Beef Pot Roast (Printable Version)

Tender slow-cooked beef with potatoes, carrots, and savory gravy for a comforting family dinner.

# What You Need:

→ Beef

01 - 1 (3.5 to 4.0 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1.5 lb Yukon Gold or Russet potatoes, peeled and cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 2 large yellow onions, quartered
08 - 4 cloves garlic, smashed

→ Liquids

09 - 2 cups beef broth
10 - 1 cup dry red wine (optional; substitute with additional beef broth)
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Herbs & Spices

13 - 2 teaspoons dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves

→ Gravy Thickener

15 - 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
16 - 2 tablespoons cold water

# How-To Steps:

01 - Set oven to 300°F (150°C).
02 - Pat chuck roast dry. Season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef 4 to 5 minutes per side until deeply browned. Remove and set aside.
04 - Add onions and garlic to the pot. Cook 2 to 3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom.
06 - Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots around the beef evenly.
08 - Cover pot and transfer to oven. Cook 3 to 3.5 hours until beef is fork-tender and vegetables are done.
09 - Remove beef and vegetables to a serving dish. Skim fat from liquid.
10 - Whisk flour or cornstarch with cold water until smooth. Stir into pot and simmer on stovetop over medium heat, whisking constantly until thickened, 3 to 5 minutes.
11 - Slice beef and serve with vegetables and gravy.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fussing or complicated techniques.
  • One pot means minimal cleanup while you're already drowsy from such good food.
  • It fills your home with the kind of smell that makes people linger in the kitchen.
02 -
  • If you skip the searing step or don't get a proper brown crust, the whole dish tastes flat and sad, so take those few extra minutes and don't rush it.
  • The low temperature is everything, cooking at a higher heat makes the meat tough and stringy instead of fork tender, patience is literally the technique.
03 -
  • Bring everything to room temperature before you start cooking, it sounds fussy but it actually means the meat cooks more evenly.
  • The secret that changed everything for me was finishing with a tiny pinch of acid, a squeeze of lemon juice or splash of vinegar right at the end brightens the whole thing.
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