large fat
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, roughly chopped into 1-inch pieces
- 3 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
- 4 cups (950ml) beef broth (low sodium preferred)
- 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot, optional but highly recommended for depth of flavor)
- 1 (14.5 ounce / 411g) can diced tomatoes, undrained (or 1/2 cup tomato paste for richer flavor)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh rosemary, roughly chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, roughly chopped (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon salt, plus more for seasoning beef
- 1/2 teaspoon black pepper, plus more for seasoning beef
- 1 1/2 pounds (approx. 680g) carrots, peeled and cut into 2-inch chunks or large baby carrots
- 2 pounds (approx. 900g) Yukon gold or red potatoes, scrubbed clean and quartered (peeled if desired)
For the Slurry (optional, for thickening gravy):
- 2 tablespoons all-purpose flour or cornstarch
- 1/4 cup (60ml) cold water or beef broth
Instructions:
1. Prepare and Sear the Beef: Remove the beef chuck roast from its packaging and pat it thoroughly dry with paper towels. This step is crucial for achieving a good sear, as moisture prevents browning. Season all sides of the beef generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or a heavy-bottomed oven-safe pot over medium-high heat until shimmering. Carefully place the seasoned beef into the hot oil. Sear for 4-6 minutes per side, or until a deep golden-brown crust forms. This browning step (the Maillard reaction) is essential as it develops deep, complex flavors that will be the backbone of your gravy. Once browned on all sides, remove the beef from the pot and set it aside on a plate.
2. Sauté Aromatics and Deglaze: Reduce the heat to medium. Add the chopped yellow onion to the same pot, scraping up any browned bits from the bottom with a wooden spoon (these are called “fond” and are packed with flavor). Sauté the onion for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it. Pour in the dry red wine (if using), scraping the bottom of the pot vigorously to deglaze and release all the delicious browned bits. Let the wine simmer and reduce by about half, which should take 3-5 minutes. If not using wine, skip this step and go straight to adding the beef broth.
3. Build the Braising Liquid: Pour in the beef broth, diced tomatoes (or tomato paste), and Worcestershire sauce. Add the fresh or dried rosemary, thyme, and bay leaves. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the liquid to a gentle simmer, stirring to combine all ingredients.
4. Combine and Slow Cook: Return the seared beef roast to the Dutch oven, ensuring it’s mostly submerged in the liquid. If needed, add a little more beef broth to ensure the beef is at least two-thirds covered. Cover the Dutch oven tightly with a lid. If using an oven, transfer the pot to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours. If cooking on the stovetop, reduce the heat to low, ensuring a very gentle simmer, and cook for 2.5 to 3 hours.
5. Add Vegetables: After 2.5 to 3 hours of cooking, carefully remove the lid. Add the carrots and quartered potatoes to the pot, nestling them around the beef. Ensure the vegetables are partially submerged in the liquid. Re-cover the pot and continue to cook in the oven or on the stovetop for another 45-60 minutes, or until the beef is incredibly tender (easily pierced with a fork) and the vegetables are fork-tender.
6. Rest and Thicken Gravy (Optional): Once the roast and vegetables are cooked, carefully remove the beef and vegetables from the pot and transfer them to a large serving platter. Cover loosely with foil to keep warm and allow the beef to rest for 10-15 minutes before shredding or slicing. This resting period allows the juices to redistribute, resulting in more tender and flavorful meat. While the beef rests, you can make the gravy. Skim off any excess fat from the surface of the braising liquid in the pot. In a small bowl, whisk together the flour or cornstarch with the cold water or beef broth until no lumps remain to create a slurry. Bring the braising liquid to a simmer over medium heat. Slowly whisk in the slurry, a little at a time, until the gravy reaches your desired thickness. Continue to simmer for 2-3 minutes, stirring constantly, to cook out the raw flour taste. Taste the gravy and adjust seasonings if necessary. Remove the bay leaves before serving.
7. Serve: Shred the rested beef with two forks or slice it against the grain into thick pieces. Arrange the beef, carrots, and potatoes on a serving platter or individual plates. Ladle the rich, savory gravy generously over the beef and vegetables. Serve immediately with crusty bread for dipping, or alongside mashed potatoes if you prefer extra carbs. This pot roast is a complete meal on its own, perfect for a comforting and satisfying dinner.