Nothing says comfort like a slow-cooked pot roast — tender beef, rich gravy, and melt-in-your-mouth vegetables. 🥩🥕🥔 Here’s a classic oven version that never fails.

Classic Pot Roast

Serves 6–8

Ingredients

3–4 lb beef chuck roast
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 cup red wine (optional but adds depth)
4 carrots, cut into chunks
1½ lbs baby potatoes (or quartered Yukon Golds)
2 stalks celery, chopped
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves

Instructions

1️⃣ Season & Sear

Pat roast dry and season generously with salt and 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.

2️⃣ Build Flavor

In the same pot, sauté onion 3–4 minutes.
Add garlic and tomato paste; cook 1 minute.
Pour in wine (if using) and scrape up browned bits.
Add beef broth and herbs.

3️⃣ Slow Roast

Return beef to pot.
Add carrots, potatoes, and celery around the roast.
Cover and cook in a 325°F (165°C) oven for 3–4 hours, until fork-tender.

4️⃣ Rest

Remove roast and let rest 10–15 minutes before slicing or shredding.

Optional: Make Gravy

Remove vegetables and beef.
Simmer remaining liquid on stovetop.
Thicken with a slurry (1 tbsp cornstarch + 1 tbsp water) if desired.

🔥 Pro Tips

Chuck roast works best — it becomes incredibly tender.
Low and slow is key.
Pot roast tastes even better the next day.
Add mushrooms for extra richness.

If you’d like, I can give you a slow cooker version, an Instant Pot version, or a Mississippi-style pot roast with pepperoncini and ranch seasoning.