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Ultimate Tender Pot Roast with Rich Gravy

A classic, comforting slow-cooked beef chuck roast, seared to perfection and braised in red wine and herbs until melt-in-your-mouth tender. Served with a savory gravy.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

The Roast & Aromatics
  • 3-4 lb boneless beef chuck roast tied
  • 2 tbsp vegetable oil
  • 1 large yellow onion chopped
  • 3 stalks celery chopped
  • 4 cloves garlic smashed
The Braising Liquid
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
Vegetables & Gravy
  • 4 large carrots peeled and chunked
  • 1 lb baby potatoes halved
  • 2 tbsp cornstarch mixed with 3 tbsp water for slurry

Equipment

  • Dutch Oven or large heavy-bottomed pot
  • Tongs
  • Whisk
  • Cutting board

Method
 

  1. Preheat oven to 300°F (150°C). Pat the beef dry and season generously with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deep brown, about 10 minutes total. Remove beef and set aside.
  3. Add onion and celery to the pot; cook until softened. Stir in garlic and tomato paste, cooking for 1 minute.
  4. Deglaze with red wine, scraping up browned bits. Simmer to reduce by half.
  5. Return beef to pot. Add broth, rosemary, thyme, and bay leaves. Bring to a simmer, cover tightly, and transfer to the oven.
  6. Braise for 2.5 hours. Remove pot, add carrots and potatoes around the meat. Cover and return to oven for another 45-60 minutes until meat is fork-tender.
  7. Remove meat and vegetables to a platter and tent with foil. Skim fat from the liquid in the pot.
  8. Bring liquid to a simmer on stovetop. Whisk in cornstarch slurry to thicken into gravy. Serve roast with vegetables and gravy.

Notes

For best results, ensure the beef comes to room temperature before searing. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.