Recipe

Homestyle Roast

Tender pot roast in a velvety gravy with carrots and potatoes, cooked low and slow until it falls apart with a fork. Pure cozy Sunday energy, but weeknight friendly with smart shortcuts.

By Matt Campbell

•

4.8

Jump to Recipe

Some dinners just feel like a warm blanket. This is that dinner. A homestyle roast with a creamy, savory gravy that clings to everything in the best way, plus carrots and potatoes that soak up all the good stuff while the roast does its slow, quiet magic.

My vibe in the kitchen is usually relaxed with a little chaos, and pot roast is perfect for that. You do a few high impact moves up front, then the oven takes over and you get to pretend you are the kind of person who always has dinner under control.

This version leans into a creamy gravy built from the braising liquid, thickened just enough to feel luxurious without turning into paste. It is classic, cozy, and very forgiving. Taste as you go. Adjust as you go. You are the boss here.

Why It Works

Big flavor from simple steps: A hard sear on the chuck roast plus tomato paste and herbs builds the kind of deep, roasty base that tastes like it cooked all day, because it did.
Fork tender meat: Low and slow braising melts connective tissue, so the roast shreds or slices without a fight.
Creamy gravy that behaves: A quick roux with butter and flour thickens the braising liquid, then a splash of cream makes it silky without masking the beefy flavor.
One pot comfort: Meat, potatoes, carrots, and gravy all come together in the same Dutch oven. Fewer dishes, more victory.
Flexible timing: It reheats beautifully, which means you can cook it on a weekend and eat like a legend for days.

Pairs Well With

Storage Tips

How to Store Leftovers

Cool it down fast: Get leftovers into shallow containers within 2 hours so the gravy cools safely and evenly.

Fridge: Store roast, veggies, and gravy together (or separately if you prefer) in an airtight container for up to 4 days.
Freezer: Freeze in freezer safe containers for up to 3 months. Gravy with cream can separate slightly after freezing, but it usually comes back together when reheated gently and whisked.

Best Reheat Method

Stovetop (best for texture): Warm in a covered saucepan over low heat, stirring occasionally. Add a splash of broth if the gravy tightened up in the fridge.

Microwave (fast): Heat in 60 to 90 second bursts, stirring between rounds so the creamy gravy reheats evenly.

Common Questions

What cut of beef is best for a homestyle roast?

Chuck roast is the classic choice because it has enough fat and connective tissue to turn buttery tender during a long braise. Look for good marbling and a roast that is 3 to 4 pounds.

Can I make this in a slow cooker?

Yes. Sear the roast and sauté the onion and garlic first if you can, then cook on low for 8 to 9 hours or high for 4 to 5 hours. Cook potatoes and carrots until tender. For the creamy gravy, strain the liquid and thicken it on the stove with the roux, then add cream at the end.

Why is my roast tough?

It usually means it needs more time, not less. Chuck gets tender when collagen breaks down. Keep braising until a fork twists easily in the meat. If it is still tight after the listed time, give it another 30 to 60 minutes and check again. Also make sure you are maintaining a gentle simmer in the oven, not a rapid boil.

How do I keep the vegetables from turning mushy?

Add the potatoes and carrots partway through, as written. If your potatoes are small, check them earlier and pull them out if they are already tender.

Can I skip the cream?

Absolutely. You will still have a fantastic classic gravy.

If you want a creamy feel without dairy, you can use non dairy cream at the end. If you want to use unsweetened Greek yogurt, do it gently: whisk a few spoonfuls of hot gravy into the yogurt first to warm it up, then stir it into the pot off heat. Do not boil after adding it, and keep things on the mild side to avoid curdling.

How do I fix gravy that is too thick or too thin?

Too thick: Whisk in warm beef broth a splash at a time.

