🧄 Ingredients
For the beef
- 1.5–2 kg (3–4 lbs) beef chuck roast
- Salt and black pepper
- 2 tablespoons flour
- 2 tablespoons oil or butter
For the vegetables
- 3 large carrots, chopped
- 2 onions, sliced
- 3 potatoes or extra carrots (optional)
- 4 cloves garlic, crushed
- 1 cup mushrooms (optional)
For the braising liquid
- 2 cups beef broth
- 1 cup water or stock
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 bay leaves
For the gravy finish
- 1 tablespoon cornstarch + 2 tablespoons water (optional)
🥩 Choose the right cut
This is important.
Use chuck roast or shoulder.
These cuts have fat and connective tissue that break down during slow cooking, making the meat super tender and juicy.
Lean cuts like sirloin will become dry and tough.
For pot roast, fat = flavor.
🧂 Season and coat
Pat the beef dry.
Season generously with salt and pepper on all sides.
Lightly dust with flour.
This small step helps create a nice crust and later thickens the gravy naturally.
🔥 Sear for flavor
Heat oil in a heavy pot or Dutch oven.
Sear the beef on all sides until deeply browned.
Don’t rush this step.
That brown crust = massive flavor.
It creates those rich caramelized bits that make the gravy incredible.
Once browned, remove and set aside.
🧅 Cook the vegetables
In the same pot, add onions, carrots, and garlic.
Cook for 3–4 minutes until slightly soft.
Scrape the brown bits from the bottom.
That’s pure flavor gold.
Add tomato paste and cook 1 minute to deepen the taste.
🥘 Build the braising sauce
Pour in:
- broth
- water
- soy sauce or Worcestershire
- herbs
- bay leaves
Stir well.
Bring to a gentle simmer.
This liquid will slowly turn into your gravy.
⏳ Slow braise
Return the beef to the pot.
Liquid should come halfway up the meat (not fully covered).
Cover with lid.
Cook:
Oven method: 160°C (325°F) for 3–3.5 hours
OR
Stovetop: very low simmer 2.5–3 hours
OR
Slow cooker: 7–8 hours low
Low and slow is key.
Don’t boil. Gentle cooking keeps meat tender.
🥕 Add extra vegetables
After 2 hours, add potatoes, carrots, or mushrooms if using.
This keeps them from overcooking and turning mushy.
They absorb all that beefy gravy flavor.
🍴 Check tenderness
When done, the beef should:
- fall apart easily
- shred with fork
- be super juicy
If still tough, cook longer.
More time = more tender.
🍲 Make the gravy
Remove the beef and vegetables.
Simmer the sauce.
If you want thicker gravy, mix cornstarch with water and stir in.
Cook 2–3 minutes until glossy and thick.
Taste and adjust salt.
This sauce is pure magic.
🥔 Serve it right
Classic serving:
Big scoop of mashed potatoes
Tender beef slices
Roasted carrots
Lots of gravy poured on top
Or serve with rice, bread, or pasta.
Whatever holds sauce best 😄
😍 Texture and flavor
This dish is:
- fork-tender beef
- rich savory gravy
- sweet carrots
- buttery potatoes
- deep slow-cooked flavor
Every bite feels warm and comforting.
It’s the kind of meal that makes everyone quiet at the table because they’re too busy eating.
🍽 Perfect occasions
Pot roast is ideal for:
Family dinners
Sunday meals
Cold weather
Holidays
Meal prep
Guests
It looks fancy but is very easy.
❄️ Storage tips
Fridge: up to 4 days
Freezer: 2–3 months
Actually tastes better next day because flavors deepen.
Reheat gently with extra broth.
🔥 Variations
You can customize easily:
Add red wine for deeper flavor
Add mushrooms
Add peas
Make spicy with chili flakes
Add honey for sweetness
Serve over pasta
Super flexible recipe.
⭐ Pro tips
Sear well
Cook low and slow
Don’t rush
Use chuck roast
Let rest before slicing
Taste sauce before serving
Simple tricks, huge difference.
❤️ Final thoughts
This slow-braised beef pot roast is comfort food at its finest. Rich, tender, and deeply satisfying. The kind of dish that feels homemade, nostalgic, and full of warmth.