Classic Beef Pot Roast with Vegetables

Tender, slow-cooked beef with carrots, potatoes, onions, and a rich, savory gravy. This is the ultimate classic comfort-food dinner!

🥩 Ingredients

For the roast:

• 3–4 lb chuck roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• ½ tsp dried rosemary

For the vegetables:

• 1 large onion, cut into wedges
• 4–5 carrots, peeled and cut into large pieces
• 1½–2 lbs baby potatoes, halved if large
• 4 cloves garlic, minced
• 2 tbsp tomato paste

For the braising liquid:

• 3 cups beef broth
• 1 cup red wine or additional beef broth
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tsp dried thyme

For the gravy:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2–3 cups strained pot-roast cooking liquid

👩‍🍳 Instructions

1. Season the beef: Pat the chuck roast dry. Rub all over with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 4–5 minutes per side, until deeply browned. Transfer to a plate.
3. Cook the aromatics: Add the onion and cook for 2–3 minutes. Add garlic and tomato paste and cook for another minute.
4. Deglaze: Pour in the red wine, if using, scraping up all the browned bits from the bottom of the pot. Let it simmer for about 2 minutes.
5. Add the broth: Pour in the beef broth and Worcestershire sauce. Add the bay leaves and thyme.
6. Return the roast: Place the beef back into the pot. The liquid should come about halfway up the roast.
7. Slow cook: Cover tightly and place in a 325°F (165°C) oven for about 2½ hours.
8. Add vegetables: Arrange the carrots and potatoes around the roast. Cover and continue cooking for 1–1½ hours, or until the beef is very tender and the vegetables are cooked through.
9. Make the gravy: Remove the roast and vegetables and tent loosely with foil. Strain the cooking liquid. Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Gradually whisk in 2–3 cups of the cooking liquid. Simmer until thick and smooth.
10. Serve: Slice or gently pull apart the tender roast. Serve with the potatoes, carrots, and onions, generously spooning the homemade gravy over everything.

⏱️ Quick Details

Prep: 20 minutes
Cook: 4–4½ hours
Servings: 6–8
Temperature: 325°F (165°C)