A comforting, melt-in-your-mouth pot roast slow-cooked with tender vegetables in a rich, savory gravy. Perfect for a cozy family dinner or Sunday meal.
⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 3–4 hours
🍽️ Servings: 6
🛒 Ingredients
3.5 lb beef chuck roast
1.5 lbs baby gold potatoes (kept whole)
4 large carrots (peeled and cut into chunks)
1 onion (sliced)
3 cloves garlic (minced)
2 cups beef broth
2 tbsp tomato paste
2 tbsp olive oil
2 tbsp butter
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt & black pepper (to taste)
Fresh parsley (for garnish)
👨🍳 Instructions
1. Sear the Meat
Season the beef roast generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the roast on all sides until browned (about 3–4 minutes per side).
Remove and set aside.
2. Build the Flavor
In the same pot, add butter, onion, and garlic.
Sauté until fragrant (about 2–3 minutes).
Stir in tomato paste and cook for 1 minute.
3. Deglaze & Simmer
Pour in beef broth and Worcestershire sauce.
Scrape up any browned bits from the bottom (this adds flavor).
Add thyme and rosemary.
4. Slow Cook
Return the roast to the pot.
Add potatoes and carrots around the meat.
Cover and cook on low heat for 3–4 hours (or until the meat is fork-tender).
5. Finish & Serve
Taste and adjust seasoning if needed.
Garnish with fresh parsley.
Serve hot with the vegetables and rich gravy.
💡 Tips
For extra richness, add a splash of red wine when deglazing.
You can cook this in a slow cooker (8 hours low / 5 hours high).
The meat is ready when it easily falls apart with a fork.
