A slow-cooked pot roast is pure comfort food — fork-tender beef, rich savory gravy, soft potatoes, and sweet carrots all in one pot.
Ingredients
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- Salt & black pepper
- 1 onion, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 1½ lb baby potatoes
- 4 large carrots, cut into chunks
Instructions
1. Season & Sear
Pat roast dry and season generously with salt and pepper.
Heat oil in a Dutch oven or heavy pot over medium-high heat. Sear roast 4–5 minutes per side until deeply browned.
2. Build Flavor
Add onions and cook until softened. Stir in garlic and tomato paste for 1 minute.
Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
3. Slow Cook
Add thyme, rosemary, and bay leaf.
Cover and cook:
- Oven: 325°F (163°C) for 3–4 hours
or - Slow cooker: LOW for 8–9 hours
4. Add Vegetables
Add potatoes and carrots during the final:
- 2 hours in oven
- 3 hours in slow cooker
5. Serve
Remove bay leaf. Slice or shred beef and spoon gravy over everything.
Extra Comfort Tips
- Add mushrooms or parsnips for extra depth.
- A splash of red wine makes the gravy richer.
- Leftovers make incredible sandwiches.
Perfect Sides
- Buttered green beans
- Warm crusty bread
- Creamy horseradish sauce
- Simple garden salad
Cozy, hearty, and deeply satisfying 🍲
