Cozy Beef Pot Roast
Dive into the ultimate autumn comfort food with our Cozy Beef Pot Roast! Tender chuck roast is seared to perfection and slow-cooked with hearty carrots and fragrant herbs, infusing every bite with rich, savory flavor. It's the perfect dish to warm your soul as the leaves change color!
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 3 large carrots, sliced (225g)
- 3 celery stalks, diced (120g)
- 5 garlic cloves, minced (15g)
- 1 whole head garlic (50–60g)
- 1 medium white or yellow onion, sliced (150g)
- 6 medium russet potatoes, peeled and diced (900g)
🥩Meat & Seafood(1)
- 2 1/2–3 lb beef chuck roast (1134–1361g) (1.13 kg)
🥛Dairy & Eggs(3)
- 1 cup heavy cream (240g) (240 ml)
- 3 tbsp unsalted butter (42g) (42 g)
- 1/2 cup unsalted butter (113g) (114 g)
🫙Pantry Staples(5)
- 2 tbsp all-purpose flour (16g) (30 ml)
- 4 cups beef or vegetable broth (960g) (960 ml)
- 2 tbsp cornstarch (16g) (30 ml)
- 1 tbsp olive oil (15g) (15 ml)
- 2 tbsp tomato paste (32g) (30 ml)
🧂Spices & Seasonings(11)
- 1 tsp black pepper (2g) (5 ml)
- 1/2 tsp black pepper (1g) (2.5 ml)
- 1 1/2 tsp dried rosemary (1.5g) (7.5 ml)
- 1 1/2 tsp dried thyme (1.5g) (7.5 ml)
- 1 tsp dried thyme (1g) (5 ml)
- 1 1/2 tsp garlic powder (4.5g) (7.5 ml)
- 1/2 tsp garlic powder (1.5g) (2.5 ml)
- 1 1/2 tsp onion powder (4.5g) (7.5 ml)
- 1/2 tsp onion powder (1.5g) (2.5 ml)
- 1 1/2 tsp salt (9g) (7.5 ml)
- 1 1/2 tsp salt (9g), divided (7.5 ml)
🍯Sauces & Condiments(1)
- 1 1/2 tbsp Worcestershire sauce (22g) (22.5 ml)
📦Other(2)
- 1–1 1/2 lb baby potatoes (454–680g) (454 g)
- 3 tbsp cold water (45mL) (45 ml)
Nutrition (per serving)
Calories
720
Protein
42g
Carbs
38g
Fat
46g
👨🍳 Instructions
- 1
Preheat the oven to 325°F (165°C).
- 2
Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture.
- 3
Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside.
- 4
Reduce the heat to medium. Add the butter to the same pot.
- 5
Add the onion and celery. Cook for 2–3 minutes, stirring occasionally.
- 6
Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant.
- 7
Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly.
- 8
Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits.
- 9
Pour in the remaining broth and stir until everything is well combined.
- 10
Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat.
- 11
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil.
- 12
Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours.
- 13
After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level.
- 14
Cover the pot tightly again and return it to the oven for another 45 minutes.
- 15
After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth.
- 16
Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture.
- 17
Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside.
- 18
Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly.
- 19
Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes.
💡 Pro Tips
- ✓Sear the chuck roast at 350-375°F (medium-high heat) for exactly 3-4 minutes per side to develop a 1-2mm Maillard crust without overcooking the surface; this browning creates 1000+ flavor compounds that dissolve into the braising liquid.technique350-375°F, 3-4 minutes per side, 1-2mm crust depth
- ✓Toast the flour-tomato paste mixture for 1-2 minutes until it darkens from bright red to rust-brown; this prevents raw flour flavor and allows the roux to thicken the braising liquid to 1.5-2% starch concentration (280-350 cps viscosity).timing1-2 minutes, rust-brown color, 1.5-2% starch concentration
- ✓Braise the covered pot at exactly 325°F (163°C) for 2.5-3 hours because collagen in chuck roast converts to gelatin at 160-170°F, but prolonged heat at 325°F allows connective tissue breakdown without toughening muscle fibers (which denature above 180°F).timing325°F, 2.5-3 hours, 160-170°F collagen conversion window
- ✓Add potatoes during the final 45 minutes of braising (not at the start) because their 78% water content and delicate starches break down into a starchy slurry if exposed to 2.5+ hours of 325°F heat, but 45 minutes is sufficient for a tender 2-3mm interior.timingFinal 45 minutes, 78% potato water content, 2-3mm interior doneness
- ✓Stir the braising liquid only after deglazing to avoid disrupting the meat's crust; excessive stirring before braising begins breaks down collagen prematurely and creates a cloudy, less rich sauce (emulsification of rendered fat particles).techniqueMinimal pre-braise stirring prevents premature collagen breakdown
Share this recipe
Prep
30
min
Cook
180
min
Serves
