Save A classic comfort dish, this succulent beef pot roast is slow-braised in a rich broth of red wine, tomato paste, and aromatic herbs. Tender carrots, celery, and baby potatoes soak up the luscious gravy, making every bite hearty and satisfying.
Save The secret to this pot roast lies in the patience of slow cooking. As the beef simmers at a low temperature, the aromatic rosemary, thyme, and bay leaves infuse the liquid, creating a complex and inviting scent that fills the entire home.
Ingredients
- 3–3.5 lb (1.4–1.6 kg) beef chuck roast or blade roast, well-marbled
- 1 ½ tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (or gluten-free flour)
- 3 tbsp olive oil or vegetable oil, divided
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced into thick wedges
- 4 cloves garlic, smashed and peeled
- 4 medium carrots, peeled and cut into 2-inch chunks
- 3 ribs celery, cut into 2-inch chunks
- 1 ½ lb (680 g) baby potatoes or small waxy potatoes, whole or halved if large
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine (or extra beef broth for non-alcoholic)
- 2 ½ cups (600 ml) low-sodium beef broth
- 1 tsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 1 ½ tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)
- Chopped fresh parsley (optional garnish)
Instructions
- Step 1
- Preheat oven to 300°F (150°C) if using the oven method.
- Step 2
- Pat the beef roast dry and season all sides with kosher salt and black pepper.
- Step 3
- Lightly coat the roast with flour, dusting off any excess.
- Step 4
- Heat 2 tbsp oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Brown the edges as well. Transfer the roast to a plate.
- Step 5
- Reduce heat to medium. Add the remaining 1 tbsp oil if needed. Add onion wedges and cook for 3–4 minutes until softened and golden. Add garlic and cook for 30–60 seconds until fragrant.
- Step 6
- Stir in tomato paste and cook for 1–2 minutes until darkened.
- Step 7
- Pour in red wine, scraping up browned bits; simmer for 2–3 minutes to reduce slightly.
- Step 8
- Add beef broth and Worcestershire sauce, stirring to combine.
- Step 9
- Add rosemary, thyme, and bay leaves. Return the roast and any juices to the pot, nestling it into the liquid (should come halfway up the meat).
- Step 10
- Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the oven. Cook for 1½ hours.
- Step 11
- After 1½ hours, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1½–2 hours, until the beef is very tender and vegetables are soft but intact.
- Step 12
- Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid.
- Step 13
- For a thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens; thin with broth if needed.
- Step 14
- Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
- Step 15
- Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired.
- Step 16
- Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes.
Zusatztipps für die Zubereitung
For an even richer flavor, use a mix of beef broth and homemade stock. If using a slow cooker, sear the meat first, then cook on low for 8–10 hours or high for 5–6 hours, adding the vegetables halfway through to maintain a firmer texture.
Varianten und Anpassungen
To make this dish gluten-free, substitute all-purpose flour with a gluten-free alternative and verify that your broth and Worcestershire sauce are gluten-free. For a lighter version, trim visible fat from the roast before browning.
Serviervorschläge
This roast is excellent served over buttered noodles or creamy mashed potatoes. Leftovers are perfect for the next day, making delicious fillings for sandwiches or tacos, or served simply over white rice or polenta.
Save This beef pot roast is a timeless masterpiece that brings warmth and comfort to any table. With its tender meat and savory sauce, it remains a favorite for family gatherings and cozy evenings alike.
Recipe FAQ
- → What's the best cut of beef for this braised dish?
For the most tender and flavorful result, a well-marbled beef chuck roast or blade roast is ideal. These cuts have connective tissue that breaks down beautifully during slow braising, creating incredibly succulent meat.
- → Can I prepare this dish without red wine?
Absolutely. If you prefer to avoid alcohol, you can substitute the red wine with an equal amount of additional low-sodium beef broth. The flavor profile will still be rich and delicious.
- → How do I achieve a thick, rich gravy?
After the beef and vegetables are cooked, remove them from the pot. Bring the braising liquid to a simmer, then stir in a cornstarch slurry (cornstarch mixed with cold water). Cook for a few minutes, stirring continuously, until the gravy thickens to your desired consistency.
- → Is it possible to use a slow cooker for this preparation?
Yes, after searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. For firmer vegetables, add them during the last 2-3 hours of cooking.
- → What are good side dishes to serve alongside this meal?
This hearty meal pairs wonderfully with classic comfort sides. Consider crusty bread to soak up the gravy, buttered egg noodles, creamy mashed potatoes, or a simple green salad for balance.
- → Why is searing the beef before braising important?
Searing the beef before braising is crucial for developing deep, complex flavors. The browning process creates a rich crust through the Maillard reaction, adding layers of savory depth to the final dish's overall taste.