Beef Pot Roast (Printable)

Succulent slow-braised beef in red wine with herbs and tender vegetables for a hearty, comforting meal.

# What You'll Need:

→ Beef and Seasoning

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

→ For Searing

05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp 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 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth
14 - 2.5 cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
17 - 3 sprigs fresh thyme or 1 tsp dried thyme
18 - 2 bay leaves

→ Optional

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

# Preparation Steps:

01 - Preheat oven to 300°F if using the oven method. Pat the beef roast dry and season all sides with kosher salt and black pepper.
02 - Lightly coat the roast with flour, dusting off excess. Heat 3 tbsp oil and 1 tbsp butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned, including the edges. Transfer to a plate.
03 - Reduce heat to medium. Add remaining 1 tbsp oil if needed. Add onion wedges and cook for 3-4 minutes until softened and golden. Add garlic and cook for 30-60 seconds until fragrant.
04 - Stir in tomato paste and cook for 1-2 minutes until darkened. Pour in red wine, scraping up browned bits from the pot. Simmer for 2-3 minutes to reduce slightly.
05 - Add beef broth and Worcestershire sauce, stirring to combine. Add rosemary, thyme, and bay leaves. Return the roast and any accumulated juices to the pot, nestling it into the liquid until it comes halfway up the meat.
06 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated oven. Cook for 1 hour 30 minutes.
07 - After 1 hour 30 minutes, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and continue cooking for another 1.5-2 hours until the beef is very tender and vegetables are soft but intact.
08 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the cooking liquid. For a thicker gravy, bring the liquid to a simmer and stir in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens, thinning with broth if needed.
09 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain. Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired.
10 - Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes.

# Expert Suggestions:

01 -
  • The beef becomes so tender it practically falls apart on your plate, soaking up all that deep, winey richness.
  • It fills your home with a smell so comforting that people wander into the kitchen just to ask whats cooking.
  • You can walk away for hours while it does its thing, no babysitting required.
  • Leftovers taste even better the next day, which means less work and more flavor down the line.
02 -
  • Don't rush the sear, a good crust is where half the flavor lives, so let each side sit undisturbed until it releases easily.
  • If your liquid reduces too much during cooking, add a splash of broth or water so the meat doesn't dry out.
  • Let the roast rest for at least 10 minutes before slicing, it helps the juices settle back into the meat.
  • For slow cooker method, sear everything first, then transfer to the slow cooker and cook on low for 8 to 10 hours, adding vegetables halfway through if you want them firmer.
03 -
  • Browning the roast on all sides, including the edges, builds layers of flavor that you'll taste in every bite of gravy.
  • Using half homemade stock and half store-bought broth gives you deeper flavor without the extra work.
  • If you're gluten-free, swap the flour for a gluten-free blend and double-check your broth and Worcestershire sauce labels.
  • Trimming visible fat before cooking makes the dish lighter, but leaving a little marbling keeps the meat juicy and flavorful.
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