Description
A hearty, flavorful pot roast slow-cooked to perfection with tender vegetables and rich gravy, perfect for family gatherings.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Preheat oven to 300°F (150°C).
- Heat olive oil in a large, ovenproof pot or Dutch oven over medium-high heat. Season the beef roast with salt and pepper, searing it on all sides until browned. Remove and set aside.
- In the same pot, add onion and garlic; sauté until translucent.
- Stir in tomato paste and cook for 1 minute. Add beef broth, red wine (if using), thyme, rosemary, and bay leaves. Bring to a simmer.
- Return the beef roast to the pot and add carrots and potatoes. Cover with a lid and transfer to the oven.
- Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork.
- For thicker gravy, remove roast and vegetables, bring liquid to a boil. Mix flour with water to create a slurry, whisk into boiling liquid, and cook until thickened. Return meat and vegetables before serving.
Notes
Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours