By Bring Pot Roast – A Slow-Cooked Beef Roast Served with Tender Carrots, Potatoes, and Onions in a Rich, Flavorful Gravy to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Pot Roast – A Slow-Cooked Beef Roast Served with Tender Carrots, Potatoes, and Onions in a Rich, Flavorful Gravy captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pot Roast – A Slow-Cooked Beef Roast Served with Tender Carrots, Potatoes, and Onions in a Rich, Flavorful Gravy becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3-4 lb beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 large carrots, peeled and cut into chunks
4-5 potatoes, peeled and quartered
4 cloves garlic, minced
3 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp cornstarch (for thickening the gravy)
2 tbsp cold water (for cornstarch slurry)
PREPARATION STEPS
Season the Beef:
Generously season the beef roast with salt and pepper on all sides.
Sear the Beef:
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat
Sear the beef roast on all sides until browned, about 4-5 minutes per side
Remove the roast and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and potatoes
Cook for 5-7 minutes, stirring occasionally, until the onions start to soften
Add the minced garlic and cook for another minute.
Deglaze the Pot:
Add the red wine (if using) and tomato paste, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
Add the Beef Broth and Herbs:
Stir in the beef broth, thyme, rosemary, and bay leaves. Return the beef roast to the pot, nestling it among the vegetables. Bring the mixture to a simmer.
Slow Cook:
Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
Make the Gravy:
Remove the roast and vegetables from the pot
To thicken the gravy, mix the cornstarch with cold water to create a slurry
Stir the slurry into the cooking liquid and simmer on the stovetop for a few minutes until the gravy thickens.
Serve:
Slice or shred the pot roast and serve with the tender carrots, potatoes, and onions. Pour the rich gravy over the top and enjoy!
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Servings: 6
Calories: Approximately 450 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
