Recipe

Rich and Savory Pot Roast

Fork-tender beef, glossy onion gravy, and cozy carrots and potatoes, all made with simple pantry flavor boosters for a dinner that tastes like you worked way harder than you did.

By Matt Campbell

•

4.8

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Some recipes are loud. This one is quietly undefeated. The kind of dinner that makes the whole house smell like you have your life together, even if you are currently wearing sweatpants and negotiating with a slightly chaotic schedule.

This is my rich and savory take on classic pot roast: deeply browned beef, onions that melt into a glossy gravy, and vegetables that soak up every last drop. It is the ultimate “delish” situation because it hits all the notes: crisp edges from a proper sear, cozy carbs from the potatoes, and a sauce that makes you pause mid-bite and go, “Okay, wow.”

No weird ingredients. No culinary gymnastics. Just a few small tricks that build big flavor fast.

Why It Works

Deep, roasty flavor from a real sear and tomato paste caramelized right in the pot.
Silky, savory gravy with body from the onions, plus easy options to reduce or thicken it if you want that classic gravy consistency.
Fork-tender beef thanks to a low, steady braise that does the heavy lifting.
Vegetables that do not turn to mush because we add them at the right time, not at the beginning out of habit.
Weeknight-friendly leftovers that reheat like a dream and somehow taste better tomorrow.

Pairs Well With

Storage Tips

Refrigerate: Store pot roast, vegetables, and gravy together in an airtight container for up to 4 days. If you can, slice the beef after it chills. It is easier and you get cleaner slices.

Freeze: Freeze in freezer-safe containers for up to 3 months. The gravy protects the meat from drying out, so keep it saucy. Potatoes can get a little grainy after freezing, so if that bugs you, freeze the beef and gravy separately and make fresh potatoes later.

Reheat: Warm gently on the stovetop over medium-low with a splash of broth or water to loosen. Microwave works too, but cover it so the gravy stays glossy instead of turning into a skin situation.

Leftover glow-up idea: Shred beef into the gravy and pile it onto toasted bread with provolone, then broil until bubbly. You are welcome.

Common Questions

What cut of beef is best for pot roast?

Chuck roast is the move. It has the marbling you need to turn spoon-tender after a long braise. Brisket and bottom round can work too, but chuck is the sweet spot for flavor and texture.

Why is my pot roast tough?

Usually it just needs more time. Tough means the connective tissue has not finished breaking down. Keep braising until a fork twists easily. If you like numbers, you will often see pot roast hit its happy place around 195 to 205°F, but the fork test is the real boss. Also make sure you are braising at a gentle simmer, not a hard boil.

Do I have to sear the beef?

You do not have to, but you will miss out on that browned, savory foundation. If you are short on time, at least brown two sides well. Better than nothing, and still delicious.

How do I thicken the gravy?

You have options, depending on your vibe:

Option 1 (easy): simmer uncovered for 5 to 10 minutes to reduce and concentrate.

Option 2 (slurry): whisk 1 tbsp flour with 2 tbsp cold water or broth until smooth, then whisk into simmering gravy a little at a time. Simmer 2 to 3 minutes to cook out the flour.

Option 3 (buttery): mash 1 tbsp softened butter with 1 tbsp flour into a smooth paste, then whisk in small bits to simmering gravy until it looks how you want.

Can I make this in a slow cooker?

Yes. Sear the beef and sauté the aromatics on the stove first, then transfer everything to the slow cooker. Cook on low 8 to 9 hours or high 4 to 5 hours, but trust the doneness cue more than the clock: it is ready when a fork twists easily (often around 195 to 205°F).

For vegetables: instead of “halfway,” aim for a window. Add potatoes and carrots during the last 3 to 4 hours on LOW or the last 2 to 3 hours on HIGH, then cook until tender, not soft and sad. Keep the lid on as much as possible so the slow cooker stays hot and steady.

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 or heavy oven-safe pot with lid (5 to 7 quart is ideal)
Tongs
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or spatula
Optional: fine-mesh strainer (if you want extra-smooth gravy)

I started making pot roast when I realized something: the best “fancy” dinners are often just patient ones. You brown something well, you build a quick flavor base, then you let time do the work while you clean the kitchen like a responsible adult or, more realistically, you sit down for five minutes that turns into twenty. This version became my go-to because it tastes like Sunday dinner but behaves like a weeknight recipe, especially when you lean on pantry staples like Worcestershire and tomato paste to make the gravy taste like it has a whole backstory.

Rich and Savory Pot Roast

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 30 minutes

Servings 6

Ingredients

3 to 3 1/2 lb chuck roast
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp neutral oil (avocado, canola, or grapeseed)
2 large yellow onions, sliced
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh)
1 bay leaf
3 cups beef broth (low sodium if possible)
1 lb baby potatoes (or Yukon Golds cut into chunks)
4 medium carrots, cut into 2-inch pieces
2 tbsp butter (optional, for finishing the gravy)
1 to 2 tbsp flour (optional, for thickening)
1 tbsp chopped parsley (optional, for serving)

Optional flavor boosters: 1/2 cup dry red wine (swap for 1/2 cup broth), 1 tsp soy sauce for extra umami, or a pinch of red pepper flakes if you like a little warmth.

Instructions

Heat the oven: Set oven to 300°F.
Season and sear: Pat the chuck roast dry. Season all over with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear the roast 2 to 4 minutes per side, until deeply browned (adjust as needed so the fond turns dark and flavorful, not scorched). Transfer to a plate.
Build the base: Reduce heat to medium. Add onions with a pinch of salt and cook 6 to 8 minutes, stirring and 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 roasty.
Deglaze and season: Stir in Worcestershire and Dijon. Add thyme and bay leaf. Pour in beef broth and scrape the bottom well. Bring to a simmer.
Braise: Nestle the roast back into the pot. Cover and transfer to the oven. Cook for 2 hours, then start checking. You want it heading toward tender, not fighting you.
Add vegetables: Carefully remove the pot from the oven. Add potatoes and carrots around the roast. Cover and return to oven for 60 to 75 minutes, until the beef is fork-tender and the vegetables are cooked through. If the beef still feels tight, give it another 20 to 30 minutes and check again. Pot roast is a patience sport.
Rest the meat (and protect the veg): Transfer roast to a cutting board and let rest 10 minutes. Use a slotted spoon to move the potatoes and carrots to a serving platter and tent with foil to keep warm.
Finish the gravy: Remove bay leaf. For a richer finish, whisk in butter. If you want it thicker, bring the pot to a simmer on the stove and choose one:
Reduce: simmer uncovered 5 to 10 minutes.
Slurry: whisk 1 tbsp flour + 2 tbsp cold water or broth until smooth, then whisk into simmering gravy a little at a time. Simmer 2 to 3 minutes. Add more only if needed.
Butter-flour paste: mash 1 tbsp softened butter + 1 tbsp flour into a smooth paste, then whisk in small bits until thickened.
Serve: Slice or shred the beef, depending on your vibe. Spoon gravy over beef and vegetables. Shower with parsley and taste for salt and pepper at the end, because tasting as you go is not only allowed, it is encouraged. (Also: taste the gravy before adding more salt, especially if your broth is salty.)

Nutrition information is estimated.

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