Classic Braised Beef Chuck Pot Roast with Vegetables
This classic American pot roast features tender, braised beef chuck slow-cooked with aromatic vegetables for a hearty and comforting dinner. The rich broth infused with herbs and garlic perfectly complements the melt-in-your-mouth meat and tender root vegetables.
Ingredients
Check ingredients as you go.
- Main
- Seasoning
- Cooking
- Vegetables
- Aromatics
- Flavoring
- Liquid
- Herbs
- Vegetables
- Garnish
Let’s make it
Preparation
Preheat oven to 160°C (320°F). Pat dry the beef chuck roast and season generously with kosher salt and freshly ground black pepper on all sides.
Braising
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef roast on all sides until deeply browned, about 4 minutes per side. Remove from pot and set aside.
Braising
In the same pot, add yellow onion, carrot, and celery pieces. Cook, stirring occasionally, until softened and browned, about 6 minutes.
Braising
Add minced garlic and tomato paste. Cook, stirring, until fragrant and tomato paste darkens slightly, about 1 minute.
Braising
Pour in beef broth, scraping up browned bits from the bottom of the pot. Add fresh thyme sprigs and bay leaves. Return the beef roast to the pot, nestling it into the broth and vegetables.
Cooking
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is tender and easily pulls apart with a fork.
Cooking
About 45 minutes before the end of cooking, add the potato chunks to the pot around the roast. Continue cooking until potatoes are tender and meat is falling apart.
Finishing
Remove the roast and vegetables carefully from the pot and keep warm. Discard thyme stems and bay leaves. If desired, skim excess fat from the braising liquid and season to taste with salt and pepper.
Serving
Serve the sliced or shredded pot roast with the braised vegetables and spoon the braising liquid as gravy. Garnish with chopped fresh parsley if using for a bright finish.
Tips & notes
For best flavor and tenderness, choose a well-marbled beef chuck roast. Patting the meat dry before searing helps develop a rich crust. Let the roast rest a few minutes before slicing to retain juices. Use low-sodium broth to control saltiness in the final dish.
Saving it for later
Cool leftovers within two hours and store in an airtight container in the refrigerator. Consume within 3 to 4 days. The braised meat and vegetables freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, covered, adding a splash of broth or water to prevent drying. Stir occasionally until heated through. Alternatively, reheat in a microwave-safe dish covered, stirring halfway through, to ensure even warming.
