Slow-Roasted Beef Pot Roast (Printable)

Tender slow-roasted beef paired with aromatic root vegetables and herbs for a comforting meal.

# What You Need:

→ Beef

01 - 1 (3–4 lb) boneless beef chuck roast
02 - 1 ½ tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and chunked
05 - 3 parsnips, peeled and chunked
06 - 2 medium yellow onions, cut into wedges
07 - 3 medium potatoes, peeled and quartered
08 - 2 celery stalks, cut into large pieces
09 - 6 garlic cloves, peeled and smashed

→ Seasonings & Herbs

10 - 2 tbsp tomato paste
11 - 2 cups beef broth
12 - 1 cup dry red wine (optional; substitute beef broth if preferred)
13 - 2 tbsp Worcestershire sauce
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 2 bay leaves

→ Cooking Fat

17 - 2 tbsp olive oil

# How-To Steps:

01 - Set oven temperature to 300°F.
02 - Pat the beef dry with paper towels and evenly season with kosher salt and black pepper.
03 - Heat olive oil over medium-high heat in a large Dutch oven; brown the beef on all sides for 3–4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot; cook for 5 minutes, stirring occasionally. Incorporate garlic and tomato paste; cook an additional minute.
05 - Pour in red wine to deglaze the pot, scraping browned bits from the bottom. Simmer for 2 minutes.
06 - Return the beef to the pot; add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid level reaches halfway up the beef.
07 - Bring to a gentle simmer, cover tightly, and place in the oven.
08 - Cook for 3 to 3½ hours until the beef is tender and vegetables are soft.
09 - Remove from oven; discard herb stems and bay leaves. Let rest 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender you can pull it apart with a fork, no knife needed.
  • Everything cooks in one pot, so cleanup is almost as easy as the cooking.
  • It fills your kitchen with the kind of smell that makes people ask what's for dinner before they even see it.
  • Leftovers turn into completely different meals the next day without any extra work.
02 -
  • Don't skip the searing step or you'll lose the deep flavor that makes the whole dish work.
  • If your liquid is boiling hard in the oven, your temperature is too high—it should barely simmer.
  • Let the beef rest before slicing or all the juices will run out onto the cutting board instead of staying in the meat.
03 -
  • If you have time, sear the beef the night before and keep it in the fridge—the flavors settle and the next day goes even faster.
  • Use a wine you'd actually drink, it doesn't have to be expensive but it shouldn't taste like vinegar.
  • Leave the lid on the whole time in the oven, every time you peek you lose heat and add minutes to the cook.
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