Beef Pot Roast (Printable Version)

Succulent slow-braised beef with tender vegetables in a rich red wine and herb gravy.

# What You’ll Need:

→ Beef and Seasoning

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

→ For Searing

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

→ Optional

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

# Step-by-Step Guide:

01 - Set oven to 300°F if using the oven braising method.
02 - Pat the beef roast dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.
03 - Lightly dust the seasoned roast with flour on all sides, tapping off excess flour to prevent burning.
04 - Heat 2 tablespoons oil and butter in a large heavy Dutch oven over medium-high heat until shimmering. Sear the roast for 4 to 5 minutes per side until deeply browned, including edges. Transfer to a plate.
05 - Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add smashed garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened and caramelized.
07 - Pour in red wine while scraping up browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
09 - Add rosemary, thyme, and bay leaves to the pot. Return the seared roast and any accumulated juices, nestling it into the liquid so it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated 300°F oven. Cook for 1 hour 30 minutes.
11 - After 1 hour 30 minutes, turn the roast over. Arrange carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and continue cooking for 1 hour 30 minutes to 2 hours until beef is very tender and vegetables are soft but intact.
12 - Remove the roast and vegetables to a serving platter and tent loosely with foil. Skim excess fat from the braising liquid using a ladle or spoon.
13 - For a thicker gravy, bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until sauce reaches desired consistency. Thin with additional broth if needed.
14 - Remove and discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return shredded beef to the pot or arrange over vegetables on the platter. Spoon sauce over the top. Garnish with chopped fresh parsley if desired.
16 - Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes on the side.

# Expert Tips:

01 -
  • The meat becomes so tender it practically falls apart with a fork, and the vegetables soak up all that deep, winey richness.
  • It's a hands-off recipe once it's in the oven, freeing you up to clean the kitchen or just sit down with a cup of tea.
  • Leftovers taste even better the next day, and they turn into the best sandwiches you've ever had.
02 -
  • Don't skip the searing step, that's where almost all the flavor starts and it's worth the extra few minutes.
  • If your liquid reduces too much during cooking, add a splash of broth or water to keep everything moist and prevent scorching.
  • Let the roast rest after cooking so the juices redistribute, otherwise they'll all run out when you slice it.
03 -
  • Use a heavy pot with a tight-fitting lid so the moisture stays trapped and the meat braises evenly.
  • If you want an even richer sauce, reduce it uncovered for a few minutes after removing the meat, concentrating all those flavors into something almost glossy.
  • Always taste the gravy at the end and adjust the salt, sometimes it needs just a pinch more to really sing.
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