Old Fashioned Beef Pot Roast

This timeless Old Fashioned Beef Pot Roast combines simple ingredients that transform through patience into an extraordinary, melt-in-your-mouth meal perfect for Sunday family dinners. With remarkably little active effort, you'll create a show-stopping dish that honors heritage cooking methods.

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Course: Main Course, Sunday Dinner

Cuisine: American, Comfort Food

Keyword: Beef Pot Roast, Sunday Pot Roast, Comfort Food, Slow Cooked Beef

Prep Time: 25

Cook Time: 3

Active Hands-On Time: 35

Total Time: 3 25

Servings: servings

Calories: 520kcal

Equipment

Dutch Oven
Paper towels
Wooden Spoon
Serving Platter
Aluminum Foil

Ingredients

Pot Roast Main Ingredients

3-4 pound chuck roast look for marbling throughout for tenderness
2 tablespoons olive oil
2 large yellow onions thickly sliced
4 large carrots cut into 2-inch chunks
3 celery stalks cut into 2-inch pieces
4 garlic cloves minced
2 cups beef broth homemade or quality store-bought
1 cup dry red wine can substitute additional beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
2 pounds potatoes Yukon Gold or red potatoes, quartered
salt and freshly ground black pepper to taste

Optional Gravy

2 tablespoons all-purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons cold water for gluten-free

Instructions

Preheat oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Place the roast in the hot oil and sear each side for 4-5 minutes until a deep brown crust forms.
Remove the seared roast and set aside. In the same pot, add the onions and cook for 3-4 minutes until they begin to soften.
Add the carrots and celery, cooking for another 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Pour in the red wine (or additional broth) and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine and bring to a simmer.
Return the seared roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the meat.
Cover with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours, turning the roast once halfway through if possible.
After 2 hours, add the quartered potatoes around the roast. Cover and continue cooking for another 1 hour, or until the meat is fork-tender and practically falling apart (internal temperature should reach about 205°F).
Remove the pot from the oven. Carefully transfer the meat and vegetables to a serving platter and tent loosely with foil.
Optional for gravy: Place the Dutch oven over medium heat and whisk in 2 tablespoons of flour (or cornstarch mixture for gluten-free). Simmer, stirring constantly, until thickened to your preference, about 3-5 minutes.
Slice or shred the pot roast and serve with the vegetables and gravy.

Notes

- Chuck roast is ideal for this recipe due to its marbling and connective tissue that breaks down during slow cooking.
- For slow cooker method: Follow steps 1-3 then transfer everything to your slow cooker and cook on low for 8 hours or high for 5-6 hours.
- For Instant Pot: Use the sauté function for searing, then pressure cook on high for 60 minutes with a 15-minute natural release.
- Pot roast actually improves in flavor when made 1-2 days ahead. Simply reheat gently covered at 300°F.
- Store leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 3 months.

Nutrition

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