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Cozy Classic Beef Pot Roast Recipe Easy Homemade with Root Vegetables

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A comforting and hearty slow-cooked beef chuck roast with root vegetables, perfect for cozy dinners and family gatherings. This recipe features tender, juicy meat and flavorful vegetables simmered in a rich gravy.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, sliced
  • 3–4 garlic cloves, minced
  • 4 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut (optional)
  • 2 celery stalks, chopped
  • 2 cups beef broth (preferably low sodium)
  • ½ cup red wine (can substitute with extra broth)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 3–4 sprigs fresh thyme
  • 1 tablespoon balsamic vinegar (optional but recommended)
  • 2 tablespoons flour (use gluten-free flour if needed)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the beef chuck roast generously on all sides with salt and black pepper.
  3. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Once shimmering, add the roast and brown it on all sides, about 4-5 minutes per side.
  4. Remove the roast and set aside. Lower heat to medium, then add the sliced onion and minced garlic. Sauté until fragrant and softened, about 3-4 minutes, scraping up the browned bits from the bottom.
  5. Stir in 2 tablespoons of tomato paste and cook for another minute.
  6. Pour in ½ cup (120 ml) of red wine to deglaze the pan, scraping all those tasty bits loose. Let it simmer until reduced by half, about 3 minutes.
  7. Add 2 cups (480 ml) of beef broth, fresh rosemary and thyme sprigs. Return the roast to the pot along with any accumulated juices.
  8. Add chopped carrots, parsnips, and celery around the roast, pushing them slightly into the liquid.
  9. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Let it braise for 3 to 3½ hours, or until the meat is fork-tender and falling apart.
  10. Carefully remove the pot from the oven. Transfer the beef and vegetables to a serving platter and tent with foil to keep warm.
  11. Make the gravy: Place the pot with the cooking liquid on the stovetop over medium heat. Remove the herb sprigs. In a small bowl, whisk 2 tablespoons of flour with a bit of cold water to make a smooth slurry.
  12. Gradually whisk the slurry into the simmering broth, stirring until thickened, about 3-5 minutes.
  13. Stir in 1 tablespoon of balsamic vinegar for a touch of brightness (optional). Taste and adjust seasoning with salt and pepper as needed.
  14. Serve the pot roast sliced or shredded with the root vegetables, drizzled generously with the rich gravy.

Notes

Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute. If vegetables are firmer, add them halfway through cooking. For gluten-free gravy, substitute flour with cornstarch or arrowroot powder. Browning the meat is essential for flavor. Slow cooker variation: brown beef first, then cook on low for 7-8 hours or high for 4-5 hours.

Nutrition

Keywords: beef pot roast, classic pot roast, slow cooked beef, root vegetables, cozy dinner, comfort food, Dutch oven recipe, slow cooker pot roast

Find it online: https://atomicbite.com/cozy-classic-beef-pot-roast-recipe-easy-homemade-with-root-vegetables/