Tender Pot Roast
Experience comfort food at its finest with this recipe for Tender Pot Roast—a hearty, melt-in-your-mouth classic that’s perfect for family dinners or special occasions. Featuring a succulent, slow-braised beef chuck roast paired with a medley of flavorful vegetables like baby potatoes, carrots, celery, and onions, this dish is infused with rich, savory notes from Worcestershire sauce, tomato paste, and fresh thyme. The magic begins with a golden sear on the beef, followed by oven roasting in a fragrant beef broth that ensures every bite is tender and deeply satisfying. Complete with a velvety homemade gravy made from pan drippings, this all-in-one meal is as nourishing as it is delicious. Simple to prepare yet impressive on the table, this pot roast recipe is a timeless comfort food that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 medium yellow onion
- 4 large carrots
- 3 large celery stalks
- 1.5 pounds baby potatoes
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the beef in the hot oil for 3-4 minutes per side until browned. Remove and set aside.
Peel and quarter the onions. Chop the carrots and celery into large pieces.
In the same pot, sauté the onions, carrots, and celery for 5-6 minutes until slightly softened.
Add the tomato paste to the vegetables and cook for another 1-2 minutes, stirring to combine.
Deglaze the pot with 1 cup of beef broth, scraping the bottom to release browned bits.
Return the roast to the pot and add the remaining beef broth, Worcestershire sauce, bay leaf, and thyme sprigs. Ensure the liquid comes about halfway up the roast.
Bring the mixture to a simmer, then cover with a lid and transfer to a preheated oven at 300°F (150°C).
Cook for 3 hours, occasionally checking to ensure the liquid level hasn’t dropped too low. Add more broth if necessary.
After 3 hours, add the baby potatoes and continue cooking for an additional hour, or until the vegetables and beef are fork-tender.
To make the gravy, remove 2 cups of liquid from the pot and strain into a saucepan.
In a small bowl, mix the cornstarch and water to form a slurry, then whisk it into the saucepan with the liquid.
Simmer the gravy over medium heat for 3-5 minutes, stirring constantly, until thickened.
Serve the pot roast hot with the vegetables and gravy on the side.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1569 mg | 33% | |
*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.
