Introduction:
A classic beef pot roast is a comforting, hearty dish perfect for family dinners or special occasions. Slow-cooked to tender perfection, this dish brings together a flavorful, marbled cut of beef with aromatic vegetables, herbs, and a rich broth. The result is a succulent roast that practically falls apart with a fork, and is ideal for serving with mashed potatoes or crusty bread to soak up the savory gravy.
Ingredients:
3-4 lbs beef chuck roast (bone-in or boneless)
2 tablespoons olive oil
Salt and pepper (to taste)
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
2 cups beef broth (low sodium)
1 cup red wine (optional, can substitute with more broth)
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, chopped)
1 bay leaf
1 tablespoon Worcestershire sauce (optional)
2 tablespoons all-purpose flour (optional, for thickening)
Instructions:
Preheat your oven to 325°F (165°C).
Season the roast: Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.
Sear the beef:
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 4-5 minutes per side. This step adds flavor and color to the meat.
Prepare the vegetables:
Remove the roast and set it aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Add the carrots and potatoes and cook for another 2 minutes.
Deglaze the pot:
Add the tomato paste and cook for 1 minute, stirring constantly. Then, pour in the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine reduce for 2-3 minutes.
Add the liquids and herbs:
Pour in the beef broth, Worcestershire sauce (if using), thyme, rosemary, and add the bay leaf. Stir to combine.
Cook the roast:
Return the beef roast to the pot, making sure it’s submerged in the liquid. Bring the liquid to a simmer, then cover the pot with a lid.
Roast in the oven:
Place the pot in the preheated oven and roast for 3-4 hours, or until the beef is fork-tender and easily shreds. Check occasionally and add a bit more broth or water if the liquid level gets too low.
Optional gravy:
If you prefer a thicker gravy, remove the roast and vegetables from the pot once done. In a small bowl, whisk the flour with a bit of the cooking liquid until smooth, then stir this mixture into the pot. Simmer the liquid on the stovetop until thickened, about 5-7 minutes.
Serve:
Slice the roast against the grain and serve with the vegetables and gravy. Enjoy!
Description:
Classic Beef Pot Roast is a tender, flavorful dish made by slow-cooking a well-marbled beef roast until it becomes incredibly soft and easy to shred. The beef is surrounded by a medley of root vegetables like carrots and potatoes, cooked in a savory broth enriched with herbs, garlic, and a splash of red wine for added depth. Perfect for a cozy meal, this dish also produces a delicious gravy that ties everything together. It’s ideal for special occasions or as a comforting weeknight dinner.
Corrections/Adjustments:
Ensure you use enough salt to balance the richness of the beef and broth.
The optional red wine adds a deep flavor, but can easily be replaced with more beef broth if preferred.
If you want extra flavor, you can add a bit of balsamic vinegar or a splash of soy sauce in place of Worcestershire sauce.
You can substitute the flour with cornstarch for a gluten-free gravy thickener if needed.