Go Back

Beef Pot Roast

This Beef Pot Roast is the juiciest, most tender, fall - apart beef in rich sauce cooked slow in the oven. This is the kind of meal that fills your kitchen with rich, savory smells and makes everyone impatient for dinner. It’s simple, hearty, and exactly what you want when you’re craving real comfort food.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Beef Chuck Roast
  • 4 tsp Steak seasoning
  • 2 Tbsp Olive oil extra virgin
  • 2 Tbsp Butter
  • 1 large Yellow onion sliced in quarters
  • 2 Garlic cloves minced
  • 2 Tbsp Tomato paste
  • 2 Tbsp All purpose flour
  • 3 cups Beef stock
  • 5-6 Big Carrots peeled and cut into halves
  • 2 Bay leaves
  • 1 tsp Dried parsely
  • 1 tsp Dried rosemary

Equipment

  • Dutch Oven

Method
 

  1. Prepare the Roast - Pat the beef dry and generously season the roast with about 4 tsp of steak seasoning or until all sides are covered. Letting the roast sit at room temperature for about 15 minutes helps it cook more evenly.
  2. Sear the Roast - Heat 2 Tbsp of olive oil in a large Dutch oven over medium - high heat. Once hot, sear the beef on all sides until a deep golden crust forms. Remove the roast and set aside. Use a paper towel and remove any burned debris as this will make the gravy bitter in taste.
  3. Sautee Onions - reduce the heat to medium and add sliced onions cut in halves to the same pot. Cook them until softened or translucent. Scraping up the browned bits form the bottom. Add in the minced garlic and tomato paste, cooking just until fragrant about 30 seconds. Then add the flour and stir just until well incorporated.
  4. Deglaze Pot - Slowly pour in the beef broth stirring well to deglaze the pot.
  5. Return the roast to the pot - Arrange the peeled carrots around it. Add the thyme, rosemary and bay leaves
  6. Cook in oven - Cover the pot and transfer it to the oven and let it cook for about 2.5-3 hours depending on the size of the roast. You'll know it's ready when the meat easily pulls apart with a fork. Take the carrots out after 1 hour of cooking otherwise they become too soft and soggy.
  7. Serving the Beef - Shred the Beef and serve it with the carrots over creamy mashed potatoes, or buttered noodles along with a crusty sourdough bread dipping into the gravy.

Notes

How long to cook Beef Pot Roast - Bake until the roast is pull apart tender. You can also check for internal temperature reaches 200-210F. 
Storage - If you have leftovers I recommend using the Beef on sandwiches, tacos or in a soup. It can be stored in an airtight container in the fridge for up to 3-4 days.