This is the kind of pot roast that tastes like it cooked all afternoon in grandma’s kitchen — melt-in-your-mouth beef, rich brown gravy, and soft carrots and potatoes that soak up every bit of flavor. It’s cozy, hearty, and perfect for Sundays, holidays, or any cold evening.
Ingredients
- 3–4 lb beef chuck roast
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & black pepper to taste
Instructions
- Season & Sear:
Pat the roast dry, season generously with salt and pepper, then sear in hot oil on all sides until browned. This step builds deep flavor. - Sauté Aromatics:
Remove the roast, add onions and garlic to the pot, and cook until softened. - Build the Gravy Base:
Stir in tomato paste, then pour in beef broth and Worcestershire. Add thyme, rosemary, and bay leaves. - Slow Cook:
Return the roast to the pot and tuck carrots + potatoes around it.
Cover and cook:- Oven: 160°C / 325°F for 3–4 hours
- Stovetop: low heat for 3–3.5 hours
- Slow cooker: 8 hours on low
- Serve:
The roast should shred easily with a fork. Serve with gravy spooned over the top.
Why This Recipe Works
This Southern version uses a simple seasoning base and lets the chuck roast slowly break down into buttery strands. The vegetables cook in the same pot, so everything becomes rich, savory, and naturally thickened.
Enjoy !!!!
