Warm, comforting, and brimming with rich beef flavor. This Beef Pot Roast is the ultimate cozy one-pot meal.
Is there anything more comforting than a big plate of slow cooked, tender beef, surrounded by flavorful potatoes, carrots and celery? Maybe one with a side of buttered cornbread!
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If you love this kind of cozy, made from scratch meal, don't miss my Chicken Pot Pie or my Hearty Beef Stew recipe.
For years, my oldest son would ask me what my favorite food was. I never really had an answer, I like everything, until one night, sitting down to this very meal it hit me. Beef Pot Roast has always been my favorite! It is my ultimate comfort food!
What Makes A Good Beef Pot Roast?
It all starts with the right cut of beef. I always go with a chuck roast because of its beautiful marbling. As it slow cooks, the fat renders down and the meat gets incredibly tender.
Searing the meat before braising it in the beef stock is an important step that helps develop flavor. To get a good sear, let the meat cook untouched for 5-6 minutes on each side in a hot pan. This step builds that deep, savory flavor.
After the meat is seared, I sauté the onions right in the same pot. This pulls up all the flavor bits from the bottom of the pot and adds more flavor to the dish.
Once the stock is added, all of the remaining ingredients are added into the pot, it goes into the oven to cook low and slow. It comes out tender and rich with flavor.
Finally, the broth created from cooking the pot roast gets turned into the BEST gravy to drown the finished dish in. While you can serve it as is in the rich broth, I highly recommend making the gravy!
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📖 Recipe
Classic Beef Roast
Ingredients
- 3 ½ pounds chuck roast boneless
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion large diced
- 3 cloves garlic crushed
- 4 cups beef stock
- 3 sprigs fresh thyme
- 2 cups carrots cut into ½-inch pieces
- 3 stalks celery cut into ½-inch pieces
- 1 ½ pounds red potatoes cut into 1-inch pieces
Gravy
- 1 ½ tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 1 cup reserved beef broth
Instructions
- Preheat an oven to 350° F. Season the meat all over with the salt, pepper, garlic powder and dried oregano. Lightly dredge in the flour.
- Heat the olive oil in a large dutch oven over medium high heat. Add the roast to the pot and sear on all sides until evenly browned. Remove from the pot and set aside.
- Reduce the heat to medium, add in the onions, and sauté until softened and lightly browned, about 5 minutes. As they cook, be sure to scrape up the brown bits from the bottom of the pot.
- Return the meat back in the dutch oven along with the beef stock, fresh thyme and crushed garlic. Cover and place in the oven for 2 hours 40 minutes.
- Carefully remove from the oven, add the veggies to the pot. Sprinkle a little salt and pepper over the veggies (optional). Cover and place back in the oven and continue cooking for 30 minutes.
- Carefully remove from the oven, uncover and place back in the oven for another 30 minutes or until the veggies are tender and lightly browned.
- To make the gravy carefully ladle off 1 cup of the beef broth.
- There will be a good amount of fat that rises to the surface, try to remove as much as possible. Continue adding to the broth and removing the fat until you have the full 1 cup of broth.
- Add the butter to a small saucepan over medium heat. Once melted whisk in the flour. Cook for 1 minute, whisking occasionally to prevent burning.
- Now slowly whisk in the reserved broth. Continue whisking until thickened. Adjust seasonings if needed. Enjoy!
Storage Tip
If you didn't already know, I am about to let you in on a secret.... Leftover beef roast is so much better than fresh beef roast. I'm serious, the flavors have more time to marry which make the roast taste so much better.
Store in an airtight container for up to 7 days. If it even lasts that long.
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