Description

A stress-free, melt-in-your-mouth beef pot roast with carrots and potatoes. This slow-cooked dish is tender, flavorful, and perfect for busy weeknights or Sunday traditions.

Ingredients

Scale

3–4 pounds beef chuck roast
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large yellow onions, sliced
6 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 cups low-sodium beef broth
1 pound carrots, peeled and cut into 1-inch chunks
1.5 pounds potatoes (Yukon Gold or Russet), quartered
4–5 sprigs fresh thyme
2 bay leaves
2 tablespoons flour (for thickening)
1 tablespoon butter (optional, for finishing gravy)

Instructions

Pat the beef chuck roast dry with paper towels and season all sides generously with salt and pepper.
Heat vegetable oil in a Dutch oven or slow cooker insert over medium-high heat. Sear the roast on all sides until deeply browned (2-3 minutes per side). Remove meat and set aside.
Reduce heat to medium. Add sliced onions to the pot and cook until softened (3-4 minutes). Add minced garlic and tomato paste, stirring constantly for 1 minute until the paste darkens slightly.
Pour in the red wine (or extra broth) and simmer for 1-2 minutes to cook off the alcohol, scraping up browned bits from the bottom of the pot.
Return the seared roast to the pot. Add beef broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the meat.
If using an oven: Preheat to 325°F (165°C). Cover with a tight-fitting lid or foil and cook for 3-4 hours until fork-tender.
If using a slow cooker: Cover and cook on low for 8 hours or high for 4-5 hours.
Add carrots and potatoes during the last hour of cooking.
Remove meat and veggies to a serving platter. If desired, mix flour with cold water to make a slurry and stir into the simmering broth to thicken the gravy. Stir in butter if using.
Slice the roast against the grain and serve with the gravy and vegetables.

Notes

Searing the meat is crucial for flavor development. Do not overcrowd the pot. Let the meat rest for 10 minutes before slicing to retain juices. Potatoes may become grainy if frozen; freeze meat and gravy separately for best results.

Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 6
Sodium: 650
Fat: 20
Saturated Fat: 7
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: beef pot roast, slow cooker recipe, comfort food, easy dinner, chuck roast, one-pot meal, family dinner