Description
A classic and hearty American pot roast recipe featuring tender beef chuck roast slow-braised with aromatic herbs, vegetables, and a rich homemade gravy. Perfect for a comforting Sunday dinner.
Ingredients
Scale
Meat
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 1 1/2 pounds baby potatoes, halved
- 2 celery stalks, chopped
Liquids & Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Additional
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Preheat and Season: Preheat the oven to 300°F. Pat the beef chuck roast dry and season all sides evenly with salt and black pepper to enhance flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned to lock in juices, then remove and set aside.
- Sauté Aromatics: Add chopped onions to the pot and cook until softened, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Paste and Liquids: Stir in tomato paste and cook for 1 minute. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in dried thyme and rosemary.
- Braise in Oven: Return the roast to the pot and add carrots, potatoes, and celery around it. Cover with a tight-fitting lid. Transfer to the oven and cook for 3 to 3 1/2 hours, or until the meat is fork-tender.
- Finish and Serve: Remove the roast and vegetables from the pot. For thicker gravy, bring the cooking liquid to a simmer on the stovetop, whisk in cornstarch mixed with water, and cook until thickened. Slice the roast and serve with vegetables and gravy.
Notes
- Chuck roast is ideal as it becomes tender during slow cooking.
- For extra flavor, let the roast rest in the cooking juices for 10 minutes before serving.
- Using a Dutch oven allows for even heat distribution during braising.
- The optional cornstarch thickens the gravy to your preferred consistency.
