Here’s a classic beef pot roast recipe served with tender potatoes and carrots — a comforting, hearty meal perfect for family dinners.
🥩 Ingredients (Serves 4–6)
- 3–4 lb beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste (optional, for richer flavor)
- 1 tsp dried thyme
- 2 tsp Worcestershire sauce
- 4 medium potatoes, cut into chunks
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 1–2 tbsp cornstarch (optional, for thickening gravy)
🥄 Step-by-Step Instructions
1️⃣ Prepare the Beef
- Pat the roast dry with paper towels.
- Season generously with salt and black pepper.
2️⃣ Sear the Roast
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the beef on all sides until browned (about 3–4 minutes per side).
- Remove roast and set aside.
3️⃣ Build the Base
- In the same pot, sauté onion, garlic, and celery until softened.
- Stir in tomato paste and cook 1–2 minutes (optional, for deeper flavor).
- Add beef broth, Worcestershire sauce, and thyme, scraping up browned bits from the bottom.
4️⃣ Cook the Pot Roast
- Return the roast to the pot.
- Cover and simmer on the stovetop over low heat for 2–3 hours, or bake at 325°F (160°C) for 3 hours until meat is tender.
- About 1 hour before finishing, add potatoes and carrots so they cook in the flavorful juices.
5️⃣ Optional Gravy
- Remove meat and vegetables from the pot.
- For thicker gravy, mix 1–2 tbsp cornstarch with a little cold water and stir into the juices.
- Simmer 2–3 minutes until thickened.
6️⃣ Serve
- Slice or shred the roast and serve with potatoes and carrots.
- Spoon the gravy over the top for extra flavor.
💡 Tips for a Perfect Pot Roast
- Searing the beef first adds rich flavor and color.
- Slow cooking or braising ensures the meat is tender and juicy.
- Adjust vegetables based on preference — parsnips, turnips, or mushrooms work well too.
If you want, I can make a quick pressure cooker version of beef pot roast that’s ready in under an hour and just as tender.
Do you want me to do that?
