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Classic Beef Pot Roast Vegetables

This comforting beef pot roast features tender meat and flavorful vegetables, all enveloped in a rich homemade gravy, making it the perfect family meal.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the roast
  • 3-4 lb boneless beef chuck roast Look for good marbling and even shape.
  • 1 1/2 tsp fine sea salt, divided Use 1 tsp for seasoning the roast and 1/2 tsp for the vegetables.
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil For searing the roast.
For the flavor base
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
For the braising liquid
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine (or additional beef broth) Substitute with more beef broth if preferred.
  • 2 tbsp Worcestershire sauce Can be replaced with soy sauce and vinegar.
  • 2 leaves bay leaves
  • 1 tsp dried thyme Fresh thyme can be substituted.
For the vegetables
  • 1 lb baby potatoes, halved Yukon Gold potatoes can be used as a substitute.
  • 4 medium carrots, cut into 2-inch chunks Parsnips or turnips can be used for variation.
  • 3 stalks celery, cut into 2-inch chunks
For the gravy
  • 2 tbsp all-purpose flour, mixed with 2 tbsp water This mixture will be used to thicken the gravy.
For garnish
  • fresh parsley, chopped To add freshness before serving.

Method
 

Preparation
  1. Pat the chuck roast dry with paper towels, then season it all over with 1 tsp salt and the black pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 3 to 4 minutes until deeply browned. Transfer to a plate.
Building the Flavor Base
  1. Add the onion to the pot and cook for 3 to 4 minutes, until softened.
  2. Stir in the garlic and tomato paste, cooking for 1 minute more.
  3. Pour in the beef broth and red wine, scraping up the browned bits from the bottom of the pot.
Braising
  1. Stir in the Worcestershire sauce, bay leaves, and thyme. Preheat the oven to 325°F (165°C).
  2. Return the roast to the pot and nestle it into the liquid ensuring the liquid comes halfway up the sides of the roast. Cover tightly and move the pot to the oven.
  3. Braise the roast for 2 1/2 hours.
Adding Vegetables
  1. Add the potatoes, carrots, and celery around the roast with the remaining 1/2 tsp salt. Cover and braise for another 45 minutes to 1 hour until the beef is fork-tender and the vegetables are soft.
Making Gravy and Serving
  1. Transfer the roast and vegetables to a serving platter and tent them with foil. Remove and discard the bay leaves.
  2. Bring the remaining liquid in the pot to a simmer on the stovetop, then whisk in the flour-water mixture and cook for 3 to 4 minutes until thickened into gravy.
  3. Slice or shred the roast, spoon the gravy over the top, and garnish with parsley. Serve hot.

Notes

The leftovers taste even better the next day. It is perfect for family gatherings, and flavors improve after resting. Make sure to sear the roast well for the best flavor.