There’s something about a slow-cooked pot roast that instantly feels like home. The kind of meal that fills the kitchen with a deep, savory aroma, wrapping the whole house in warmth. This tender beef pot roast is exactly that—slow-cooked to melt-in-your-mouth perfection with earthy vegetables and a rich, hearty broth that feels like a hug on a plate.

One evening last winter, as the sky darkened early and the cold crept inside, I pulled this roast from the oven. The smell of browned beef mingled with rosemary and thyme was irresistible. As I sliced through the soft meat, juices pooled on the cutting board, promising a meal that would satisfy every craving. The first bite was pure comfort—tender, flavorful, and just the kind of thing to make you want to slow down and savor the moment. It wasn’t just dinner; it was a pause from the rush, a quiet celebration of simple, good food.

Slow cooking makes the beef incredibly tender and flavorful.
Rich broth infused with fresh herbs enhances every bite.
Hearty vegetables add natural sweetness and texture.
Perfect for feeding a family or meal prepping for the week.
The thickened sauce brings everything together beautifully.

If you’ve been craving a meal that feels both special and comforting, this pot roast is your answer. It’s the kind of dish that turns ordinary evenings into something memorable without a lot of fuss.

Tender Beef Pot Roast

Print Recipe

A classic, tender beef pot roast slow-cooked to perfection with aromatic vegetables and rich beef broth, perfect for a comforting family dinner.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6

Ingredients

Scale

3 pounds beef chuck roast, trimmed
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion, peeled and cut into wedges
4 cloves garlic, peeled and minced
4 large carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cups beef broth
1 cup dry red wine
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
1 tablespoon all-purpose flour

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Instructions

Preheat the oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Season all sides evenly with kosher salt and black pepper.
Heat the vegetable oil in a large Dutch oven or oven-safe heavy pot over medium-high heat until shimmering.
Add the beef roast to the pot and sear on all sides until deeply browned, about 4 minutes per side. Remove the roast and set aside.
Add the onion wedges, minced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
Return the beef roast to the pot. Add the rosemary, thyme, and bay leaves.
Bring the liquid to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Cook the pot roast in the oven for 3 to 3 ½ hours, or until the meat is fork-tender and easily pulls apart.
Remove the pot from the oven. Transfer the roast to a cutting board and tent with foil to keep warm.
Strain the cooking liquid into a saucepan, discarding the herbs and vegetables.
Place the saucepan over medium heat. In a small bowl, whisk together the all-purpose flour with 2 tablespoons of cold water to create a slurry.
Gradually whisk the slurry into the simmering liquid and cook until the sauce thickens, about 3 minutes.
Slice or shred the beef roast and serve with the thickened sauce poured over the top.

Frequently Asked Questions

Can I make this pot roast ahead of time? Absolutely. It actually tastes even better the next day after the flavors have had time to meld. Just store leftovers in the fridge and reheat gently.

What sides go well with this beef pot roast? Mashed potatoes, roasted vegetables, or even a simple green salad all complement the rich flavors beautifully.

Can I use a slow cooker instead of the oven? Yes. Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

How do I store leftovers? Keep them in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

Ready to bring that cozy, comforting feeling to your dinner table? Give this tender beef pot roast a try and watch it become a family favorite.