Slow-Roasted Beef Pot Roast (Printable)

Tender beef slow-cooked with a medley of root vegetables and aromatic herbs.

# What You Need:

→ Beef

01 - 1 (3–4 lb) boneless beef chuck roast
02 - 1 ½ tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and cut into large chunks
05 - 3 parsnips, peeled and cut into large chunks
06 - 2 medium yellow onions, cut into wedges
07 - 3 medium potatoes, peeled and quartered
08 - 2 celery stalks, cut into large pieces
09 - 6 cloves garlic, peeled and smashed

→ Seasonings & Herbs

10 - 2 tbsp tomato paste
11 - 2 cups (16 fl oz) beef broth
12 - 1 cup (8 fl oz) dry red wine (optional)
13 - 2 tbsp Worcestershire sauce
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 2 bay leaves

→ Cooking Fat

17 - 2 tbsp olive oil

# Directions:

01 - Set oven temperature to 300°F.
02 - Pat beef dry with paper towels and season all sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear beef roast on all sides until deeply browned, approximately 3 to 4 minutes per side, then transfer to a plate.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Sauté for 5 minutes, stirring occasionally. Incorporate garlic and tomato paste, cooking for an additional minute.
05 - Pour in red wine to deglaze, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Place beef back into the pot. Add beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaves. Ensure liquid covers about half the height of the beef.
07 - Bring to a simmer, cover with lid, and transfer to the preheated oven.
08 - Roast for 3 to 3½ hours until beef is fork-tender and vegetables are soft.
09 - Remove from oven. Discard herb stems and bay leaves. Let beef rest for 10 minutes before slicing or shredding. Serve alongside vegetables and pan juices.

# Expert Suggestions:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed.
  • Everything cooks in one pot, so cleanup is ridiculously easy.
  • The vegetables soak up all the rich, savory juices and taste like theyve been simmering in heaven.
  • It makes your house smell like a hug, warm and welcoming.
02 -
  • Do not skip the searing step, it builds the deep, caramelized flavor that makes this dish unforgettable.
  • If your liquid evaporates too quickly, add a splash more broth halfway through roasting.
  • Let the beef rest before slicing so the juices redistribute and every bite stays moist.
03 -
  • Use a meat thermometer if youre unsure, the internal temperature should reach around 190 to 200°F for that melt-in-your-mouth texture.
  • If you dont have fresh herbs, use a teaspoon of dried thyme and half a teaspoon of dried rosemary instead.
  • For extra depth, add a tablespoon of balsamic vinegar or a splash of soy sauce to the braising liquid.
Go Back