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Pot Roast

Hearty Herb-Infused Pot Roast

There’s nothing quite like a hearty, melt-in-your-mouth pot roast to warm the soul and fill the kitchen with irresistible aromas. This recipe delivers fork-tender beef, rich gravy, and perfectly cooked vegetables in one comforting, one-pot dish.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, LUNCH
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

Beef Base
  • 4 lb beef chuck roast rolled and well-marbled for tenderness
  • 1 tsp salt to season the entire dish
  • 1 tsp black pepper
  • 2 tbsp olive oil for searing the beef
Aromatics & Vegetables
  • 1 large onion diced into hearty chunks
  • 5 cloves garlic peeled and gently smashed
  • 5 carrots peeled and sliced into 1-inch pieces
  • 3 stalks celery chopped into 1.5-inch lengths
  • 1.5 lb potatoes peeled and quartered
Braising Liquid
  • 1 cup dry grape juice or substitute with beef broth
  • 3 cups reduced-sodium beef broth
  • 1/3 cup all-purpose flour to thicken the sauce naturally
  • 1 tsp dried rosemary
  • 1.5 tsp dried thyme

Method
 

  1. 1. Prep the Beef: Pat the beef dry and season generously with salt and pepper. Heat olive oil in a skillet and sear the roast on all sides until a dark crust forms (about 7 minutes). Transfer to a slow cooker.
  2. 2. Build the Flavor Base: In the same skillet, sauté onion and garlic for 2 minutes. Add grape juice and scrape up any browned bits, then simmer until reduced by half. Pour into slow cooker.
  3. 3. Create the Gravy: Whisk flour with 1 cup of the broth. Add this mixture, remaining broth, carrots, celery, rosemary, and thyme to the slow cooker. Stir gently.
  4. 4. Slow Cook: Cover and cook on LOW for 5 hours. Add potatoes during the last 3 hours of cooking to prevent mushiness.
  5. 5. Serve: Remove beef and let rest for 5 minutes. Slice and serve with vegetables and spoon over the gravy. Garnish with fresh parsley if desired.

Notes

Skip the grape juice and use extra broth for an alcohol-free version. Use gluten-free flour to make it GF. For a twist, swap herbs like rosemary with oregano. Cook a day ahead for even deeper flavor. Freezes well for up to 3 months.