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The Best Pot Roast Recipe: Fall-Apart Tender with Potatoes and Carrots

Close-up of tender, sliced pot roast served with carrots and potatoes in rich gravy.
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Achieve the ultimate comfort food with this Best Pot Roast Recipe. We show you the simple searing technique and slow cooking method for fall-apart tender beef, perfectly cooked vegetables, and a rich, savory gravy every time.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 cup beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 4 large carrots, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, roughly chopped

Instructions

  1. Pat the beef chuck roast completely dry with paper towels. This step is key for a good sear.
  2. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and thyme for the seasoning blend. Rub this blend evenly over all sides of the roast.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  4. Carefully place the roast in the hot oil and sear for 4 to 5 minutes per side until a deep brown crust forms. Remove the roast and set it aside.
  5. Reduce the heat to medium. Add the chopped onion to the pot and cook for 3 minutes, scraping up any browned bits from the bottom.
  6. Pour in the red wine (if using) and let it simmer for 2 minutes, scraping the bottom again to release all the flavor. Add the beef broth and Worcestershire sauce. Bring the liquid to a simmer.
  7. Return the roast to the pot. Add the bay leaves. The liquid should come about halfway up the side of the roast.
  8. Cover the Dutch oven tightly with a lid. Transfer the pot to a preheated 325°F oven. Braise for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
  9. After 3 hours, nestle the carrots and potatoes around the roast. Re-cover and continue cooking until the vegetables are tender, about 30 to 60 more minutes.
  10. Remove the roast and vegetables from the pot. Cover them loosely with foil to keep warm.
  11. For the gravy: Skim any excess fat from the liquid remaining in the pot. Bring the liquid to a simmer over medium heat on the stovetop. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Taste and adjust seasoning.
  12. Slice the pot roast thickly or shred it with two forks. Serve immediately with the vegetables and spoon the savory pot roast gravy generously over the top.

Notes

  • For a Slow Cooker Pot Roast: After searing, place the roast, onions, broth, wine, Worcestershire sauce, and bay leaves in the slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Add potatoes and carrots during the last 2 hours of cooking.
  • To ensure fall-apart tender beef, the internal temperature must reach around 200°F to 205°F, which requires long, slow cooking past the standard safe temperature.
  • If you skip the searing step, your pot roast will lack the deep, complex flavor foundation that makes this a truly great comfort food dinner.

Nutrition

Find it online: https://gourmetgaze.com/best-pot-roast-recipe-tender-fall-apart-beef/