There’s something truly special about a meal that fills the kitchen with cozy aromas and invites everyone to the table. This pot roast, slow-braised to perfection, delivers tender, fork-pulled beef and soft vegetables bathed in a rich brown gravy that feels like a warm hug.
I remember the first time I made this recipe on a chilly evening. The house smelled like a comforting embrace, the kind that makes you slow down and savor every bite. The carrots and celery soak up the luscious gravy, making every forkful a perfect balance of flavors and textures.
Why You’ll Love It:
– Tender beef chuck roast slow-braised until it melts in your mouth
– Soft, perfectly cooked carrots and celery that soak up all the savory goodness
– A rich brown gravy made from pan drippings and beef broth, silky and flavorful
– Rustic presentation with visible herbs and a beautiful sheen of sauce
Simple, comforting, and made with ingredients you can trust. This pot roast shows up to the table ready to impress with minimal fuss.
PrintPot Roast with Gravy
Slow-braised beef chuck roast with tender vegetables served in a rich brown gravy made from pan drippings and beef broth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6
Ingredients
3-4 lb beef chuck roast
2 tablespoons vegetable oil
1 large onion, sliced
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and black pepper to taste
2 tablespoons all-purpose flour
Instructions
Preheat oven to 325°F (160°C).
Heat vegetable oil in a large oven-safe pot over medium-high heat.
Season beef chuck roast generously with salt and black pepper.
Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
Add sliced onion and minced garlic to the pot and sauté until softened, about 3 minutes.
Stir in tomato paste and cook for 1 minute.
Pour in red wine and beef broth, scraping up browned bits from the bottom of the pot.
Return the roast to the pot and add carrots, celery, thyme, and rosemary.
Cover the pot and transfer to the oven. Slow braise for about 3 hours, or until the meat is tender and pulls apart easily with a fork.
Remove roast and vegetables to a serving dish, cover to keep warm.
Strain the cooking liquid into a saucepan and bring to a simmer.
Whisk together flour with a small amount of water to make a slurry.
Gradually whisk the slurry into the simmering liquid to thicken the gravy.
Season gravy with salt and pepper to taste.
Slice the pot roast and arrange on a shallow white plate. Surround with carrots and celery.
Pour the rich brown gravy generously over the meat and vegetables.
Garnish with fresh thyme or rosemary if desired and serve warm.
FAQ
Q: How easy is this pot roast to prepare?
A: It’s hands-off once it’s in the oven. Just sear, combine ingredients, and let the slow braising do the work while you relax.
Q: Can I store leftovers?
A: Absolutely! Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve tenderness.
Ready for a meal that feels like home? Save this recipe, print it out, and get cooking for a dinner everyone will love.