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Best Beef Pot Roast Recipe

This beef pot roast recipe is a comforting and flavorful classic that transforms a tough cut of beef into a tender, melt-in-your-mouth masterpiece. Cooked with hearty vegetables and a savory gravy, this one-pot meal is perfect for family dinners or special gatherings.
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Equipment

  • Large Dutch oven or heavy oven-safe pot with a lid
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or tongs

Ingredients
  

  • 3-4 pounds beef chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion chopped into chunks
  • 4 garlic cloves minced
  • 4 large carrots peeled and cut into chunks
  • 3-4 Yukon gold or red potatoes quartered
  • 2 cups beef broth
  • 1 cup dry red wine optional, or substitute with more broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening the gravy

Instructions
 

  • Prepare the Roast:
  • Preheat your oven to 300°F (150°C).
  • Season the beef generously with salt and pepper on all sides.
  • Sear the Beef:
  • Heat the oil in a large Dutch oven over medium-high heat.
  • Sear the beef on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove and set aside.
  • Sauté Vegetables:
  • In the same pot, add the onions and cook until softened, about 3 minutes.
  • Add the garlic and cook for another minute, until fragrant.
  • Build the Flavor:
  • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
  • Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
  • Add Vegetables and Roast:
  • Return the beef to the pot, nestling it into the liquid. Add the carrots and potatoes around the beef.
  • Cover the pot with a lid and transfer it to the oven. Roast for 3-4 hours, or until the beef is fork-tender and easily shredded.
  • Make the Gravy (Optional):
  • Remove the pot from the oven and transfer the beef and vegetables to a serving platter.
  • Skim off excess fat from the cooking liquid.
  • Bring the liquid to a simmer on the stovetop and whisk in the cornstarch slurry. Simmer until thickened to your liking.
  • Serve:
  • Slice or shred the beef and serve with the vegetables and gravy on the side.