Slow-Roasted Beef Pot Roast (Print Version)

Hearty slow-cooked beef paired with savory root vegetables and fresh herbs, perfect for warming meals.

# What You Need:

→ Beef

01 - 1 (3.5 to 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 additional broth if desired)
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

# How-To Steps:

01 - Set the oven temperature to 300°F.
02 - Pat the 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 over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove the beef and place it on a plate.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Cook for 5 minutes, stirring occasionally. Then add garlic and tomato paste, cooking for an additional minute.
05 - Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
06 - Return the beef to the pot. Add beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaves. The liquid should reach about halfway up the sides of the beef.
07 - Bring the mixture to a simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
08 - Roast for 3 to 3½ hours, or until the 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 roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart when you look at it, no knife wrestling required.
  • Everything cooks in one pot, which means fewer dishes and more time to sit down with the people you fed.
  • The vegetables soak up all the savory juices and turn into something you will actually fight over.
  • It tastes even better the next day, making it perfect for meal prep or surprise leftovers that feel like a gift.
02 -
  • Do not skip the searing step, because that crust is where most of the deep savory flavor comes from.
  • Make sure your pot has a tight fitting lid or the liquid will evaporate too quickly and the beef will dry out.
  • If the liquid does not come halfway up the beef, add a bit more broth so everything braises evenly.
  • Let the beef rest after roasting or all the juices will run out the second you cut into it.
03 -
  • Use a meat thermometer if you want to be precise, the internal temp should hit around 200 degrees for perfect tenderness.
  • If you do not have fresh herbs, use a teaspoon each of dried thyme and rosemary, but add them earlier so they have time to bloom.
  • For extra depth, add a tablespoon of balsamic vinegar to the broth before roasting.
  • If your Dutch oven is not big enough, you can use a deep roasting pan covered tightly with heavy duty foil.
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