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Pot Roast Recipe
Isabella

Pot Roast Recipe

A cozy, tender Pot Roast that melts in your mouth, featuring slow-braised beef, hearty vegetables, and a rich, savory gravy. With simple ingredients and hands-off cooking, this comfort-food classic is perfect for weeknights or special gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Beef & Vegetables
  • 2 kg beef chuck roast, rolled ideal for long, slow cooking
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, roughly diced
  • 5 cloves garlic, peeled and smashed
  • 5 carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, cut into 1.5-inch pieces
  • 750 g potatoes, peeled and cut into 1-inch cubes
Sauce & Seasoning
  • 250 ml beef broth used instead of wine
  • 750 ml reduced-salt beef broth
  • 50 g all-purpose flour gluten-free if needed
  • 1 tsp dried rosemary
  • 1.5 tsp dried thyme

Method
 

  1. Pat the beef dry and season all sides with salt and black pepper.
  2. Heat olive oil in a skillet over high heat. Brown the beef on all sides until deeply caramelized.
  3. Transfer the browned beef to the slow cooker.
  4. In the same skillet, sauté diced onion and smashed garlic for 2 minutes until fragrant.
  5. Deglaze the skillet with 250 ml beef broth and reduce slightly before adding to the slow cooker.
  6. Whisk flour with 1 cup of the broth until combined.
  7. Pour the flour mixture and remaining broth into the slow cooker. Add carrots, celery, rosemary, and thyme and gently stir around the beef.
  8. Cook on LOW for 5 hours.
  9. Add the potatoes on top and cook for 3 more hours or until everything is fork-tender.
  10. Remove the beef and let it rest for 5 minutes before slicing.
  11. Season the sauce with extra salt or pepper to taste.
  12. Serve the sliced beef with vegetables and a generous ladle of gravy.

Notes

Swap wine for beef broth for a non-alcohol version. For thicker gravy, stir in a cornstarch slurry at the end. Pot Roast tastes even better the next day as flavors deepen.