Classic Beef Pot Roast

Tender, richly seasoned chuck roast slow-cooked with potatoes, carrots, and onions until fork-tender, then served with a savory garlic-thyme gravy.

Prep: 25 min · Cook: 210 min · Yield: 6 · Method: Oven

Ingredients

• 4 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium yellow onions
• 6 medium carrots
• 2 pounds yukon gold potatoes
• 5 cloves garlic
• 3 cups beef broth
• 6 sprigs fresh thyme
• 1 tablespoon worcestershire sauce
• 2 tablespoons all-purpose flour

Cooking instructions

1. Heat the oven to 325°F. Pat the chuck roast dry, then season all over with the salt and pepper. (about 10 min) — 325°F
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Transfer it to a plate. (about 12 min) — Medium-high
3. Add the onions and carrots to the pot and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. (about 6 min) — Medium
4. Stir in the beef broth and Worcestershire sauce, scraping up the browned bits. Add the thyme, return the roast to the pot, and bring the liquid to a simmer. (about 5 min) — Medium
5. Cover the pot and braise in the oven for 2 hours. Add the potatoes around the roast, cover, and continue cooking for 1 to 1 1/2 hours, until the roast is fork-tender and the potatoes are tender. (about 180 min) — 325°F
6. Transfer the roast and vegetables to a platter. Discard the thyme stems. Let the roast rest for 10 minutes, then slice or pull it into chunks and spoon the gravy over everything. For best texture, the roast should reach at least 190°F internally and feel easily pierced with a fork. (about 10 min) — Rest at room temperature