Beef Pot Roast (Printable)

Tender beef chuck slow-braised with vegetables in red wine and herbs for a comforting one-pot meal with rich gravy.

# Ingredient List:

→ Beef and Seasoning

01 - 3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour

→ For Searing

05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon unsalted butter

→ Vegetables and Aromatics

07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 lb baby potatoes or small waxy potatoes, whole or halved if large

→ Braising Liquid and Herbs

12 - 2 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic version
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves

→ Optional

19 - 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish

# Steps:

01 - Preheat oven to 300°F if using the oven braising method.
02 - Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly coat the seasoned roast with flour, dusting off any excess to avoid a thick coating.
04 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned on all surfaces, including edges. Transfer to a plate.
05 - Reduce heat to medium and add the remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add smashed garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened and caramelized.
07 - Pour in red wine while scraping up browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
09 - Add rosemary sprigs, thyme sprigs, and bay leaves to the liquid. Return the seared roast and any accumulated juices to the pot, nestling it so the liquid comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated 300°F oven. Cook for 1 hour 30 minutes.
11 - After 1 hour 30 minutes, flip the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the braising liquid. Re-cover and continue cooking for 1 hour 30 minutes to 2 hours until beef is very tender and vegetables are soft but retain their shape.
12 - Remove the roast and vegetables to a serving platter and tent loosely with foil. Skim excess fat from the surface of the braising liquid.
13 - For a thicker gravy, bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce reaches desired thickness. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return beef to the pot or arrange over vegetables and spoon sauce generously over top. Garnish with chopped fresh parsley if desired.
16 - Serve hot alongside crusty bread, buttered noodles, or mashed potatoes.

# Tips from the Pros:

01 -
  • The beef becomes so tender it shreds with almost no effort, and the gravy tastes like you simmered it all day because you did.
  • Everything cooks in one pot, so cleanup is minimal and the flavors meld together into something that feels like a warm hug.
  • Leftovers taste even better the next day, and you can turn them into sandwiches, tacos, or serve over rice without any extra work.
02 -
  • Do not skip searing the beef because that caramelized crust is where most of the deep, savory flavor comes from in the final dish.
  • If you add the vegetables at the beginning they will turn to mush, so wait until the roast has braised for at least 1 ½ hours before tucking them in.
  • Let the finished roast rest for 10 minutes under foil so the juices redistribute and the meat stays moist when you slice or shred it.
03 -
  • Use a heavy pot with a tight fitting lid because a thin pot will not hold heat evenly and the liquid will evaporate too quickly.
  • If your gravy tastes flat at the end, add a small splash of red wine vinegar or a squeeze of lemon juice to wake up the flavors.
  • For the richest result, use half homemade stock and half store bought broth, and never skip browning the tomato paste until it smells sweet and caramelized.
Go Back