INGREDIENTS
- 3–4 lbs (1.3–1.8 kg) beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4–5 large carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can use more broth instead)
- 2 tbsp tomato paste
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
INSTRUCTIONS
- Season the meat – Pat the beef roast dry and season generously with salt and pepper.
- Sear the roast – In a large Dutch oven or heavy-bottom pot, heat olive oil over medium-high heat. Brown the roast on all sides (about 4–5 minutes per side) for a rich flavor. Remove and set aside.
- Cook aromatics – In the same pot, add sliced onion and garlic. Sauté for 2–3 minutes until fragrant. Stir in tomato paste.
- Deglaze – Pour in the red wine (or some beef broth) and scrape the bottom to release browned bits.
- Add vegetables & herbs – Return the roast to the pot, then add carrots, potatoes, thyme, rosemary, and bay leaves.
- Add broth – Pour in beef broth until roast is about halfway covered.
- Slow cook –
- Stovetop: Cover and simmer on low heat for 3–4 hours.
- Oven: Cover and bake at 300°F (150°C) for 3–4 hours.
- Slow cooker: Transfer everything to a slow cooker and cook on LOW for 8–9 hours or HIGH for 4–5 hours.
- Serve – Remove bay leaves. Slice or shred the roast and serve with carrots, potatoes, and the rich gravy from the pot.
If you like, I can also give you a thicker gravy version for this pot roast so it’s extra rich.