Beef Pot Roast

My grandmother's kitchen always smelled like slow-cooked magic on Sundays, and this pot roast recipe carries that same comforting essence. The first time I made it myself, I underestimated how long the braising process would take. My family ended up eating at 9 PM, but nobody complained once they tasted that fork-tender beef. Now I've learned to start it early and let the oven do all the heavy lifting while I go about my day.

Last winter, during a particularly brutal snowstorm, I threw this pot roast into the oven around noon. By the time friends who'd been stranded by the weather arrived at our door, that rich, savory aroma had already turned our living room into the coziest place on earth. We spent the evening passing around platters of beef and vegetables, and nobody wanted to leave even after the roads cleared.

Ingredients

• Chuck roast: This cut becomes meltingly tender after hours of slow cooking and has just enough marbling to keep everything juicy
• Kosher salt and black pepper: Generous seasoning on all sides creates a beautiful crust during searing
• Olive oil: You need a high-heat oil to get that gorgeous brown color on the beef
• Yukon Gold potatoes: They hold their shape better than Russets during long braising
• Carrots: Cut them large so they don't turn to mush in the oven
• Yellow onions: Quarter them so they caramelize slowly in the liquid
• Garlic: Smash the cloves to release their oils without burning them
• Beef broth: Use a good quality brand or homemade if you have it
• Dry red wine: I skip this when cooking for kids, but it adds wonderful depth
• Tomato paste: This little tube concentrates flavors beautifully
• Worcestershire sauce: Don't skip it, that umami punch is essential
• Dried thyme: Fresh is great too, but dried holds up better in long cooking
• Bay leaves: They quietly work their magic in the background
• All-purpose flour: Cornstarch works too if you need it gluten-free

Instructions

Get your oven ready:

Preheat to 300°F (150°C) and move your oven rack to the lower middle position

Prep the beef:

Pat the roast thoroughly dry with paper towels, then season generously with salt and pepper on all sides

Sear for flavor:

Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then brown the roast for 4 to 5 minutes per side until a deep crust forms

Build the base:

Sauté onions and garlic for 2 to 3 minutes until fragrant, then stir in tomato paste and cook for another minute

Deglaze the pot:

Pour in the wine and scrape up all those delicious browned bits from the bottom with a wooden spoon

Bring it together:

Return the beef to the pot and add broth, Worcestershire, thyme, and bay leaves

Add vegetables:

Arrange potatoes and carrots around the roast, tucking them into the liquid

Let it braise:

Cover tightly and transfer to the oven for 3 to 3½ hours, checking after 2 hours

Rest the meat:

Remove the roast and vegetables to a platter, cover loosely with foil, and let everything rest while you make the gravy

Thicken the gravy:

Whisk flour with cold water until smooth, stir it into the simmering liquid, and cook for 3 to 5 minutes until it coats a spoon

Save

Something magical happens around hour three of cooking. That's when the collagen breaks down and the whole kitchen settles into a rhythm. I've learned to time this recipe so that glorious moment hits just as my family starts trickling into the kitchen, asking what smells so good.

Making It Ahead

This pot roast actually improves with time, so feel free to make it a day ahead. Let it cool completely, then refrigerate the meat and vegetables separately from the gravy. The next day, skim any hardened fat from the top of the gravy before reheating everything together gently.

Choosing The Right Wine

I've used everything from expensive Cabernet to that bottle sitting in the back of the pantry. Honestly, unless you're serving wine connoisseurs, any drinkable red wine works beautifully. The wine's job is to add acidity and depth, not to be the star of the show.

Serving Suggestions

A hunk of crusty bread is non-negotiable for sopping up that gravy. I also love serving buttered peas or a simple green salad alongside to cut through all the richness. And honestly, a glass of the same red wine you used in the pot roast never hurt anyone.

• Make extra mashed potatoes, they're perfect for catching every drop of gravy
• A bright salad with vinaigrette balances the meal perfectly
• This recipe doubles beautifully for a crowd, just use two pots

Save

There's something deeply satisfying about a dish that rewards patience so generously. This pot roast has become my answer to everything from cold weather to bad days to just needing to feed people I love.

Recipe FAQs

→ What cut of beef works best for pot roast?

Chuck roast is ideal because its connective tissue breaks down during slow cooking, resulting in tender, flavorful meat. Look for a well-marbled piece weighing 3–4 pounds.

→ Can I make pot roast in a slow cooker?

Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8–10 hours or high for 4–6 hours until fork-tender.

→ What vegetables go well with pot roast?

Classic choices include potatoes, carrots, and onions. You can also add parsnips, celery, or turnips. Add sturdy vegetables at the start and delicate ones like peas in the last 30 minutes.

→ How do I thicken the gravy?

Whisk flour or cornstarch with cold water until smooth, then stir into the simmering cooking liquid. Cook for 3–5 minutes while stirring constantly until the gravy reaches your desired consistency.

→ Can I prepare pot roast ahead of time?

Absolutely. Pot roast actually tastes better the next day as flavors meld. Cool completely, refrigerate, and reheat gently on the stovetop or in a 325°F oven until warmed through.

→ What can I substitute for red wine?

Additional beef broth works perfectly. For similar acidity, add a tablespoon of balsamic vinegar or apple cider vinegar along with the extra broth.