Slow-Cooked Beef and Vegetable Pot Roast

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender beef pot roast simmered slowly with root vegetables and rich gravy, a classic comforting family meal enjoyed across Australia. This Australian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 4 medium, peeled and quartered potatoes
• 1 large, sliced into thick rings onion
• 4, minced garlic cloves
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat your oven to 325°F. Pat dry 2 lbs beef chuck roast and rub with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the roast for 4-5 minutes on each side until deeply browned and crusty.
2. Step 2: Remove the roast and add 1 large sliced onion and 4 minced garlic cloves to the pot. Sauté for 3 minutes until fragrant and softened. Stir in 2 tbsp tomato paste and cook for 1 minute.
3. Step 3: Pour in 2 cups beef broth and 1 tbsp Worcestershire sauce, scraping the browned bits off the bottom. Return the roast to the pot and add 3 peeled, chopped carrots and 4 quartered potatoes around it. Tuck 4 sprigs of fresh thyme on top.
4. Step 4: Cover the pot with a lid and transfer to the preheated oven. Cook for 3 hours until the beef is fork-tender and vegetables are soft.
5. Step 5: Remove the roast and vegetables, tent with foil to rest. Place the pot on the stove over medium heat and simmer the cooking liquid for 10 minutes until slightly thickened into a gravy. Serve the roast sliced with the vegetables and gravy.