This pot roast is everything comfort food should be: deeply browned beef that shreds with a fork, sweet onions and carrots melted into the gravy, and potatoes that soak up all the juices. It cooks slowly in the oven or a slow cooker, making it perfect for Sunday dinner or meal prep.
Ingredients
For the roast
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3–4 lb beef chuck roast (or blade/shoulder roast)
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2 tsp salt
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1 tsp black pepper
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2 tsp garlic powder
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1 tsp smoked or sweet paprika
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2–3 tbsp vegetable or olive oil
For the braising sauce
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1 large onion, diced
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3 cloves garlic, minced
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2 carrots, sliced
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 cup beef broth (or more as needed)
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1 cup dry red wine or additional broth
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1–2 sprigs fresh thyme (or 1 tsp dried)
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1 bay leaf
For the potatoes
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1 1/2–2 lb small yellow or baby potatoes, halved
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1 tbsp olive oil (if roasting separately)
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Salt and pepper to taste
Finishing
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1–2 tbsp chopped fresh parsley
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Optional: 1–2 tbsp cornstarch mixed with 2 tbsp cold water to thicken gravy
Step 1: Season and Sear the Beef
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Pat the chuck roast dry with paper towels.
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Mix salt, pepper, garlic powder, and paprika; rub all over the roast.
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Heat 2–3 tbsp oil in a heavy Dutch oven over medium‑high heat.
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Sear the roast 3–4 minutes per side until deeply browned. This step builds flavor for the gravy.
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Transfer the browned roast to a plate.
Step 2: Build the Flavor Base
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In the same pot, reduce heat to medium. Add onion and carrots; cook 4–5 minutes, scraping the browned bits from the bottom.
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Add garlic and cook 30 seconds.
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Stir in tomato paste and cook 1 minute to caramelize slightly.
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Pour in wine (or extra broth), scraping the pot, and let it simmer 2–3 minutes.
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Add beef broth, Worcestershire sauce, thyme, and bay leaf.
Step 3: Braise the Roast
Oven method
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Return the seared roast (and any juices) to the pot. Liquid should come about halfway up the sides; add more broth if needed.
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Bring to a gentle simmer on the stove, then cover tightly with a lid.
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Transfer to a 300°F (150°C) oven and cook 3–4 hours, turning once or twice, until the meat is very tender and shreds easily with a fork.
Slow cooker method
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Place seared roast and sautéed vegetables in the slow cooker.
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Add all liquids, thyme, and bay leaf.
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Cook 8–10 hours on LOW or 4–6 hours on HIGH, until falling apart.
Step 4: Cook the Potatoes
You can cook the potatoes in the pot with the beef for the last hour, or roast them separately for more color.
In the pot
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About 1 hour before the roast is done, nestle the halved potatoes around the beef, making sure they’re partially submerged in liquid.
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Cook until fork‑tender.
Roasted separately (for golden edges like the photo)
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Toss potatoes with 1 tbsp olive oil, salt, and pepper.
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Roast on a baking sheet at 400°F (200°C) for 25–35 minutes until browned and tender.
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Spoon some of the pot roast gravy over them before serving.
