🥩 Beef Pot Roast

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Here’s the Full Classic Beef Pot Roast Recipe (Version I) — tender, juicy, and loaded with flavor! 🍖🥔🥕

Ingredients:

3–4 pounds (1.4–1.8 kg) beef chuck roast

2 tablespoons olive oil (or vegetable oil)

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or rosemary)

1 large onion, cut into wedges

3 cloves garlic, minced

4 carrots, peeled and cut into chunks

3–4 potatoes, peeled and quartered

2 cups beef broth (or more as needed)

1 cup red wine or water (optional, adds richness)

2 tablespoons tomato paste (optional, adds depth)

2 tablespoons flour or cornstarch (for thickening gravy)

Directions:

  1. Season the Roast:
    Pat the beef dry with paper towels. Rub it all over with salt, pepper, garlic powder, onion powder, and thyme.
  2. Sear the Meat:
    Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
    Add the roast and sear each side for 3–4 minutes, until well browned.
    Remove roast and set aside.
  3. Sauté Aromatics:
    In the same pot, add onion wedges and garlic. Cook for 2–3 minutes until fragrant and lightly golden.
  4. Deglaze:
    Pour in red wine (or water) and scrape up any browned bits from the bottom.
    Stir in tomato paste if using.
  5. Add Vegetables and Liquid:
    Place the seared roast back in the pot. Add carrots and potatoes around the meat.
    Pour in beef broth until the liquid comes halfway up the sides of the roast.
  6. Cook Low and Slow:

Oven method: Cover with a lid and roast at 325°F (165°C) for 3 to 3½ hours, or until the meat is fork-tender.

Slow cooker method: Cook on Low for 8–9 hours or High for 4–5 hours.

  1. Make the Gravy (optional):

Remove the roast and vegetables.

Whisk 2 tablespoons flour or cornstarch with ¼ cup cold water.

Stir into the remaining liquid in the pot and simmer until thickened.

  1. Serve:
    Slice or shred the roast and serve with the vegetables and gravy.

Tips for the Perfect Pot Roast:

Chuck roast gives the best tenderness and flavor.

For extra richness, add a splash of Worcestershire sauce to the broth.

Add celery or parsnips for more depth of flavor.

Always let the roast rest for 10 minutes before slicing.

🍽️ Serving Ideas:

Serve over mashed potatoes or buttered egg noodles.

Pair with fresh rolls or crusty bread to soak up the gravy.

Store leftovers in the fridge up to 4 days or freeze up to 3 months.

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