Here’s a classic, hearty Beef Pot Roast recipe 🥩🥕 — tender, flavorful, and perfect for a comforting dinner.
Beef Pot Roast
Servings: 4–6
Time: ~3 hours (slow-cooked)
Ingredients
- 3–4 lb beef chuck roast
- Salt & pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 2–3 potatoes, cut into chunks (optional)
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh)
- 2 tsp dried rosemary (or 1 tbsp fresh)
- 2 bay leaves
Instructions
- Preheat oven
325°F (160°C). - Sear the roast
Season roast generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Brown roast 3–4 minutes per side. Remove and set aside. - Sauté vegetables
Add onion, garlic, carrots, and celery to the pot. Cook 3–4 minutes until softened. - Deglaze & add liquids
Pour in beef broth and wine, scraping up browned bits. Stir in Worcestershire, thyme, rosemary, and bay leaves. - Cook roast
Return roast to the pot. Cover and roast in the oven 2½–3 hours until meat is fork-tender. - Add potatoes (optional)
Add potatoes about halfway through cooking so they don’t overcook. - Serve
Slice or shred the roast. Serve with vegetables and pan juices or thicken the juices into gravy.
Tips & Variations
- Slow cooker version: Cook on low 8 hours or high 4–5 hours.
- Quick stovetop version: Simmer covered on low heat for 90–120 minutes.
- Extra flavor: Marinate roast in garlic, herbs, and wine for a few hours beforehand.
I can also give a “weeknight faster version” that’s done in about 90 minutes on the stove with tender results.
Do you want me to do that?
