Hearty Beef Pot Roast with Root Vegetables
Hearty Beef Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds beef chuck roast, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 3 cups beef broth
- 1 cup dry red wine, such as Cabernet Sauvignon (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme, sprigs
- 2 bay leaves
For the Root Vegetables
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 celery, stalks, cut into 1-inch pieces
For Finishing and Gravy
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Lightly dredge the seasoned roast in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place the floured beef roast into the pot and sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the seared roast from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
If using, pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, which takes approximately 3-5 minutes.
⏱️ 5 min
- 5
Stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a gentle simmer. Return the seared beef roast to the Dutch oven, nestling it into the liquid. Add the fresh thyme sprigs and bay leaves.
⏱️ 5 min
- 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 2 hours and 30 minutes. This slow cooking will begin to tenderize the beef.
⏱️ 150 min•🌡️ 325
- 7
After 2 hours and 30 minutes, carefully remove the Dutch oven from the oven. Add the prepared carrots, potatoes, and celery to the pot, distributing them around the beef. Stir gently to submerge them slightly in the liquid.
⏱️ 5 min
- 8
Cover the pot again and return it to the oven. Continue to cook for another 1 hour, or until the beef is fork-tender and the vegetables are soft. The total cooking time for the roast should be 3 hours and 30 minutes.
⏱️ 60 min•🌡️ 325
- 9
Carefully remove the Dutch oven from the oven. Transfer the beef roast and vegetables to a large serving platter. Tent loosely with aluminum foil to keep warm and allow the meat to rest for at least 10-15 minutes. This resting period helps the meat reabsorb its juices, making it more tender and flavorful.
⏱️ 15 min
- 10
While the roast rests, prepare the gravy. Skim off any excess fat from the cooking liquid in the Dutch oven. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the cooking liquid to a simmer over medium heat on the stovetop. Gradually whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the gravy thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min
- 11
Slice or shred the beef roast. Serve generous portions of the beef and root vegetables, spooning the rich gravy over everything. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Pot Roast with Root Vegetables
Ingredients
For the Pot Roast
- 3 pounds beef chuck roast, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 3 cups beef broth
- 1 cup dry red wine, such as Cabernet Sauvignon (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme, sprigs
- 2 bay leaves
For the Root Vegetables
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 celery, stalks, cut into 1-inch pieces
For Finishing and Gravy
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Lightly dredge the seasoned roast in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place the floured beef roast into the pot and sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the seared roast from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
If using, pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, which takes approximately 3-5 minutes.
⏱️ 5 min - 5
Stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a gentle simmer. Return the seared beef roast to the Dutch oven, nestling it into the liquid. Add the fresh thyme sprigs and bay leaves.
⏱️ 5 min - 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 2 hours and 30 minutes. This slow cooking will begin to tenderize the beef.
⏱️ 150 min•🌡️ 325 - 7
After 2 hours and 30 minutes, carefully remove the Dutch oven from the oven. Add the prepared carrots, potatoes, and celery to the pot, distributing them around the beef. Stir gently to submerge them slightly in the liquid.
⏱️ 5 min - 8
Cover the pot again and return it to the oven. Continue to cook for another 1 hour, or until the beef is fork-tender and the vegetables are soft. The total cooking time for the roast should be 3 hours and 30 minutes.
⏱️ 60 min•🌡️ 325 - 9
Carefully remove the Dutch oven from the oven. Transfer the beef roast and vegetables to a large serving platter. Tent loosely with aluminum foil to keep warm and allow the meat to rest for at least 10-15 minutes. This resting period helps the meat reabsorb its juices, making it more tender and flavorful.
⏱️ 15 min - 10
While the roast rests, prepare the gravy. Skim off any excess fat from the cooking liquid in the Dutch oven. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the cooking liquid to a simmer over medium heat on the stovetop. Gradually whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the gravy thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min - 11
Slice or shred the beef roast. Serve generous portions of the beef and root vegetables, spooning the rich gravy over everything. Garnish with fresh chopped parsley before serving.
⏱️ 2 min