Pot Roast

This classic pot roast is the definition of comfort food—fall-apart tender beef slow-cooked with hearty vegetables in a rich, flavorful gravy. Whether made in the oven, slow cooker, or Dutch oven, this one-pot meal brings warmth and nostalgia to the table. Ideal for Sunday dinners, special occasions, or cozy weeknights.

Ingredients

3–4 lb chuck roast (well-marbled)

Salt and black pepper (to taste)

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 carrots, cut into large chunks

3–4 russet or Yukon Gold potatoes, peeled and quartered

2 stalks celery, cut into chunks

2 cups beef broth

¾ cup dry red wine (optional for richer flavor)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Optional: 1 tbsp cornstarch + 1 tbsp cold water for thickening gravy

Instructions

Prep and season the roast: Pat the chuck roast dry with paper towels. Generously season with salt and pepper on all sides.

Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Sauté aromatics: In the same pot, add onions and cook until softened (about 3–4 minutes). Stir in garlic and cook 1 minute more. Add tomato paste and cook another minute to deepen the flavor.

Deglaze and build flavor: Pour in the wine (if using) and scrape the bottom of the pot to release browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Slow cook the roast: Return the beef to the pot. Add carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer, then cover tightly and cook:

Oven method: Bake at 300°F (150°C) for 3½ to 4 hours.

Slow cooker: Cook on low for 8 hours or high for 4–5 hours.

Stovetop: Simmer on low for 3–4 hours, stirring occasionally.

Optional gravy finish: Remove roast and veggies. Skim fat from the top of the liquid. Mix cornstarch with cold water and stir into the broth. Simmer for 3–5 minutes until thickened into a rich gravy.

Serve: Slice or shred the pot roast and serve with vegetables, ladling the savory gravy over the top. Pairs beautifully with crusty bread or buttered noodles.