Pot Roast Tender Beef Vegetables (Print)

Tender beef with carrots, potatoes, and herbs slow-cooked in savory gravy for a comforting, satisfying main dish.

# What You'll Need:

→ Beef

01 - 3 lbs chuck roast
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and cut into 2-inch pieces
05 - 3 large potatoes, peeled and quartered
06 - 2 celery stalks, cut into 2-inch pieces
07 - 1 large yellow onion, chopped

→ Aromatics & Seasonings

08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
11 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
12 - 2 bay leaves

→ Liquids

13 - 2 cups beef broth
14 - 1 cup dry red wine (optional, substitute more broth if desired)
15 - 2 tablespoons Worcestershire sauce

→ For Searing & Gravy

16 - 2 tablespoons olive oil
17 - 1 tablespoon cornstarch (optional, for thickening)
18 - 2 tablespoons water (optional, for slurry)

# How to Cook:

01 - Preheat oven to 300°F.
02 - Pat chuck roast dry and season all sides with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, about 4 minutes per side. Remove roast and set aside.
04 - Add chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until slightly softened. Stir in minced garlic and tomato paste; cook for 1 minute longer.
05 - Return roast to the pot. Add potatoes, thyme, rosemary, bay leaves, beef broth, red wine, and Worcestershire sauce. Bring mixture to a simmer over medium heat.
06 - Cover and transfer Dutch oven to the preheated oven. Cook for 2.5 to 3 hours, or until beef is fork-tender.
07 - Carefully remove roast and vegetables from the pot. Discard bay leaves and herb stems.
08 - If a thicker gravy is desired, combine cornstarch and water to make a slurry. Bring pot liquids to a simmer on the stove; stir in slurry and cook until slightly thickened.
09 - Slice or shred roast and serve with vegetables and pan gravy.

# Helpful Hints:

01 -
  • Simple wholesome ingredients easy to find at any market
  • Warm gravy and roasted vegetables for maximum comfort food appeal
  • Variety of vegetables means you get balanced flavors and textures in every forkful
  • The slow cooking guarantees juicy melt-in-your-mouth beef every single time
  • Great for gatherings as it makes a full meal in one pot
02 -
  • Beef chuck is the best cut for slow roasting thanks to its marbling and texture
  • This pot roast is gluten-free if you check broth and Worcestershire sauce labels
  • Pot roast leftovers taste even better after a night in the fridge
  • Red wine deepens flavor but broth is a tasty alternative
  • Freezes beautifully for easy weeknight reheating
03 -
  • Always take time to dry and properly sear your beef the browning stage is where the flavor magic starts
  • Do not skip sautéing tomato paste and garlic this quick step unlocks depth
  • If you love extra gravy double the liquid and thicken to taste
  • For special occasions garnish with fresh parsley or chives for a pop of green and freshness

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