Beef Pot Roast

 

Classic Beef Pot Roast

This tender, fall-apart pot roast is the ultimate comfort food. Slowly simmered with carrots and potatoes in a rich, savory broth, it’s a one-pot meal that fills your kitchen with the most wonderful aroma.

Prep time: 15 minutes
Cook time: 3–4 hours
Servings: 6
Difficulty: Easy

Ingredients

• 3–4 lb beef chuck roast

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 4 carrots, cut into chunks

• 3 potatoes, cut into chunks

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

Instructions

1. Sear the beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the roast dry with paper towels, then season with salt and pepper. Sear the roast for 3–4 minutes per side, until deeply browned. Transfer to a plate.

2. Cook the aromatics
Reduce heat to medium. Add the chopped onion to the pot and cook for 2–3 minutes until softened. Add the garlic and cook for 1 minute more.

3. Deglaze and add broth
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.

4. Add vegetables and seasonings
Add the carrots, potatoes, salt, pepper, and dried thyme. Bring to a simmer.

5. Simmer until tender
Cover, reduce heat to low, and simmer for 3–4 hours, or until the beef is fork-tender and easily shreds.

6. Serve
Remove the roast and shred or slice. Serve with the vegetables and ladle the broth over the top.

Variations & Tips

• Slow cooker method: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours.

• Red wine addition: Replace ½ cup of the broth with dry red wine for a deeper, richer flavor.

• Extra vegetables: Add celery, parsnips, or mushrooms along with the carrots and potatoes.

• Thicker gravy: Remove the meat and vegetables after cooking. Whisk 2 tablespoons cornstarch with ¼ cup cold water, then stir into the liquid and simmer until thickened.

• Make ahead: Pot roast tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Enjoy this classic, comforting pot roast with family and friends—it’s a meal that never goes out of style.