Recipe

Zesty Beef Roast Recipe

A cozy pot roast with bright citrus, garlic, and a rich gravy that tastes like it has been at it for hours, because it has, just without the drama.

By Matt Campbell

•

4.8

A sliced beef chuck roast in a Dutch oven with glossy zesty gravy, carrots, and potatoes on a rustic wooden table

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Some dinners are loud. This one is quiet in the best way. You season a big hunk of beef, give it a hard sear, and then let the oven do the heavy lifting while your kitchen smells like you have your life together.

This Zesty Beef Roast is my comfort-food sweet spot: classic pot roast vibes with a bright little kick from orange, lemon, and Dijon. It cuts through the richness, wakes up the gravy, and keeps every bite from feeling heavy. The veggies get tender, the beef goes fall-apart, and the sauce is the kind you will “accidentally” spoon over everything on your plate.

A close-up of a fork pulling apart a tender piece of beef roast with gravy

Why It Works

Big flavor with accessible ingredients: citrus zest and juice plus Dijon make the roast taste brighter without turning it into a science project.
Fork-tender beef: low and slow braising breaks down collagen so chuck roast turns buttery and shreddable.
Gravy that actually tastes like something: tomato paste, aromatics, and browned bits plus braising juices build depth, then a quick cornstarch slurry tightens it up.
One-pot dinner energy: meat, potatoes, and carrots cook together, so you get a complete meal with minimal dishes.

Pairs Well With

Buttered egg noodles
Garlic green beans
Crusty no-knead bread
Simple arugula salad with lemon vinaigrette

Storage Tips

Refrigerate: Cool leftovers, then store beef, veggies, and gravy together in an airtight container for up to 4 days. For best food safety, refrigerate within 2 hours.

Freeze: Freeze in portions with plenty of gravy (it protects the meat from drying out) for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stovetop over medium-low, adding a splash of broth or water if the gravy tightened too much. Microwave works too, just cover and stir halfway through.

Leftover glow-up idea: Pile shredded roast on toasted rolls, spoon over hot gravy, add pickled onions if you are feeling fancy.

Common Questions

What cut of beef is best for this roast?

Chuck roast is the move. It has enough marbling and connective tissue to become tender during a long braise. Bottom round can work, but it is leaner and less forgiving.

Can I make this in a slow cooker?

Yes. Sear the roast and sauté the aromatics first for best flavor, then cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours. Add potatoes and carrots for the last 2 to 3 hours on LOW (or the last 1 to 2 hours on HIGH) so they stay tender, not mushy. Slow cookers vary, so start checking early if yours runs hot.

Can I make it in an Instant Pot?

Yes. Sear on Sauté, then pressure cook on High for 60 minutes with a 15 minute natural release (time can vary with thickness). Add potatoes and carrots (keep potatoes whole if baby, or cut larger chunks) and pressure cook 3 to 5 minutes more, then quick release. Thicken gravy on Sauté with the slurry.

Why is my roast tough?

Two usual suspects: it needs more time, or it cooked at too high a simmer. Keep the braise gentle and give it another 30 to 60 minutes until it relaxes and shreds easily. If you like a thermometer check, aim for about 195 to 205°F in the thickest part for shreddable tenderness.

Do I really need citrus zest?

I recommend it. The zest carries citrus oils that give you that “zesty” punch without making the gravy sour. If you only have juice, use it, but the flavor will be less vibrant.

What kind of white wine should I use?

Pick a dry white you would actually drink, like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, they can throw off the savory balance.

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

Large Dutch oven with lid (5.5 to 7 quart)
Tongs
Cutting board and sharp knife
Microplane or fine grater (for zest)
Measuring cups and spoons
Small bowl for cornstarch slurry
Large spoon or ladle (for skimming fat)

I love a classic pot roast, but I am also the person who tastes a rich gravy and immediately wants something bright to cut through it. The first time I tried adding citrus zest and a little Dijon, it felt like turning on a light in a cozy room. Same comfort, just clearer. Now this is the roast I make when I want that Sunday-dinner feeling on a regular weeknight, and I want the leftovers to be just as exciting the next day.

Zesty Beef Roast Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

Servings 6

Ingredients

3 to 3 1/2 lb beef chuck roast
2 tsp kosher salt, plus more to taste
1 tsp black pepper
2 tbsp all-purpose flour (optional, helps browning and lightly thickens the braise)
2 tbsp olive oil or neutral oil
1 large yellow onion, sliced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups low-sodium beef broth, plus more as needed
1 cup dry white wine (or more broth)
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp orange zest
2 tbsp orange juice
1/2 tsp lemon zest
1 tbsp lemon juice
1 tsp dried thyme (or 1 tbsp fresh)
1 bay leaf
1 lb baby Yukon Gold potatoes (whole, or halved if larger)
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 1-inch pieces (optional)
2 tbsp cornstarch + 2 tbsp cold water (slurry, for thickening)
1 to 2 tbsp chopped parsley (optional, for serving)

Instructions

Heat the oven: Preheat to 300°F.
Season and lightly flour: Pat the chuck roast dry. Season all over with salt and pepper. Dust with flour if using, then shake off the excess.
Sear for crisp edges: Heat oil in a Dutch oven over medium-high. Sear the roast 4 to 5 minutes per side until deeply browned. Transfer to a plate.
Build the flavor base: Reduce heat to medium. Add onion and a pinch of salt. Cook 5 to 7 minutes, stirring and loosening browned bits as the onions release moisture. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
Deglaze: Pour in wine and simmer 2 minutes, scraping the pot well. Add broth, Worcestershire, Dijon, orange zest and juice, lemon zest and juice, thyme, and bay leaf.
Braise: Nestle the roast back in. The liquid should come about halfway up the sides. Add a splash more broth if needed. Cover and bake for 2 hours.
Add veggies: Carefully flip the roast. Add potatoes, carrots, and celery around the roast (keep baby potatoes whole; halve larger ones). Cover and bake 1 to 1 1/4 hours, until the beef shreds easily and the potatoes are tender. Optional thermometer check: the roast is usually in the 195 to 205°F range when it is truly pull-apart tender.
Rest the roast: Move roast and veggies to a platter and loosely tent with foil for 15 minutes. Remove bay leaf.
Skim, then thicken the gravy: Tilt the pot and spoon off excess fat from the surface (this is the difference between bright and greasy). Bring the braising liquid to a simmer on the stovetop. Mix cornstarch and cold water, then whisk into the pot. Simmer 2 to 3 minutes until glossy and lightly thickened. Taste and adjust salt, pepper, and citrus if you want it brighter.
Serve: Slice or shred the beef, spoon over veggies, and drown everything in zesty gravy. Finish with parsley if you like.

A Dutch oven on a stovetop with bubbling gravy being whisked to thicken

Nutrition information is estimated.

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