6
people
Level
intermediate
Share this recipe
Cozy Beef Pot Roast
Dive into the ultimate autumn comfort food with our Cozy Beef Pot Roast! Tender chuck roast is seared to perfection and slow-cooked with hearty carrots and fragrant herbs, infusing every bite with rich, savory flavor. It's the perfect dish to warm your soul as the leaves change color!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 3 large carrots, sliced (225g)
- 3 celery stalks, diced (120g)
- 5 garlic cloves, minced (15g)
- 1 whole head garlic (50–60g)
- 1 medium white or yellow onion, sliced (150g)
- 6 medium russet potatoes, peeled and diced (900g)
🥩Meat & Seafood(1)
- 2 1/2–3 lb beef chuck roast (1134–1361g) (1.13 kg)
🥛Dairy & Eggs(3)
- 1 cup heavy cream (240g) (240 ml)
- 3 tbsp unsalted butter (42g) (42 g)
- 1/2 cup unsalted butter (113g) (114 g)
🫙Pantry Staples(5)
- 2 tbsp all-purpose flour (16g) (30 ml)
- 4 cups beef or vegetable broth (960g) (960 ml)
- 2 tbsp cornstarch (16g) (30 ml)
- 1 tbsp olive oil (15g) (15 ml)
- 2 tbsp tomato paste (32g) (30 ml)
🧂Spices & Seasonings(11)
- 1 tsp black pepper (2g) (5 ml)
- 1/2 tsp black pepper (1g) (2.5 ml)
- 1 1/2 tsp dried rosemary (1.5g) (7.5 ml)
- 1 1/2 tsp dried thyme (1.5g) (7.5 ml)
- 1 tsp dried thyme (1g) (5 ml)
- 1 1/2 tsp garlic powder (4.5g) (7.5 ml)
- 1/2 tsp garlic powder (1.5g) (2.5 ml)
- 1 1/2 tsp onion powder (4.5g) (7.5 ml)
- 1/2 tsp onion powder (1.5g) (2.5 ml)
- 1 1/2 tsp salt (9g) (7.5 ml)
- 1 1/2 tsp salt (9g), divided (7.5 ml)
🍯Sauces & Condiments(1)
- 1 1/2 tbsp Worcestershire sauce (22g) (22.5 ml)
📦Other(2)
- 1–1 1/2 lb baby potatoes (454–680g) (454 g)
- 3 tbsp cold water (45mL) (45 ml)
Nutrition (per serving)
Calories
720
Protein
42g
Carbs
38g
Fat
46g
👨🍳 Instructions
- 1
Preheat the oven to 325°F (165°C).
- 2
Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture.
- 3
Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside.
- 4
Reduce the heat to medium. Add the butter to the same pot.
- 5
Add the onion and celery. Cook for 2–3 minutes, stirring occasionally.
- 6
Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant.
- 7
Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly.
- 8
Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits.
- 9
Pour in the remaining broth and stir until everything is well combined.
- 10
Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat.
- 11
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil.
- 12
Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours.
- 13
After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level.
- 14
Cover the pot tightly again and return it to the oven for another 45 minutes.
- 15
After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth.
- 16
Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture.
- 17
Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside.
- 18
Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly.
- 19
Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes.
💡 Pro Tips
- ✓Sear the chuck roast at 350-375°F (medium-high heat) for exactly 3-4 minutes per side to develop a 1-2mm Maillard crust without overcooking the surface; this browning creates 1000+ flavor compounds that dissolve into the braising liquid.technique350-375°F, 3-4 minutes per side, 1-2mm crust depth
- ✓Toast the flour-tomato paste mixture for 1-2 minutes until it darkens from bright red to rust-brown; this prevents raw flour flavor and allows the roux to thicken the braising liquid to 1.5-2% starch concentration (280-350 cps viscosity).timing1-2 minutes, rust-brown color, 1.5-2% starch concentration
- ✓Braise the covered pot at exactly 325°F (163°C) for 2.5-3 hours because collagen in chuck roast converts to gelatin at 160-170°F, but prolonged heat at 325°F allows connective tissue breakdown without toughening muscle fibers (which denature above 180°F).timing325°F, 2.5-3 hours, 160-170°F collagen conversion window
- ✓Add potatoes during the final 45 minutes of braising (not at the start) because their 78% water content and delicate starches break down into a starchy slurry if exposed to 2.5+ hours of 325°F heat, but 45 minutes is sufficient for a tender 2-3mm interior.timingFinal 45 minutes, 78% potato water content, 2-3mm interior doneness
- ✓Stir the braising liquid only after deglazing to avoid disrupting the meat's crust; excessive stirring before braising begins breaks down collagen prematurely and creates a cloudy, less rich sauce (emulsification of rendered fat particles).techniqueMinimal pre-braise stirring prevents premature collagen breakdown