Description
Super Easy Beef Pot Roast cooked low and slow for 3 hours. Super tender and loaded with flavor. Served with carrots and potatoes!
Ingredients
- 3-½ pounds Chuck Roast
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Cut In Half And Sliced Thin
- 2 cloves Garlic, Minced
- 1 cup Red Wine
- 2 cups Beef Broth
- 2 whole Bay Leaves
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 2 pounds Yukon Gold Potatoes, Cubed
- 1 pound Baby Carrots
- FOR THE BEEF GRAVY (optional):
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 cups Pot Roast Liquid (or More If You Want The Gravy A Bit Thinner)
- Worcestershire Sauce, To Taste
Preparation
Preheat oven to 275ºF.
Season roast with salt and pepper. Heat oil in a cast iron pot. When oil is hot and almost smoking, add roast and brown on all sides, 1–2 minutes on each side.
Take roast out of the pan. Add onions and saute for 2–3 minutes to brown. Add garlic and cook for an additional minute.
Deglaze the pan with wine, scraping the bottom to release some of the brown bits on the bottom. Add beef broth, bay leaves, thyme and rosemary. Add roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
Take out of the oven and add potatoes and carrots. Cook for an additional 1–2 hours (again depending on size of roast; I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast. Place back in the pot and serve warm.
I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!
For the beef gravy:
Melt butter in a medium saucepan. Whisk in flour and whisk for 1–2 minutes until bubbly and slightly thickened. Slowly add in pot roast liquid while whisking continuously. Bring to a slight boil and continue to whisk until gravy is thickened.
Season with salt and pepper and a couple dashes of Worcestershire sauce.
