Beef Roast Pot

🥘 Instructions:

1. Season and sear: Generously season the beef roast with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. Sauté aromatics: In the same pot, add onions and garlic. Sauté until fragrant and softened, about 3–4 minutes.
3. Deglaze: Stir in the tomato paste and cook for 1 minute. Pour in the wine (if using) and scrape up any browned bits from the bottom of the pot.
4. Build the flavor: Return the beef to the pot. Add beef broth, Worcestershire sauce, herbs, and bay leaf. Bring to a simmer.
5. Add vegetables: Nestle the carrots and potatoes around the roast.
6. Slow cook: Cover and transfer to a preheated 300°F (150°C) oven. Cook for 3–4 hours, or until the beef is fall-apart tender.
7. Serve: Discard the bay leaf. Slice or shred the roast and serve with vegetables and a ladle of that rich gravy.

🍷 Tips & Serving Ideas:

• Want thicker gravy? Remove the meat and veggies, then stir in a slurry of cornstarch and water to the pot, simmering until thickened.
• Pair with crusty bread or buttered noodles to soak up the sauce.
• This dish tastes even better the next day, so don’t hesitate to make it ahead.

🧊 Storing Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave.

Final Thoughts

The beauty of a Beef Pot Roast lies in its simplicity and soul-satisfying flavor. With minimal prep and a little patience, you’re rewarded with a meal that’s hearty, wholesome, and full of old-fashioned charm. Whether it’s a weeknight dinner or a holiday centerpiece, this dish will always feel like home.

Would you like this adapted into a slow cooker, Instant Pot, or gluten-free version as well?