Description

A slow-braised beef chuck roast that becomes fork-tender in a rich, savory gravy with carrots, onions, and fresh herbs. This comforting one-pot meal delivers deep, home-style flavor with minimal hands-on effort, perfect for Sunday dinners or cozy weeknights.

Ingredients

Scale

3 to 3.5 lb beef chuck roast
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1.5 lb Yukon Gold potatoes, cut into 1.5-inch chunks
4 large carrots, peeled and cut into 2-inch pieces
2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Preheat oven to 325°F (165°C) with rack in the lower-middle position. Pat the chuck roast completely dry with paper towels, then season all over with kosher salt and black pepper. Let it sit at room temperature for 20 minutes while you prep the vegetables.
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the roast in the pot and sear undisturbed for 4 to 5 minutes per side, until a deep brown crust forms. Transfer the roast to a plate and set aside.
Reduce heat to medium. Add the sliced onion to the pot and cook for 4 to 5 minutes, scraping up the browned bits, until softened and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Stir in the tomato paste and cook for 1 minute, mashing it into the onions, until it darkens slightly. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to eliminate the raw flour taste.
Pour in the beef broth and Worcestershire sauce, stirring to combine and scraping the bottom of the pot. Add the dried thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
Return the seared roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat; if not, add a little more broth or water. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Braise for 2 hours. Remove the pot from the oven, uncover, and add the potatoes and carrots around the roast. Re-cover and return to the oven for 1 more hour, or until the beef shreds easily with a fork and the vegetables are tender.
Carefully transfer the roast to a cutting board and tent loosely with foil. Use a slotted spoon to transfer the vegetables to a serving bowl. Let the roast rest for 15 minutes before shredding or slicing against the grain.
If desired, skim excess fat from the braising liquid and simmer it over medium heat for 5 to 10 minutes to thicken into a gravy. Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pot roast and vegetables with the gravy spooned over the top. Garnish with fresh parsley, if using.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled meat and vegetables with some gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in a 325°F (165°C) oven until heated through, about 20 minutes. Add a splash of beef broth if the gravy seems thick.

Nutrition

Calories: 780
Sugar: 6g
Sodium: 940mg
Unsaturated Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Protein: 59g
Cholesterol: 180mg

Keywords: Joanna Gaines pot roast, pot roast recipe, beef chuck roast, slow braised beef, Sunday dinner, comfort food, one-pot meal, classic pot roast, non-alcoholic pot roast, fall apart beef, hearty dinner