Beef Pot Roast Tender Slow-Cooked (Printable Version)

Tender slow-cooked beef paired with hearty vegetables and rich savory gravy for a comforting meal.

# What You'll Need:

→ Beef

01 - 1 (3.5 to 4.0 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 2 large yellow onions, quartered
08 - 4 cloves garlic, smashed

→ Liquids

09 - 2 cups beef broth
10 - 1 cup dry red wine (optional; substitute with additional beef broth if preferred)
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Herbs & Spices

13 - 2 teaspoons dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves

→ Gravy Thickener

15 - 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
16 - 2 tablespoons cold water

# Directions:

01 - Set oven temperature to 300°F.
02 - Pat roast dry and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and brown the roast for 4 to 5 minutes per side. Remove from pot and set aside.
04 - Add quartered onions and smashed garlic cloves to the pot and cook for 2 to 3 minutes until aromatic and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the browned bits from the bottom.
06 - Return roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange potatoes and carrots evenly around the beef in the pot.
08 - Cover and place the pot in the oven. Cook for 3 to 3.5 hours until beef is fork-tender and vegetables are cooked through.
09 - Transfer roast and vegetables to a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
10 - Whisk flour or cornstarch with cold water until smooth. Stir into the pot and simmer on stovetop over medium heat, whisking constantly until thickened, about 3 to 5 minutes.
11 - Slice beef and serve alongside vegetables with the prepared gravy.

# Expert Advice:

01 -
  • The beef becomes so tender it barely needs a knife, which feels like magic the first time you experience it.
  • One pot means one cleanup, and somehow it still tastes like you spent all day cooking.
  • It's the kind of food that fills your house with warmth on the days you need it most.
02 -
  • Don't skip the searing step—it takes an extra ten minutes but creates the foundation for every bit of flavor that follows.
  • If your liquid doesn't look like much at the start, trust it; the vegetables will release their own moisture and everything will taste richly savory by the end.
03 -
  • Brown the roast properly and don't move it—a good crust is the foundation of everything that comes after.
  • Taste the gravy before serving and season it with salt and pepper; it should taste deeply savory and rich, like it's been building flavor all day long.
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