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This tender, melt-in-your-mouth pot roast is slow-cooked to perfection in a rich, savory broth with carrots, onions, and fresh herbs. It’s the perfect hearty dish for a cozy family dinner or special occasion.

Ingredients

For the Roast:

4–5 lb beef chuck roast
4 tsp coarse salt (such as kosher salt), divided, or to taste
1 ½ tsp freshly ground black pepper, divided, or to taste
1 tbsp light olive oil (or another high-heat cooking oil)

For the Vegetables & Sauce:

1 large yellow onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 tbsp tomato paste
1 cup dry red wine (Cabernet Sauvignon or Pinot Noir recommended)
6 cups beef stock
5–6 whole carrots, peeled and cut into 2-inch pieces
2 bay leaves
6 sprigs fresh thyme (or 1 tsp dried thyme)
½ cup coarsely chopped fresh parsley, plus extra for garnish

To Thicken the Sauce (Optional):

2 tbsp cornstarch + 2 tbsp water
or
2 tbsp butter + 2 tbsp flour

Instructions

1. Prepare the Roast

Season the beef on all sides with 3 tsp salt and 1 tsp pepper.
Let it sit at room temperature, uncovered, for 1 hour to ensure even cooking.
Preheat your oven to 325°F (163°C) and position the rack in the lower third.

2. Sear the Meat

Heat 1 tbsp oil in a large Dutch oven (5 ½ qt) over medium-high heat.
Once the oil is hot, sear the roast for about 3 minutes per side until well-browned.
Transfer the meat to a plate and set aside.

3. Sauté the Vegetables

Lower heat to medium. Add onions and cook for 4–5 minutes until softened and golden.
Stir in garlic and cook for 30 seconds until fragrant.
Add tomato paste and cook for 2 minutes, stirring often.

4. Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the pot.
Cook for 2–3 minutes until about ¼ of the wine has evaporated.

5. Assemble and Braise

Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and ½ tsp pepper.
Return the roast to the pot, add carrots, and bring to a boil.
Cover and transfer to the oven. Bake for 3–4 hours (for a 4 lb roast) or until the meat easily shreds with two forks.

6. Serve and (Optional) Thicken the Sauce

Remove the roast and vegetables, keeping them warm.
Option 1 (Cornstarch): Whisk cornstarch with water, bring cooking liquid to a boil, then stir in and simmer until thickened.
Option 2 (Flour & Butter): Mash butter and flour together, whisk into boiling liquid in small amounts, and cook until thickened.
Return shredded beef to the sauce or serve separately.

Why You’ll Love This Recipe

Fall-apart tenderness from slow cooking.
Deep, rich flavor from wine, herbs, and searing the meat first.
Perfect for gatherings—feeds a crowd with minimal effort.
Make-ahead friendly for easy entertaining.

Tips

Letting the meat come to room temperature before searing ensures even cooking.
Sear well for maximum flavor—don’t rush this step.
Use a good-quality dry red wine for a richer sauce.
The longer it cooks, the more tender it becomes—check for doneness with a fork.

Variations and Substitutions

No Wine: Replace with additional beef stock plus 1 tbsp balsamic vinegar for depth.
Veggie Boost: Add potatoes, parsnips, or celery along with the carrots.
Herb Options: Try rosemary instead of thyme for a different aromatic note.
Gluten-Free: Use cornstarch for thickening instead of flour.

FAQs

Can I make this in a slow cooker?
Yes. Follow steps 1–4, then transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 5–6 hours.

Can I prepare it ahead of time?
Absolutely. This roast tastes even better the next day. Store in the fridge and reheat gently.

What cut of beef works best?
Beef chuck roast is ideal for pot roast because it becomes tender and flavorful with slow cooking.

Serving Suggestions

Serve over creamy mashed potatoes, buttered egg noodles, or rice.
Pair with crusty bread to soak up the rich sauce.
Add a side salad or roasted vegetables for a complete meal.