Print

Tender Classic Beef Pot Roast: 1 Dreamy Meal

Classic Beef Pot Roast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and classic beef pot roast recipe, perfect for a family meal. This recipe delivers tender, flavorful beef with hearty vegetables like carrots and potatoes, all cooked in one pot.

Ingredients

Scale
  • 3-4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds small red potatoes, quartered
  • 2 tablespoons all-purpose flour (for thickening, optional)
  • 1/4 cup cold water (for thickening, optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
  3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  8. Add the Worcestershire sauce, thyme, and rosemary. Bring the liquid to a simmer.
  9. Return the seared roast to the pot, nestled among the vegetables.
  10. Cover the Dutch oven tightly with a lid.
  11. Transfer the pot to the preheated oven and cook for 2.5 hours.
  12. After 2.5 hours, add the quartered potatoes to the pot, ensuring they are submerged in the liquid.
  13. Cover and continue to cook for another 1-1.5 hours, or until the beef is fork-tender and the potatoes are cooked through.
  14. Remove the roast and vegetables from the pot. If you prefer a thicker gravy, whisk together the flour and cold water in a small bowl to form a slurry. Pour this into the simmering liquid in the pot and cook, stirring, until thickened.
  15. Slice or shred the pot roast and serve with the vegetables and gravy.

Notes

  • For an even richer flavor, you can add a bay leaf to the liquid while it simmers.
  • If you don’t have red wine, you can substitute with an additional cup of beef broth.
  • Feel free to add other vegetables like parsnips or turnips along with the potatoes.

Nutrition

Find it online: https://savorandpin.com/classic-beef-pot-roast-recipe/