Super Easy Beef Pot Roast cooked low and slow for 3 hours. Super tender and loaded with flavor. Served with carrots and potatoes!
This Beef Pot Roast is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. This beef pot roast is cooked low and slow with carrots and potatoes to make it a full meal. With little preparation you can have a hearty, comforting dinner with little effort. Best of all everything is made in one pot!
The low and slow method makes this pot roast extra tender and flavorful. I used the same method as my Slow Roasted Beef Brisket.
I like to start with a well-marbled chuck roast. I sear the meat to help keep the juices in and develop flavor. I also add some onions, red wine, herbs and beef broth for added flavor.
If you want to take this pot roast a step further I have included my recipe for beef gravy to serve ontop of your roast. It’s totally optional but is amazing ontop of the roast! If you are luck enough to have some leftovers, serve on a roll with some melted cheese and gravy or au jus for dipping. It is AMAZING!
When I prepared this roast I used the new iDevices Kitchen Thermometer. They are awesome thermometers that use Bluetooth capability to alert you on your mobile device when your food is ready, taking the stress out of cooking. It’s the perfect companion for holiday cooking and baking!
Super Easy Pot Roast
- 3-4 pound chuck roast
- salt and pepper
- 2 tablespoons olive oil
- 1 large onion, cut in half and sliced thin
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 whole bay leaf
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 pounds yukon gold potatoes, cubed
- 1 whole bag baby carrots
Beef Gravy, optional
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups pot roast liquid (or more if you want the gravy a bit thinner)
- a couple dashes worcestershire sauce
- salt and pepper to taste
- Preheat oven to 275 degrees.
- Season roast with salt and pepper.
- Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
- Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
- Add in 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 in beef broth, bay leaf, thyme and rosemary. Add the 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 in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3½ 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!
- 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.