Beef Pot Roast Classic (Printable)

Tender beef braised with potatoes, carrots, and onions in a rich savory gravy.

# What You'll Need:

→ Beef

01 - 1 (3–4 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1½ lbs 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 beef broth if preferred)
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

# Directions:

01 - Set the oven temperature to 300°F.
02 - Pat the chuck roast dry with paper towels. Season all sides evenly with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes on each side until browned, then remove and set aside.
03 - Add quartered onions and smashed garlic cloves to the pot. Sauté for 2 to 3 minutes until fragrant and slightly softened.
04 - Stir in tomato paste and cook for 1 minute. Pour in dry red wine to deglaze, scraping up browned bits from the bottom of the pot.
05 - Return the seared roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
06 - Arrange peeled and cut potatoes and carrots evenly around the beef in the pot.
07 - Cover the pot with its lid and transfer to the preheated oven. Braise for 3 to 3½ hours until the beef is fork-tender and vegetables are cooked through.
08 - Carefully take the beef and vegetables out onto a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
09 - Whisk the all-purpose flour or cornstarch with cold water until smooth. Stir this mixture into the pot and simmer over medium heat, whisking constantly, until the gravy thickens, 3 to 5 minutes.
10 - Slice the beef and serve alongside the vegetables with the freshly prepared gravy.

# Expert Advice:

01 -
  • One pot does all the work—you sear, you braise, and your oven handles the rest while you breathe easy.
  • The meat becomes so tender it falls apart at the gentlest nudge of a fork, and the gravy tastes like pure comfort in a spoon.
  • Leftovers are honestly better the next day, and they reheat beautifully without losing any magic.
02 -
  • Don't skip the searing step—that browned crust is where the flavor lives, and it's worth those few minutes of attention.
  • Low oven heat is non-negotiable; too hot and the meat tightens and toughens instead of surrendering into tenderness.
  • Cornstarch gravy tastes slightly silkier than flour gravy, and it thickens faster—add it slowly and whisk constantly so you don't overshoot and create something gelatinous.
03 -
  • If your gravy tastes thin or flat, a pinch of salt and a small squeeze of Worcestershire will wake it up without redoing the whole thing.
  • Let the roast rest for 5 minutes before carving; this keeps the juices inside the meat instead of on the cutting board.
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