Smith's Slow-Cooked Beef Pot Roast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A tender, fall-apart beef roast with aromatic vegetables and herbs, slow-simmered to create a rich, flavorful gravy perfect for chilly evenings. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, olive oil, large, diced onion 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

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 3, cut into 1-inch pieces carrots
• 3 stalks, cut into 1-inch pieces celery
• 4 cloves, minced garlic
• 2 cups beef broth
• 1 cup (optional) red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Pat the 3 lb beef chuck roast dry with paper towels and season all sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the beef roast for 3-4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add the 1 large diced onion, 3 carrots cut into 1-inch pieces, and 3 celery stalks cut into 1-inch pieces to the Dutch oven and cook for 5 minutes until softened, then stir in the 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in the 2 tbsp tomato paste and cook for 1 minute, then add 2 cups beef broth, 1 cup red wine (if using), 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf, scraping up any browned bits from the bottom.
5. Step 5: Return the seared beef roast to the Dutch oven, nestling it in the vegetables, and bring to a gentle simmer.
6. Step 6: Cover with a lid and transfer to a preheated oven at 325°F, cooking for 3-3.5 hours until the beef is fork-tender.
7. Step 7: Remove the beef and vegetables, let rest for 10 minutes, then strain the cooking liquid into a bowl, discarding the bay leaf.
8. Step 8: Skim excess fat from the liquid, return to the pot, and bring to a simmer over medium heat. Stir in 2 tbsp all-purpose flour mixed with 2 tbsp cold water to create a slurry, then cook for 2-3 minutes until the sauce thickens to a gravy consistency.