Beef Pot Roast (Printer-Friendly)

Tender beef slow-cooked with root vegetables in a rich, savory gravy for the ultimate comforting meal.

# 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 - 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 with 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)
16 - 2 tablespoons cold water

# Directions:

01 - Preheat oven to 300°F.
02 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned on all sides. Remove beef and set aside.
04 - Add onions and garlic to the pot, sautéing for 2-3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute to develop flavor. Deglaze the pot with red wine, scraping up all browned bits from the bottom.
06 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots around the beef in the pot.
08 - Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, or until beef is fork-tender and vegetables are completely cooked through.
09 - Remove the roast and vegetables to a serving platter. Skim excess fat from the cooking liquid.
10 - In a small bowl, whisk flour or cornstarch with cold water until completely smooth. Stir into the pot and simmer on stovetop over medium heat, whisking constantly until gravy thickens, about 3-5 minutes.
11 - Slice the beef against the grain and serve with vegetables and gravy spooned over the top.

# Expert Suggestions:

01 -
  • The house will smell like someone who knows exactly what they're doing in the kitchen, even if that someone is you
  • Leftovers somehow taste better the next day, if they last that long
  • One pot means less cleanup and more time to pretend you're not tired
02 -
  • Patting the meat dry is not optional, wet meat doesn't brown and browned meat is flavor
  • Don't rush the sear, resist the urge to move the meat around
  • The liquid should come about halfway up the roast, not cover it completely
03 -
  • Let the roast rest for 10 minutes before slicing, or it will shred instead of cut
  • If your gravy is too thick, whisk in more broth. Too thin, simmer longer.
  • Don't forget to fish out the bay leaves before serving
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