Beef Roast Pot recipe that’s perfect for a comforting meal:
Ingredients
- 3–4 lb beef chuck roast (or your preferred cut of beef)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 large onion (sliced)
- 4 garlic cloves (minced)
- 4 cups beef broth
- 1 cup red wine (optional, for deeper flavor)
- 4 large carrots (cut into chunks)
- 3–4 potatoes (quartered or halved)
- 2 celery stalks (cut into pieces)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat and Sear
- Preheat your oven to 325°F (163°C).
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Season the beef roast with salt, pepper, garlic powder, and onion powder.
- Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- Prepare the Base
- In the same pot, sauté onions and garlic until fragrant and slightly softened.
- Deglaze the pot with red wine (if using), scraping up the browned bits from the bottom.
- Combine and Cook
- Return the beef to the pot and pour in the beef broth. Add the rosemary and thyme.
- Cover and transfer the pot to the oven. Cook for about 2 hours.
- Add Vegetables
- After 2 hours, add the carrots, potatoes, and celery around the beef.
- Cover and return to the oven for another 1–1.5 hours, or until the beef is tender and easily shredded with a fork.
- Serve
- Remove the beef and vegetables from the pot and arrange on a serving platter.
- Optionally, simmer the remaining juices in the pot on the stovetop to thicken as a gravy.
- Slice or shred the beef, drizzle with gravy, and serve hot.
Tips
- Use a slow cooker for a hands-off version (6–8 hours on low or 4–5 hours on high).
- Leftovers are great for sandwiches or served over mashed potatoes!
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