Classic Beef Pot Roast with Vegetables

A hearty, comforting family dinner featuring tender slow-cooked beef, flavorful gravy, and perfectly cooked vegetables. This traditional pot roast is rich, savory, and ideal for Sunday dinners or special family gatherings.

Ingredients

For the Pot Roast

• 3 to 4 lbs (1.4–1.8 kg) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Vegetables

• 1 lb (450 g) baby potatoes
• 4 large carrots, peeled and cut into chunks
• 3 celery stalks, cut into large pieces
• 1 large onion, cut into wedges
• 4 garlic cloves, minced

For the Gravy

• 2 cups beef broth
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Fresh parsley for garnish

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Instructions

Step 1: Season and Sear the Beef

Pat the chuck roast dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder on all sides.

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4–5 minutes per side until a deep golden-brown crust forms. Remove and set aside.

Step 2: Prepare the Base

In the same pot, add onions, celery, and garlic. Cook for about 3 minutes until fragrant. Stir in the tomato paste and cook for another minute.

Pour in the beef broth, beef stock, and Worcestershire sauce. Scrape the bottom of the pot to release all the flavorful browned bits.

Step 3: Slow Cook

Return the roast to the pot. Cover tightly with a lid.

Bake in a preheated oven at 325°F (165°C) for about 3 hours.

Step 4: Add Vegetables

Carefully remove the lid and arrange the potatoes and carrots around the roast.

Cover again and continue cooking for 1 to 1½ hours, or until the beef easily shreds with a fork and the vegetables are tender.

Step 5: Make the Gravy

Transfer the roast and vegetables to a serving platter and keep warm.

Mix cornstarch with cold water to form a slurry. Bring the cooking liquid to a gentle simmer and whisk in the slurry. Cook for 2–3 minutes until thickened into a rich gravy.

Step 6: Serve

Slice or shred the beef and arrange it with the potatoes, carrots, celery, and onions. Spoon the warm gravy over the top and garnish with fresh parsley.

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Tips for the Best Pot Roast

• Chuck roast is the best cut because it becomes incredibly tender during slow cooking.
• Cook low and slow for maximum flavor and tenderness.
• Let the roast rest for 10 minutes before serving.
• Leftovers taste even better the next day.

Prep Time

• 20 minutes

Cook Time

• 4 to 4½ hours

Total Time

• About 5 hours

Servings

• 6 to 8 servings

🥔🥕 Tender beef, rich homemade gravy, and perfectly cooked vegetables make this Classic Beef Pot Roast the ultimate comfort-food meal. 🍽️😋