Classic Beef Pot Roast

The smell of browning beef in butter is one of those things that turns a regular Sunday into something worth remembering. I used to think pot roast was just something grandmothers made until I tried it myself on a drizzly afternoon with nothing but time and a too-large cut of chuck from the butcher. The house filled with warmth, the windows fogged up, and by the time I pulled that tender, falling-apart roast from the oven, I understood why people cook this dish when they want to feel grounded. It's not fancy, but it's deeply, honestly good.

I made this for a small dinner party once, worried it was too simple to impress anyone. But when I brought the pot to the table and lifted the lid, the steam curled up and everyone went quiet for a second before leaning in. My friend tore off a piece of bread, dunked it straight into the gravy, and declared it better than anything we'd ordered out in months. That night taught me that comfort food doesn't need to apologize for being exactly what it is.

Ingredients

• Beef chuck roast or blade roast (3 to 3.5 lb): Look for good marbling; the fat renders down during the long braise and keeps everything moist and flavorful.
• Kosher salt and black pepper: Season generously before searing to build a savory crust that adds depth to the final dish.
• All-purpose flour (2 tbsp): A light dusting helps the beef brown beautifully and thickens the braising liquid just a touch.
• Olive oil and unsalted butter: The combination gives you a high smoke point plus buttery richness for that perfect golden sear.
• Yellow onion, garlic, carrots, celery: These aromatics form the backbone of the broth, turning sweet and soft as they simmer.
• Baby potatoes: They soak up the gravy like little sponges and hold their shape even after hours of cooking.
• Tomato paste: Cooking it down until it darkens adds a concentrated umami layer you can't get any other way.
• Dry red wine: It deglazes the pan, lifts all those browned bits, and adds a subtle acidity that balances the richness.
• Low-sodium beef broth:控制 the salt level yourself and let the natural beef flavor shine through.
• Worcestershire sauce: Just a teaspoon brings a quiet complexity without overpowering anything else.
• Fresh rosemary, thyme, and bay leaves: These herbs infuse the broth with earthy, woodsy notes that make the whole pot smell like a French countryside kitchen.
• Cornstarch slurry (optional): If you like a thicker, clingier gravy, this is your secret weapon at the end.
• Fresh parsley: A handful of green at the finish brightens the whole plate and makes it look as good as it tastes.

Instructions

Get the oven ready and prep the beef:

Preheat your oven to 300°F if you are using it instead of the stovetop. Pat the roast completely dry with paper towels, then season every side with salt and pepper before dusting lightly with flour and shaking off the excess.

Sear the roast until golden:

Heat 2 tablespoons of oil and the butter in a heavy pot over medium-high heat until shimmering. Sear the beef for 4 to 5 minutes per side, turning to brown the edges too, then transfer it to a plate and set aside.

Cook the aromatics:

Lower the heat to medium and add another tablespoon of oil if the pot looks dry. Toss in the onion wedges and cook until softened and golden, about 3 to 4 minutes, then add the garlic and stir for 30 to 60 seconds until fragrant.

Build the base with tomato paste:

Stir in the tomato paste and let it cook for 1 to 2 minutes, stirring often, until it darkens a shade or two. This step deepens the flavor in a way that skipping it never quite replaces.

Deglaze with red wine:

Pour in the wine and scrape up all those caramelized bits stuck to the bottom of the pot. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavor.

Add broth and seasonings:

Stir in the beef broth and Worcestershire sauce, then drop in the rosemary, thyme, and bay leaves. Nestle the seared roast back into the pot along with any collected juices so the liquid comes about halfway up the meat.

Braise low and slow:

Bring everything to a gentle simmer, then cover tightly and either reduce the heat to low or transfer the pot to the oven. Let it cook undisturbed for 1 and a half hours.

Add the vegetables:

Carefully turn the roast over, then tuck the carrots, celery, and potatoes around it, pushing them down into the liquid. Cover again and continue cooking for another 1 and a half to 2 hours until the beef is fork-tender and the vegetables are soft but not mushy.

Rest and skim the liquid:

Transfer the roast and vegetables to a platter and tent loosely with foil. Skim any excess fat off the surface of the braising liquid with a spoon or ladle.

Thicken the gravy if desired:

Bring the liquid to a simmer on the stovetop, then whisk in the cornstarch slurry and cook for 2 to 3 minutes until thickened. Thin with a splash of broth if it gets too thick.

Shred or slice the beef:

Discard the herb stems and bay leaves, then use two forks to shred the beef into large chunks or slice it against the grain. Return it to the pot or arrange it over the vegetables and spoon the sauce generously on top.

Garnish and serve:

Scatter chopped parsley over everything if you like, then serve hot with crusty bread, buttered noodles, or a pile of mashed potatoes.

Save Pin

There was an evening when I served this to my neighbor after she had a rough week, and she sat at my kitchen table with a bowl of pot roast and didn't say much at first. Then she looked up and said it tasted like being taken care of, which is maybe the best compliment I've ever gotten for anything I've cooked. Food like this doesn't need to be complicated to matter.

Choosing the Right Cut

Chuck roast is the classic choice because it has enough fat and connective tissue to stay moist during the long braise. Blade roast works just as well and sometimes costs a little less, so ask your butcher what looks good that day. If the roast has a thick layer of surface fat, you can trim some of it before cooking, but leave a little for flavor and moisture.

Slow Cooker Adaptation

After you sear the beef and build the sauce on the stovetop, transfer everything to a slow cooker and set it on low for 8 to 10 hours or high for 5 to 6 hours. Add the vegetables halfway through if you want them to hold their shape better, or toss them in at the start if you prefer them completely soft. The slow cooker method is perfect for busy days when you want to come home to dinner already done.

Storing and Reheating

Leftover pot roast keeps in the fridge for up to four days and freezes beautifully for up to three months. Reheat gently on the stovetop with a splash of broth to loosen the sauce, or warm individual portions in the microwave. The flavors deepen overnight, so day-two pot roast is almost better than the original, especially piled onto a soft roll with a little horseradish.

• Store the meat and vegetables in the gravy to keep everything moist.
• Freeze in portions so you can thaw just what you need for a quick meal.
• Use leftovers in tacos, over rice, or stirred into a hearty grain bowl.

Save Pin

This is the kind of meal that turns a quiet night into something warm and memorable, the kind you'll want to make again when the weather turns cold or you just need to feel steady. Serve it to people you care about and watch them relax.

Recipe FAQs

→ What cut of beef works best for pot roast?

Chuck roast or blade roast are ideal choices because they have plenty of marbling and connective tissue. As the meat slow-cooks, these tissues break down, creating incredibly tender, succulent beef that falls apart easily.

→ Can I make this in a slow cooker?

Absolutely. After searing the meat and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8-10 hours or high for 5-6 hours, adding vegetables halfway through cooking for better texture.

→ How do I get thicker gravy?

After removing the beef and vegetables, simmer the remaining liquid and whisk in a cornstarch slurry (cornstarch mixed with cold water). Cook for 2-3 minutes until it reaches your desired consistency, adding more broth if needed.

→ Can I substitute the red wine?

Yes. Replace the wine with additional beef broth for a non-alcoholic version. The dish will still be delicious, though the wine adds subtle depth and complexity to the braising liquid.

→ Why is searing the meat important?

Searing creates a flavorful crust through the Maillard reaction, adding deep, caramelized notes to the final dish. Those browned bits left in the pot also deglaze into the braising liquid, enriching the entire sauce.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. Reheat gently on the stovetop or in the oven at 300°F until heated through, adding a splash of broth if the sauce has thickened.