Tender Pot Roasted Beef
Warm, comforting, and irresistibly flavorful, this Tender Pot Roasted Beef recipe is the ultimate one-pot meal for hearty family dinners or special occasions. Featuring a succulent beef chuck roast slow-cooked to perfection in a rich, aromatic broth of beef stock, optional red wine, and layers of fresh herbs like thyme and rosemary, this dish is pure comfort food at its finest. A medley of hearty vegetables—including carrots, celery, and creamy russet potatoes—cooks alongside the beef, soaking in its savory juices. The addition of caramelized tomato paste and optional homemade gravy elevates this classic dish with a luxurious depth of flavor. Ready in just over 3 hours with minimal prep, this recipe delivers melt-in-your-mouth beef that’s perfectly paired with wholesome vegetables and a homemade, velvety sauce. Perfect for cozy evenings or as the centerpiece for a weekend gathering, this pot roast is sure to be a crowd favorite.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 unit yellow onion, large (chopped)
- 4 units carrots, large (peeled and cut into 2-inch pieces)
- 3 units celery stalks (cut into 2-inch pieces)
- 4 units russet potatoes (peeled and quartered)
- 3 units garlic cloves (minced)
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 4 units fresh thyme sprigs
- 2 units fresh rosemary sprigs
- 2 units bay leaves
- 2 tbsp all-purpose flour (optional, for gravy)
- 2 tbsp water (optional, for gravy)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the beef for 3-4 minutes on each side until browned. Remove the beef and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5 minutes, stirring occasionally, until the onions are translucent.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Deglaze the pot by pouring in the red wine (optional) and scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. Bring the mixture to a gentle simmer.
Return the seared beef to the pot, nestling it into the liquid. Cover with a lid and reduce the heat to low.
Cook the pot roast for 2 1/2 to 3 hours, turning the beef halfway through. Add the potatoes to the pot in the last hour of cooking.
Once the beef is tender and easily pulls apart with a fork, remove it from the pot along with the vegetables.
If making gravy, strain the cooking liquid and return it to the pot. Mix the flour and water to form a slurry, then whisk it into the liquid over medium heat until thickened.
Serve the pot roast with the vegetables and gravy on the side. Enjoy!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1426 mg | 30% | |
*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.
