Slow-Roasted Beef Pot Roast (Printable)

Tender beef slow-cooked with a medley of root vegetables and herbs for a comforting dinner.

# 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, substitute more broth if preferred)
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 over medium-high heat in a large Dutch oven or heavy ovenproof pot. Sear beef on all sides until deeply browned, about 3 to 4 minutes per side. Transfer beef to a plate.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot and sauté for 5 minutes, stirring occasionally. Add garlic and tomato paste and cook for an additional minute.
05 - Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. 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 reaches about halfway up the beef.
07 - Bring contents to a simmer on the stovetop, cover with a tight-fitting lid, and transfer to the preheated oven.
08 - Slow-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 the beef rest for 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Hints:

01 -
  • The beef becomes so tender it shreds with just a gentle nudge, soaking up all the savory pan juices.
  • Root vegetables turn sweet and caramelized, making even the pickiest eaters ask for seconds.
  • Its a one pot wonder that does all the work in the oven while you relax or prep other dishes.
  • Leftovers transform beautifully into sandwiches, tacos, or a quick stew the next day.
02 -
  • Do not skip the searing step, those caramelized bits are where most of the deep, savory flavor comes from.
  • If your liquid evaporates too quickly, the beef can dry out, so check halfway through and add a splash more broth if needed.
  • Let the meat rest after roasting or the juices will run out the moment you slice it, leaving the beef drier than it should be.
03 -
  • Use a heavy, enameled Dutch oven if you have one, it holds heat evenly and prevents hot spots that can scorch the bottom.
  • Do not rush the roast by cranking up the heat, low and slow is what transforms tough chuck into melt in your mouth perfection.
  • Taste the pan juices before serving and adjust with a pinch of salt, a splash of Worcestershire, or a squeeze of lemon to brighten everything up.
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