This Slow-Roasted Beef Pot Roast is the kind of dish that brings the whole family to the table. It’s rich, savory, and deeply aromatic—beef that falls apart with a fork, nestled in a pool of velvety gravy and surrounded by golden, herb-crusted potatoes. The kind of meal that feels like a Sunday tradition, even if it’s made on a Monday.
The secret lies in the slow cooking. Whether done in the oven or a slow cooker, the beef simmers gently for hours in a broth infused with garlic, onions, herbs, and a splash of Worcestershire sauce. The result? A roast that’s tender, flavorful, and infused with the essence of everything it’s cooked with. The potatoes roast alongside, soaking up the juices and crisping at the edges.
This recipe is perfect for gatherings, meal prep, or simply treating yourself to a plate of pure comfort. It’s forgiving, adaptable, and always a crowd-pleaser.
🧂 INGREDIENTS:
For the roast:
- 1.5–2 kg (3–4 lbs) beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For the potatoes:
- 6–8 small potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley or oregano
- Salt and pepper, to taste
Optional garnish:
- Fresh parsley
- A splash of balsamic vinegar or red wine (for depth)
🥣 INSTRUCTIONS:
1. Sear the Beef
Pat the beef roast dry and season generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned—about 3–4 minutes per side. Remove and set aside.
2. Build the Flavor Base
In the same pot, add sliced onions and garlic. Sauté until softened and fragrant. Pour in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir and bring to a simmer.
3. Return the Roast and Add Potatoes
Place the seared beef back into the pot. Arrange the potatoes around the roast. Drizzle potatoes with olive oil and sprinkle with garlic powder, parsley, salt, and pepper.
4. Slow Roast
Cover the pot with a lid or foil and roast in a preheated oven at 160°C (325°F) for 3–4 hours, or until the beef is fork-tender and the potatoes are golden and crisp. Alternatively, cook in a slow cooker on low for 8 hours.
5. Finish and Serve
Remove the roast and potatoes carefully. Let the beef rest for 10 minutes before slicing or shredding. Skim excess fat from the gravy and adjust seasoning. Garnish with fresh parsley and serve hot.
🍽 SERVING SUGGESTIONS:
- Serve with crusty bread or dinner rolls to soak up the gravy.
- Pair with steamed green beans or roasted carrots.
- Add a dollop of horseradish cream or mustard for a tangy kick.
- Use leftovers in sandwiches, wraps, or hash.
🧠 TIPS & VARIATIONS:
- For richer gravy: Stir in 1 tbsp flour or cornstarch slurry during the last 30 minutes of cooking.
- Flavor twist: Add a splash of red wine or balsamic vinegar to the broth.
- Vegetable boost: Add carrots, parsnips, or mushrooms in the last hour of cooking.
- Make-ahead: This dish tastes even better the next day—store in the fridge and reheat gently.
