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Perfect Tender Juicy Pot Roast Recipe Easy Cozy Family Dinner Idea

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A simple, reliable pot roast recipe that delivers tender, juicy beef and flavorful gravy, perfect for cozy family dinners. Slow-cooked to perfection with basic ingredients and easy prep.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 4 medium carrots, peeled and cut
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth (low sodium)
  • 1 cup red wine (optional, fruity dry like Merlot or Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1–2 tablespoons flour or cornstarch (optional, for thickening gravy)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Pat the chuck roast dry with paper towels.
  3. Season the roast generously with salt and black pepper on all sides.
  4. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
  5. Add the roast and sear for about 4-5 minutes per side until deeply browned, using tongs to turn gently without piercing the meat.
  6. Remove the roast and set aside on a plate. Reduce heat to medium-low.
  7. Add sliced onions, carrots, and celery to the pot and sauté for about 5 minutes until softened and fragrant.
  8. Add minced garlic and tomato paste; cook for another 2 minutes, stirring constantly.
  9. Pour in 1 cup of red wine (optional) to deglaze the pot, scraping up browned bits with a wooden spoon.
  10. Let the wine reduce for 3-4 minutes until slightly thickened. If skipping wine, add an extra cup of beef broth instead.
  11. Return the roast to the pot, nestling it into the vegetables.
  12. Add 2 cups beef broth, fresh thyme sprigs, and bay leaves. The liquid should come about halfway up the roast.
  13. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
  14. Bake for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart. Check halfway through to turn the roast and baste with juices.
  15. Remove the roast and vegetables to a platter and cover with foil to rest for 10 minutes.
  16. Strain the cooking liquid into a saucepan and skim off excess fat.
  17. If desired, whisk in 1-2 tablespoons of flour or cornstarch mixed with cold water and simmer until thickened, about 3-5 minutes.
  18. Serve the roast sliced with the vegetables and spooned gravy on top.

Notes

Searing the roast first locks in juices and creates a flavorful crust. Use a meat thermometer to check for an internal temperature of about 190°F (88°C) for fall-apart tenderness. Rest the meat for 10 minutes before slicing to keep it moist. For softer vegetables, add them after 2 hours of cooking. Slow cooker option: sear first, then cook on low for 8 hours or high for 4-5 hours. Use cornstarch for gluten-free gravy. Red wine is optional and can be replaced with extra beef broth and a splash of balsamic vinegar.

Nutrition

Keywords: pot roast, beef chuck roast, slow cooked, family dinner, comfort food, easy recipe, juicy pot roast, tender beef, slow cooker, oven braised

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