This classic Beef Pot Roast is pure comfort food — tender beef slow-cooked with hearty potatoes and sweet carrots, served over creamy mashed potatoes. It’s a cozy, home-style meal that feels like a warm hug on a plate.
Ingredients
- 3–4 lb (1.3–1.8 kg) beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup red wine (optional, or replace with more broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 bay leaves
For Mashed Potatoes:
- 6 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or heavy cream)
- Salt and pepper to taste
How To Make Beef Pot Roast
- Sear the Beef:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef roast on all sides until nicely browned. Remove and set aside. - Sauté Vegetables:
In the same pot, add onions and garlic. Cook until fragrant and slightly softened. - Deglaze:
Pour in red wine to deglaze, scraping up browned bits from the bottom. - Add Liquids and Seasoning:
Stir in tomato paste, Worcestershire sauce, beef broth, thyme, rosemary, and bay leaves. - Combine Everything:
Return the beef to the pot. Add carrots and potatoes around it. - Slow Cook:
- Oven Method: Cover and cook at 325°F (160°C) for 3–4 hours until the meat is tender.
- Slow Cooker: Cook on low for 8 hours or high for 4–5 hours.
- Make the Mashed Potatoes:
Boil cubed potatoes until fork-tender. Drain, then mash with butter, milk, salt, and pepper until smooth. - Serve:
Place mashed potatoes on a plate, top with shredded beef, carrots, and a spoonful of gravy.
You Must Know
- Chuck roast gives the best flavor and tenderness when slow-cooked.
- Don’t skip the sear! It locks in flavor.
- You can also thicken the sauce by simmering it uncovered for 10 minutes after cooking.
Topping Variations
- Add pearl onions or mushrooms for extra depth.
- Sprinkle with fresh parsley for a pop of color.
- Drizzle with a touch of balsamic glaze for a gourmet twist.
Make It a Meal
Serve this hearty roast with:
- A fresh green salad or buttered peas on the side.
- A slice of crusty bread to soak up the gravy.
- A glass of red wine for the ultimate comfort pairing.
Pro Tips
- For extra flavor, marinate the beef overnight with herbs and Worcestershire sauce.
- Let the roast rest 10 minutes before shredding — it’ll be juicier.
- Use the leftover broth as gravy — just whisk with a bit of cornstarch and simmer until thick.
Recipe FAQs
Q: Can I make this in an Instant Pot?
Yes! Cook on high pressure for 60 minutes, then natural release for 15 minutes.
Q: Can I use different vegetables?
Absolutely — parsnips, celery, and turnips work beautifully.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for 3 months.
