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.

This pot roast is rich in flavor, with a fork-tender beef roast surrounded by perfectly cooked carrots, potatoes, and onions. The gravy, infused with herbs and beefy goodness, ties it all together, making every bite unforgettable.

Tools to Use

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

1. Prepare the Roast:

Preheat your oven to 300°F (150°C).
Season the beef generously with salt and pepper on all sides.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Serve:
Slice or shred the beef and serve with the vegetables and gravy on the side.

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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.

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.

Tips for Cooking

Choosing the Cut: Use a chuck roast for the best results—it’s flavorful and becomes tender when slow-cooked.
Cooking Time: Be patient! The longer it cooks, the more tender the meat will be.
Vegetables: Add softer vegetables, like mushrooms or green beans, during the last hour of cooking to prevent overcooking.

Why You Should Try This Recipe

This beef pot roast is the ultimate comfort food that brings everyone together. It’s a complete meal in one pot, full of hearty flavors and wholesome ingredients, perfect for cozy evenings or celebratory dinners.

Make this beef pot roast for a meal that’s not only easy to prepare but also incredibly satisfying. With tender beef, flavorful vegetables, and a luscious gravy, it’s destined to become a family favorite!