Classic Pot Roast with Garlic Thyme Gravy
Warm, hearty, and irresistibly flavorful, this classic pot roast with garlic thyme gravy is the ultimate comfort food for family gatherings or cozy Sunday dinners. Featuring a tender, fall-apart beef chuck roast slow-braised alongside a medley of carrots, celery, and red potatoes, this recipe is a one-pot wonder that fills your kitchen with comforting aromas. Infused with garlic and fresh thyme, the savory gravy is thickened to perfection, making it the ideal companion for the melt-in-your-mouth roast and tender vegetables. With simple ingredients and a foolproof cooking method, this recipe transforms a humble cut of meat into a show-stopping centerpiece. Pair it with warm crusty bread to soak up every drop of that rich, flavorful gravy! Search no further for the perfect pot roast recipe—it’s already here.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion
- 4 medium carrots
- 2 medium celery stalks
- 5 whole garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 6 sprigs fresh thyme
- 1 whole bay leaf
- 6 small red potatoes
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast on all sides with kosher salt and black pepper. Lightly dust it with 2 tablespoons of flour.
Heat a large Dutch oven over medium-high heat and add the olive oil. Sear the beef on all sides until a deep brown crust forms, about 4 minutes per side. Remove the beef and set it aside.
Reduce the heat to medium. Add the sliced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, until softened.
Add the whole garlic cloves and cook for 2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the beef broth, scraping up any brown bits from the bottom of the pot.
Return the seared beef to the pot. Add the thyme sprigs, bay leaf, and red potatoes. Ensure the liquid comes about halfway up the side of the roast (add water if necessary).
Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 3-3.5 hours, or until the beef is fork-tender.
Remove the pot from the oven. Transfer the beef and vegetables to a platter, tenting it with foil to keep warm.
Strain the liquid from the pot into a saucepan. Discard the thyme sprigs, bay leaf, and any solids.
Bring the liquid to a simmer over medium heat. In a small bowl, whisk the cornstarch and cold water until smooth, then add to the simmering liquid to thicken the gravy. Stir in the butter until melted.
Serve the pot roast sliced, with the vegetables and gravy poured over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
