Classic Beef Roast
This Classic Beef Pot Roast recipe is full of rich, savory flavor and cooked low and slow until tender. The perfect comfort food for family dinners.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
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