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The Best Fall-Apart Tender Pot Roast with Classic Vegetables and Rich Gravy

Slices of tender pot roast covered in rich brown gravy, served alongside roasted carrots and small potatoes.
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This recipe delivers a truly tender, melt-in-your-mouth pot roast using simple techniques, perfect for a hearty family dinner. We provide instructions for both the slow cooker and Dutch oven methods to achieve rich flavor and savory gravy.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine or extra beef broth
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 2 tablespoons cornstarch (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with salt, pepper, thyme, and rosemary.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
  3. Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the red wine (or extra broth) to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by half.
  5. Return the roast to the pot. Add the beef broth and Worcestershire sauce. The liquid should come about halfway up the side of the roast. Add the bay leaves.
  6. For Dutch Oven Method: Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender.
  7. For Slow Cooker Method: Transfer the seared roast, onions, liquids, and bay leaves to a slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the meat is fork-tender.
  8. During the last 1.5 hours of cooking (for either method), add the potatoes and carrots around the roast.
  9. Once the meat is tender, carefully remove the roast and vegetables to a serving platter. Discard the bay leaves.
  10. To make the gravy, skim excess fat from the liquid remaining in the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Taste and adjust seasoning.
  11. Shred the pot roast with two forks or slice thickly. Serve immediately with the vegetables and spoon the rich gravy over the top.

Notes

  • For the best sear, ensure your Dutch oven is hot before adding the meat. A good sear builds the foundation for deep flavor.
  • If you prefer a thicker gravy, use 3 tablespoons of cornstarch instead of 2.
  • This tender beef roast reheats well and is excellent for make-ahead family meals.

Nutrition

Find it online: https://pureplatepath.com/best-fall-apart-tender-pot-roast-gravy/