Chef John’s Beef Pot Roast
Beef pot roast is the ultimate comfort food that never fails to warm the heart and soul. With its tender, juicy beef surrounded by vibrant vegetables and rich, savory gravy, this dish is the epitome of home-cooked love. Perfect for family gatherings or cozy Sunday dinners, it brings everyone together around the table, creating memorable moments. What makes this recipe truly special is the slow-cooking process that allows the flavors to meld beautifully, making each bite a delicious experience. Whether you’re a seasoned cook or just starting, this pot roast is easy to prepare and will leave your loved ones asking for seconds!
As the aroma fills your kitchen, you’ll find that this dish not only fills your stomach but also warms your heart. It’s a recipe that resonates with tradition, making it a beloved choice for special occasions or simple weeknight meals. With minimal fuss and maximum flavor, readers will absolutely fall in love with the cozy essence of Chef John’s Beef Pot Roast.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper to taste
These are the key ingredients ready for a hearty beef pot roast.
Directions
- Season the beef roast generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Sear the beef roast on all sides until it is browned, about 4-5 minutes per side.
- Transfer the browned beef to a slow cooker.
- In the same skillet, add the chopped onions and minced garlic, sautéing until softened, about 2-3 minutes.
- Arrange the chopped carrots and potatoes around the beef in the slow cooker.
- Pour the beef broth, Worcestershire sauce, dried thyme, and dried rosemary over the beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
- Once done, remove the beef and vegetables from the slow cooker. Slice the beef and serve warm with the vegetables and gravy.
Tips & Variations
- Ingredient substitutions: You can substitute beef chuck with brisket or round if preferred. For a lower-carb version, consider using turnips or radishes instead of potatoes.
- Optional variations: Add other vegetables like parsnips or celery for more flavor, or include some red wine in the broth for a deeper taste.
- Storage or reheating tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 8 hours
- Total time: 8 hours 15 minutes
- Servings: 6-8
- Difficulty level: Easy
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Beef Pot Roast
Ingredients
Main Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper to taste
Instructions
Preparation and Searing
- Season the beef roast generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Sear the beef roast on all sides until it is browned, about 4-5 minutes per side.
- Transfer the browned beef to a slow cooker.
Cooking
- In the same skillet, add the chopped onions and minced garlic, sautéing until softened, about 2-3 minutes.
- Arrange the chopped carrots and potatoes around the beef in the slow cooker.
- Pour the beef broth, Worcestershire sauce, dried thyme, and dried rosemary over the beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Serving
- Once done, remove the beef and vegetables from the slow cooker. Slice the beef and serve warm with the vegetables and gravy.