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The Best Pot Roast Recipe: Fall-Apart Tender Beef for Sunday Dinner

A close-up of tender, shredded pot roast served in rich gravy with whole roasted potatoes and carrots.
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You can create a truly comforting, fall-apart tender beef pot roast using simple steps. This recipe focuses on achieving deep, savory flavor with classic root vegetables, making it the perfect hearty family dinner.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, cut into large wedges
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups beef broth
  • 0.5 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch (for gravy)
  • 2 tablespoons cold water (for gravy)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with salt, pepper, thyme, and rosemary.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
  3. Add the onion wedges to the pot and cook for 3 minutes until they start to soften. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
  5. Return the roast to the pot. Pour in the beef broth and Worcestershire sauce. The liquid should come about halfway up the side of the roast.
  6. Bring the liquid to a simmer, then cover the pot tightly with a lid. Transfer the Dutch oven to a preheated 325°F oven. Cook for 2.5 hours.
  7. After 2.5 hours, add the carrots and potatoes around the roast. Cover the pot again and return it to the oven. Cook for another 1 to 1.5 hours, or until the beef is completely fork-tender and easily shreds.
  8. Carefully remove the roast and vegetables from the pot and cover them loosely with foil to keep warm.
  9. To make the gravy, skim excess fat from the liquid remaining in the pot. Place the pot on the stovetop over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  10. Bring the pot liquid to a gentle boil. Slowly whisk in the cornstarch slurry. Continue to whisk until the gravy thickens, about 2-3 minutes. Taste and adjust salt and pepper if needed.
  11. Slice the pot roast or shred it with two forks. Serve immediately with the vegetables and spoon the savory slow-cooked beef gravy over everything.

Notes

  • For the best sear, make sure your Dutch oven is hot before adding the meat. A good sear builds the foundation for deep flavor.
  • If you are using a slow cooker, sear the meat first, then place it in the slow cooker with the liquids and cook on low for 8 hours or high for 4 hours before adding the vegetables for the last 2 hours.
  • This melt-in-your-mouth roast is excellent for making ahead; cool completely, store the meat and gravy separately, and reheat gently the next day.

Nutrition

Find it online: https://kitchenican.com/ultimate-pot-roast-fall-apart-tender-beef/