Smith's Classic Beef Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A tender, fall-off-the-bone pot roast with aromatic herbs and root vegetables, slow-cooked to create a rich, deeply flavorful sauce perfect for a comforting family dinner. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, medium, quartered onion, stalks, cut into 1-inch pieces celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 3 lbs beef chuck roast
• 2 medium, quartered onion
• 4 medium, peeled and cut into 1-inch chunks carrots
• 2 stalks, cut into 1-inch pieces celery
• 4 cloves, minced garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add the quartered onions, carrots, and celery to the pot and sauté for 5 minutes until vegetables are softened and golden at the edges.
4. Step 4: Stir in the minced garlic and 2 tbsp tomato paste, cooking for 1 minute until fragrant and glossy.
5. Step 5: Add 1 tsp dried thyme, 1 tsp dried rosemary, and 2 cups beef broth, scraping the bottom to release browned bits.
6. Step 6: Return the seared roast to the pot, nestling it among vegetables. Bring to a gentle simmer, cover tightly, and transfer to a 325°F (163°C) oven.
7. Step 7: Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
8. Step 8: Remove roast and vegetables, then strain the cooking liquid into a bowl. Skim off excess fat from the surface.
9. Step 9: Return the strained liquid to the pot and simmer uncovered for 10 minutes until thickened and coats the back of a spoon.
10. Step 10: Slice the roast and serve with vegetables and reduced sauce.