Tender Beef Pot Roast with Vegetables
Nothing says comfort food quite like a tender, slow-roasted beef pot roast surrounded by carrots, potatoes, and onions in a rich, savory gravy. This classic one-pot meal is hearty, satisfying, and perfect for a Sunday family dinner.
Ingredients
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 5–6 carrots, peeled and cut into large pieces
- 1½ lbs (680 g) baby potatoes, halved
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Directions
1. Season the Roast
Pat the chuck roast dry with paper towels.
Season generously on all sides with salt, black pepper, garlic powder, and paprika.
2. Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the roast and sear for approximately 3–4 minutes per side, until deeply browned.
Transfer the roast to a plate.
3. Cook the Aromatics
Add the onion to the same pot.
Cook for about 2–3 minutes, scraping up the browned bits from the bottom.
Add the garlic and cook for another 30 seconds.
4. Build the Braising Liquid
Stir in the tomato paste and cook for 1 minute.
Pour in the beef broth and Worcestershire sauce.
Add the thyme, rosemary, and bay leaves.
Stir well.
5. Add the Roast
Return the seared beef to the pot.
The liquid should come about ⅓ to ½ of the way up the roast, rather than completely covering it.
Cover tightly with a lid.
6. Slow Roast
Transfer the Dutch oven to a preheated 325°F (165°C) oven.
Cook for approximately 2½ hours.
7. Add the Vegetables
Carefully remove the lid.
Arrange the carrots and potatoes around the roast.
Cover again and continue cooking for another 60–90 minutes, until the vegetables are tender and the beef is extremely tender.
The roast should be easy to pull apart with a fork.
8. Rest the Beef
Remove the pot from the oven.
Transfer the roast to a cutting board and loosely cover it with foil.
Let it rest for 15–20 minutes before slicing or shredding.
Remove the bay leaves.
9. Make the Gravy
If you want a thicker gravy, transfer the cooking liquid to a saucepan.
Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry.
Whisk it into the simmering broth and cook for 2–3 minutes, until thickened.
Serving
Slice or gently shred the pot roast and arrange it with the potatoes and carrots.
Spoon plenty of the rich gravy over everything.
Garnish with fresh parsley if desired.
Tips for the Best Pot Roast
Use chuck roast: Its marbling and connective tissue make it ideal for long, slow cooking.
Don’t skip the sear: Browning creates deep savory flavor.
Cut vegetables large: Large pieces are less likely to become mushy during the long cooking time.
Keep the lid on: A tight seal prevents the braising liquid from evaporating.
Cook until tender, not simply until “done”: Chuck roast becomes succulent when its connective tissue has had enough time to break down.
Slow Cooker Version
After searing the roast, transfer it to a slow cooker.
Add the onions, garlic, broth, Worcestershire sauce, tomato paste, herbs, carrots, and potatoes.
Cook on LOW for 8–9 hours or until the beef is fork-tender.
For best texture, add the potatoes and carrots during the final 3–4 hours if your slow cooker tends to cook vegetables very quickly.
Storage
Store leftover roast and vegetables in an airtight container in the refrigerator for up to 3–4 days.
The leftovers are excellent reheated with a little extra gravy.
Tender beef, buttery potatoes, sweet carrots, and rich homemade gravy make this classic pot roast the ultimate cozy family dinner.