Slow-Roasted Beef Pot Roast (Printable)

Tender beef slow-roasted with carrots, parsnips, and herbs for a family-friendly main dish.

# What You'll 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 cut into large chunks
05 - 3 parsnips, peeled and cut into large chunks
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 cloves garlic, peeled and smashed

→ Seasonings & Herbs

10 - 2 tbsp tomato paste
11 - 1 cup beef broth
12 - 1 cup dry red wine (optional, substitute with more 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 Make It:

01 - Preheat oven to 300°F.
02 - Pat the beef dry with paper towels and season all sides with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot and sauté for 5 minutes, stirring occasionally. Add garlic and tomato paste, cooking for 1 minute.
05 - Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves, ensuring liquid reaches halfway up the beef.
07 - Bring to a simmer on the stovetop, cover tightly, then transfer to the oven and roast for 3 to 3½ hours until beef is fork-tender and vegetables are soft.
08 - Remove from oven, discard herb stems and bay leaves, and let the beef rest for 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart when you look at it, no knife needed.
  • Everything cooks in one pot, so cleanup is as easy as the recipe is forgiving.
  • The vegetables turn sweet and silky as they braise, soaking up all those deep, meaty flavors.
  • It fills your home with the kind of smell that makes people wander into the kitchen asking when dinner will be ready.
02 -
  • Don't skip searing the beef, that golden crust is where half the flavor lives and it makes all the difference in the final dish.
  • If your liquid evaporates too quickly, your oven may be running hot, check the beef after 2 hours and add a splash more broth if needed.
  • Let the beef rest before slicing so the juices redistribute, otherwise they'll all run out onto the cutting board.
03 -
  • Use a Dutch oven with a heavy lid that seals tightly, it traps all the steam and keeps the beef moist as it cooks.
  • If you don't have fresh herbs, use a teaspoon of dried thyme and half a teaspoon of dried rosemary, but add them earlier so they have time to bloom.
  • Let the pot sit covered for 10 minutes after pulling it from the oven, the beef will finish cooking gently and stay incredibly tender.
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