Classic Beef Pot Roast with Root Vegetables (Print)

Slow-cooked beef, root vegetables, and rich gravy make a warming dish ideal for comforting gatherings and family meals.

# Components:

→ Pot Roast

01 - 3 to 4 pounds chuck roast
02 - 2 tablespoons vegetable oil
03 - 2 teaspoons salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 tablespoons all-purpose flour or gluten-free flour
06 - 1 large onion, quartered
07 - 4 garlic cloves, smashed

→ Braising Liquid

08 - 2 cups beef broth
09 - 1 cup red wine or additional beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 2 bay leaves
13 - 3 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Root Vegetables

15 - 1½ pounds baby potatoes, halved if large
16 - 4 large carrots, cut into 2-inch pieces
17 - 3 celery stalks, cut into 2-inch pieces
18 - 1 pound parsnips, cut into 2-inch pieces (optional)

→ Gravy

19 - 3 tablespoons butter
20 - 3 tablespoons all-purpose flour
21 - Salt and freshly ground black pepper, to taste
22 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 325°F (165°C). Season chuck roast on all sides with salt, pepper, and flour, ensuring an even coat. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4 to 5 minutes per side. Transfer browned roast to a plate.
02 - Add quartered onion and smashed garlic to the same Dutch oven. Cook for 2 to 3 minutes until softened and aromatic. Stir in tomato paste and cook for 1 minute to enhance flavor.
03 - Pour in beef broth and red wine, using a wooden spoon to scrape up any browned bits from the pot's bottom. Stir in Worcestershire sauce, bay leaves, thyme, and rosemary. Return the seared roast to the pot, cover with lid, and transfer to the oven.
04 - Cook covered for 2 hours. Uncover and arrange potatoes, carrots, celery, and parsnips around the roast. Cover and continue braising for 1 to 1½ hours until beef is fork-tender and vegetables are cooked through.
05 - Transfer roast and vegetables to a serving platter and tent with foil. Strain the cooking liquid and return 2 cups to the Dutch oven. In a small bowl, combine softened butter and flour to form a smooth paste. Whisk the mixture into simmering cooking liquid. Cook, whisking constantly, 3 to 5 minutes, until the gravy thickens.
06 - Slice beef against the grain. Arrange slices on platter with braised vegetables. Spoon rich gravy over the top and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Uses affordable chuck roast for unbeatable tenderness
  • One-pot meal with vegetables and savory gravy
  • Feeds a crowd and creates wonderful leftovers
  • Easily made gluten free for dietary needs
  • Simple ingredients pack big flavor
02 -
  • Full of high quality protein and essential nutrients
  • Freezes easily for make-ahead dinners
  • Classic family favorite that tastes even better the next day
03 -
  • Brown the roast deeply on all sides do not rush this step for building big flavor
  • Use fresh herbs for the brightest most aromatic results Dried can work in a pinch but the fragrance of fresh is unbeatable
  • Always slice the roast against the grain to maximize tenderness
  • Do not be tempted to add extra liquid as the vegetables and meat will contribute plenty as they braise
  • Let the roast rest before slicing and keep that gravy hot for serving

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