Beef Pot Roast Recipe
American · Main course · 200 min total
A classic comfort food, this beef pot roast is slow-cooked until tender in a rich, savory gravy with carrots and potatoes.
20
min prep
min prep
180
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Pat the beef dry and season all over with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute.
- Pour in beef broth and wine, scraping up any browned bits. Return the roast to the pot. Add thyme and bay leaves. Bring to a simmer.
- Cover and transfer to a preheated 325°F oven. Cook for 1.5 hours.
- Add carrots and potatoes to the pot, submerging them in the liquid. Cover and continue cooking until beef is fork-tender, about 1 hour more.
- Remove from oven. Discard thyme sprigs and bay leaves. Let rest 10 minutes before slicing. Serve with vegetables and gravy.
Tips
- For a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the liquid after removing the roast. Simmer until thickened.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This pot roast also freezes well for up to 3 months.
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