Ah, Beef Pot Roast 🥩—classic comfort food with tender, flavorful meat and rich, savory gravy. Here’s a detailed, foolproof recipe:
🥩 Classic Beef Pot Roast
Ingredients (serves 4–6)
- 3–4 lb beef chuck roast
- Salt & pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, peeled and cut into large chunks
- 3–4 potatoes, peeled and cut into large chunks
- 2 celery stalks, cut into chunks
- 2 tsp dried thyme (or 3 tsp fresh)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 2 bay leaves
Instructions
- Season and sear
- Pat roast dry, season generously with salt & pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Sear roast 4–5 minutes per side until deeply browned. Remove and set aside.
- Sauté aromatics
- In the same pot, sauté onion and garlic 2–3 minutes until fragrant.
- Deglaze the pan
- Add red wine (if using) and scrape up browned bits from the bottom.
- Add beef broth, thyme, rosemary, and bay leaves.
- Cook the roast
- Return roast to pot. Bring to a simmer.
- Cover and cook 2.5–3 hours on low heat (or 325°F oven) until meat is fork-tender.
- Add vegetables
- About 1 hour before the end, add carrots, potatoes, and celery. Cook until tender.
- Finish and serve
- Remove roast and vegetables.
- Optional: thicken cooking liquid into gravy with 2 tbsp flour or cornstarch slurry.
- Slice or shred meat and serve with vegetables and gravy.
🔥 Tips & Variations
- Extra flavor: rub roast with garlic powder, onion powder, and paprika before searing.
- Slow cooker version: sear roast, sauté aromatics, then transfer everything to slow cooker on LOW 6–8 hours.
- Make it rich: add a splash of Worcestershire sauce or balsamic vinegar to broth.
- Herb twist: toss in fresh parsley or thyme at the end for brightness.
I can also give a restaurant-style beef pot roast recipe with ultra-tender, fall-apart meat, deeply flavored gravy, and perfectly caramelized vegetables.
Do you want me to do that?
