Oh yes 😍 Beef pot roast—classic comfort food with tender meat, rich gravy, and soft veggies. Perfect for Sunday dinner.
Classic Beef Pot Roast
Ingredients (Serves 6–8)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4–5 medium potatoes, quartered
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
- 2 tbsp flour (optional, for gravy)
Instructions
- Sear the roast
- Season roast generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until browned. Remove and set aside.
- Sauté aromatics
- Add onion and garlic to the pot; cook 3–4 minutes until softened.
- Deglaze
- Add red wine (if using) and scrape up browned bits from the bottom.
- Let simmer 2 minutes.
- Add roast & liquids
- Return roast to the pot.
- Add beef broth, thyme, rosemary, and bay leaves.
- Cook
- Cover and simmer on low (stovetop) 2.5–3 hours or bake in oven at 325°F (160°C) covered for 3–3.5 hours.
- Add carrots, celery, and potatoes halfway through cooking.
- Make gravy (optional)
- Remove meat and vegetables.
- Mix 2 tbsp flour with a bit of water, whisk into liquid, and simmer until thickened.
- Serve
- Slice or shred roast, serve with vegetables and gravy.
Tips
- Fork-tender meat: slow, low cooking is key.
- Flavor boost: add a splash of Worcestershire sauce or soy sauce to the broth.
- Make ahead: leftovers taste amazing; meat can be shredded for sandwiches.
- Slow cooker option: Sear meat first, then cook all ingredients on LOW 8 hours.
If you want, I can also give you a crockpot beef pot roast version that’s almost completely hands-off and perfectly tender every time.
Do you want me to do that?
