Here’s a classic, old-fashioned beef pot roast — tender, hearty, and perfect for Sunday dinner.
🥩 Classic Beef Pot Roast
🛒 Ingredients
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & black pepper
👩🍳 Instructions
1️⃣ Season & Sear
- Pat roast dry.
- Season generously with salt and pepper.
- Heat oil in a heavy Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until browned.
- Remove and set aside.
👉 Browning = deep flavor.
2️⃣ Build the Base
- In the same pot, sauté onion and garlic 2–3 minutes.
- Stir in tomato paste (if using).
- Add beef broth and Worcestershire sauce.
- Scrape up browned bits from bottom (flavor gold!).
3️⃣ Slow Cook
- Return roast to pot.
- Add thyme and rosemary.
- Cover and cook:
Oven Method:
- 300°F (150°C) for 3–4 hours
Stovetop Method:
- Very low simmer, covered, 2.5–3.5 hours
Roast is done when fork-tender.
4️⃣ Add Vegetables
- Add carrots and potatoes during the last 1–1.5 hours of cooking.
5️⃣ Serve
- Let rest 10–15 minutes before slicing or shredding.
- Spoon gravy over top.
🔥 Pro Tips
- Chuck roast works best (great marbling = tender).
- Low and slow is key.
- Tastes even better the next day.
If you’d like, I can also give you:
- Slow cooker version
- Instant Pot version
- Southern-style pot roast
- Healthier/low-carb version