Pin it The first time I made pot roast, my apartment smelled so incredible that my neighbor knocked on my door just to ask what was happening in my kitchen. I had no idea that searing meat and adding wine could create something that made an entire building jealous. Now this beef pot roast is my go-to when I need food that feels like a long Sunday hug, even on a Tuesday.
Last winter, my sister came over after a terrible week at work and I made this for her. She took one bite of those tender vegetables covered in that rich gravy and actually teared up a little. Food really does have this way of fixing things that nothing else can touch.
Ingredients
- Beef chuck roast: The marbling melts into the meat during those long hours, making it fork tender
- Kosher salt and black pepper: Do not skip this seasoning step, it builds the flavor foundation
- All-purpose flour: Creates that gorgeous crust when searing and helps thicken the sauce later
- Olive oil and butter: The butter burns off but leaves behind this incredible depth
- Yellow onion: Sweet onion is key here, it breaks down into the sauce and adds natural sweetness
- Garlic cloves: Smash them so they release their flavor into the braising liquid
- Carrots, celery, and baby potatoes: They become the best part, soaking up all that flavorful liquid
- Tomato paste: Caramelize it until it turns deep rust colored, this is where all the depth comes from
- Red wine: Use something you would actually drink, it reduces down into something incredible
- Beef broth: Low sodium is crucial because the sauce concentrates as it cooks
- Worcestershire sauce: That umami punch that makes people ask what your secret ingredient is
- Fresh rosemary and thyme: Woody herbs stand up to long cooking better than delicate ones
- Bay leaves: Do not forget to fish them out before serving
Instructions
- Get your oven ready:
- Preheat to 300°F so everything is set when your meat is ready to braise
- Season the beef:
- Pat it completely dry, then salt and pepper every surface like you mean it
- Lightly flour:
- Dust the roast with flour and shake off the excess, this helps with the sear
- Sear until golden:
- Heat oil and butter in your Dutch oven, then brown the roast 4 to 5 minutes per side until deeply colored
- Build the base:
- Cook the onion wedges until softened, add garlic for just a minute, then stir in tomato paste until it darkens
- Deglaze with wine:
- Pour in the wine and scrape up all those browned bits, let it bubble for a few minutes
- Add the liquid and herbs:
- Pour in beef broth and Worcestershire, add rosemary, thyme, and bay leaves
- Start the braise:
- Nestle the roast back in, bring to a simmer, cover tightly, and cook for 1 and a half hours
- Add vegetables:
- Flip the meat, tuck carrots, celery, and potatoes around it, cover and cook 1 and a half to 2 hours more
- Rest everything:
- Move beef and vegetables to a platter and cover with foil while you make the gravy
- Thicken the sauce:
- Simmer the liquid, stir in cornstarch mixture, and cook until it coats a spoon
- Finish and serve:
- Slice or shred the beef, return it to the sauce, and spoon everything over those tender vegetables
Pin it My grandmother would serve this with buttered egg noodles and watch everyone go quiet as they took that first bite. Some meals just demand that kind of reverence, you know?
Making It In A Slow Cooker
After searing everything on the stove, transfer it all to your slow cooker and cook on low for 8 to 10 hours. Add the vegetables halfway through so they do not turn to mush.
Getting The Gravy Just Right
If the sauce is too thin, the cornstarch slurry works wonders. If it is too thick, just add a splash more broth. You want it rich and coating but still pourable.
Serving Ideas That Work
Crusty bread for soaking up that sauce is non negotiable at my table. Mashed potatoes are also perfect because they hold onto all that flavor.
- This makes the most incredible leftover sandwiches
- The sauce freezes beautifully for future meals
- Double the recipe and feed a crowd
Pin it There is something so deeply satisfying about a meal that takes care of itself in the oven. This pot roast is love you can taste.
Recipe FAQ
- → What cut of beef works best?
Chuck roast or blade roast with good marbling is ideal. The connective tissue breaks down during slow cooking, resulting in tender, flavorful meat that shreds easily.
- → Can I make this in a slow cooker?
Yes. After searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8–10 hours or high for 5–6 hours, adding vegetables halfway through if you prefer them firmer.
- → How do I get thicker gravy?
After cooking, skim excess fat from the liquid and bring to a simmer. Stir in a cornstarch slurry (cornstarch mixed with cold water) and cook for 2–3 minutes until the sauce reaches your desired consistency.
- → Can I substitute the red wine?
Absolutely. Replace the wine with additional beef broth for a non-alcoholic version. The dish will still be flavorful thanks to the herbs, tomato paste, and Worcestershire sauce.
- → How long does it keep?
Leftovers store well in the refrigerator for 3–4 days and actually taste better the next day as flavors continue to develop. The dish also freezes beautifully for up to 3 months.
- → What should I serve with it?
Mashed potatoes, buttered noodles, or crusty bread are classic accompaniments to soak up the rich gravy. Roasted green beans or a simple green salad provide a fresh contrast.