Slow-Roasted Beef Pot Roast (Printable)

Tender slow-cooked beef paired with hearty root vegetables and aromatic herbs, perfect for family meals.

# What You’ll 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 beef broth
12 - 1 cup 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 - Preheat the oven to 300°F.
02 - Pat the beef dry and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil over medium-high heat in a large Dutch oven. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Cook, stirring occasionally, for 5 minutes. Add garlic and tomato paste, cooking for an additional minute.
05 - Pour in the red wine, scraping the bottom to release browned bits. Simmer for 2 minutes to reduce slightly.
06 - Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid surrounds the beef halfway up its sides.
07 - Cover tightly and transfer to the oven. Roast for 3 to 3½ hours until beef is fork-tender and vegetables are soft.
08 - Remove from oven, discard herbs and bay leaves. Let the beef rest 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Hints:

01 -
  • The beef becomes so tender it practically falls apart with a fork, and the pan juices turn into a rich, savory glaze.
  • Everything cooks in one pot, so cleanup is minimal and the flavors meld together beautifully.
  • It fills your home with the kind of aroma that makes people wander into the kitchen asking when dinner will be ready.
  • Leftovers taste even better the next day, tucked into sandwiches or reheated with a little extra broth.
02 -
  • Do not skip the searing step because those caramelized bits on the bottom of the pot become the foundation of your sauce.
  • If your liquid reduces too much during roasting, add a splash of broth halfway through to keep everything moist.
  • Let the beef rest before slicing or it will lose its juices and turn dry.
03 -
  • Use a Dutch oven with a tight-fitting lid to trap moisture and keep the beef from drying out.
  • If you do not have red wine, a splash of balsamic vinegar in the broth adds a similar depth.
  • Check the beef after 3 hours by poking it with a fork; if it does not slide in easily, give it another 30 minutes.
  • Serve this with a robust red wine like Cabernet Sauvignon or Merlot to echo the flavors in the pot.
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