Beef pot roast hearty (Print view)

Slow-cooked beef with potatoes, carrots, and onions simmered in savory gravy for a hearty dinner.

# What You'll Need:

→ Beef

01 - 1 (3.5 to 4 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1.5 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 additional 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 option)
16 - 2 tablespoons cold water

# Cooking Steps:

01 - Set oven temperature to 300°F (150°C).
02 - Pat chuck roast dry and season thoroughly with kosher salt and black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast for 4 to 5 minutes on each side. Remove and set aside.
04 - Add quartered onions and smashed garlic to the pot. Cook for 2 to 3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up all browned bits from the bottom.
06 - Return the seared roast to the pot. Pour in beef broth and Worcestershire sauce. Add thyme and bay leaves.
07 - Arrange potatoes and carrots evenly around the beef in the pot.
08 - Cover and transfer the pot to the oven. Cook for 3 to 3.5 hours until beef is fork-tender and vegetables are cooked through.
09 - Remove roast and vegetables from the pot to a platter. Skim excess fat from the cooking liquid.
10 - Whisk flour or cornstarch with cold water until smooth. Stir into the pot and simmer over medium heat, whisking constantly, until the gravy thickens, about 3 to 5 minutes.
11 - Slice the beef and serve alongside the vegetables topped with the prepared gravy.

# Expert Ideas:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife required.
  • Everything cooks together, so your kitchen smells incredible and you only have one pot to clean.
  • It's the kind of dish that tastes even better the next day, and makes enough for leftovers.
02 -
  • Don't skip the browning step—that crust is where most of the flavor lives, and there's no shortcut that replaces it.
  • If your gravy seems too thin, that cornstarch or flour mixture is your friend; whisk it smooth first so you don't end up with lumps.
03 -
  • Brown the meat on all sides, not just the top and bottom—this extra step rewards you with deeper flavor.
  • Don't peek too often; every time you lift the lid, you're letting heat and steam escape, which extends the cooking time.
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