Too thin: Simmer a few minutes to reduce, or whisk in a small slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer until glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5.5 to 7 quart) with a tight fitting lid
Tongs for searing and turning the roast
Wooden spoon for scraping up browned bits
Chef’s knife and cutting board
Fine mesh strainer (optional, for ultra smooth gravy)
Measuring cups and spoons

I learned pretty fast that “homestyle” is not about being fancy. It is about being reliable. This roast is what I make when I want the house to smell like someone has it all together, even if I am currently using a dish towel as an oven mitt because I cannot find the real one.

The first time I nailed the creamy gravy, I literally stopped mid bite and did that quiet little nod like, okay, we are doing great. It is the kind of meal that makes people linger at the table. And if your plan is to someday run a restaurant, you pay attention to food that makes people stay.

Homestyle Roast

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 30 minutes

Servings 6 to 8

Ingredients

3 to 4 lb boneless chuck roast
2 1/2 tsp kosher salt, divided, plus more to taste
1 1/2 tsp black pepper, divided
2 tbsp neutral oil (avocado, canola, or vegetable)
1 large yellow onion, sliced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
4 cups beef broth, low sodium preferred (you may not use it all)
2 tbsp all purpose flour
2 tbsp unsalted butter
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (crushed), or 1 sprig fresh
2 bay leaves
1 lb baby potatoes (or Yukon Gold, cut into 2 inch chunks)
4 medium carrots, cut into 2 inch pieces
1/3 to 1/2 cup heavy cream (to taste)
1 tbsp chopped parsley (optional, for serving)

Optional add ins: 8 oz sliced mushrooms (add with onions), 1/2 cup red wine (swap for 1/2 cup broth), or a pinch of smoked paprika for a subtle smoky edge.

Instructions

Heat the oven: Set oven to 300°F. Pat the chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp pepper.
Sear for deep browning: Heat a Dutch oven over medium high heat. Add oil. Sear the roast 4 to 5 minutes per side until deeply browned. Do the edges too if you can. Transfer roast to a plate.
Build the base: Reduce heat to medium. Add onion with a pinch of salt and cook 6 to 8 minutes, scraping up browned bits. Add garlic and cook 30 seconds.
Toast the tomato paste: Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells sweet and savory.
Deglaze and season: Stir in Worcestershire and Dijon. Add beef broth until the liquid comes about halfway up the sides of the roast once it is back in the pot (you may not need all 4 cups, depending on your Dutch oven and roast shape). Add thyme, rosemary, bay leaves, plus the remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Stir well.
Braise: Nestle the roast back into the pot. Cover with lid and bake for 2 hours.
Add potatoes and carrots: Carefully flip the roast (optional but nice). Add potatoes and carrots around it, then gently nudge them so they are mostly in the liquid for even cooking. Cover and bake 60 to 75 minutes more, until veggies are tender and the roast is fork tender.
Doneness cue: You want the kind of tender where a fork twists in the meat easily, no resistance. If it is still tight, cover and keep going in 30 minute increments. Bigger 4 lb roasts commonly need extra time.
Rest the meat: Transfer roast to a cutting board and tent loosely with foil for 15 minutes. Remove bay leaves from the pot.
Skim the fat: If there is a noticeable layer of fat on the surface, skim off a few spoonfuls before thickening. This keeps the gravy rich, not greasy.
Make it creamy: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in about 2 cups of the hot braising liquid (strain first if you want it extra smooth). Simmer 2 to 3 minutes until thickened, then whisk in heavy cream to taste.
Now, with the Dutch oven still on the stove over low heat, stir the roux mixture back into the remaining liquid in the pot a little at a time, stirring gently so the whole gravy thickens evenly. If it gets too thick, loosen with a splash of broth.
Slice or shred and serve: Slice against the grain or shred into chunky pieces. Return meat to the pot or plate it and spoon gravy over everything. Finish with parsley if you want that fresh pop.

Matt’s small but mighty tip: If your gravy tastes a little flat, it usually needs one of three things: salt, acid (a tiny splash of vinegar or lemon), or time (a 5 minute simmer to concentrate). Start with salt, then decide.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes