Classic Homemade Beef Pot Roast

Classic Homemade Beef Pot Roast 

This Classic Homemade Beef Pot Roast is the ultimate comfort food, featuring a tender, slow-roasted beef chuck roast surrounded by hearty potatoes, sweet carrots, and savory onions. 

Slowly cooked in a rich combination of beef broth, garlic, tomato paste, Worcestershire sauce, and aromatic herbs, the beef becomes incredibly juicy and fork-tender while the vegetables soak up all the delicious flavors. The cooking juices are transformed into a thick, flavorful homemade gravy that makes every bite even more satisfying.

 Perfect for Sunday dinners, cozy family gatherings, or special occasions, this easy oven-braised pot roast delivers a delicious, hearty meal with simple ingredients and minimal hands-on preparation. Serve it warm with plenty of rich gravy and fresh parsley for a traditional homemade dinner everyone will love.

Ingredients:

• 1.8 kg (4 lb) beef chuck roast
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 large onion, cut into chunks
• 4 cloves garlic, minced
• 700 g (1½ lb) baby potatoes
• 5 large carrots, cut into chunks
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp butter
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped fresh parsley

Directions:

Preheat the oven to 160°C (325°F).

Pat the roast dry and season with salt, pepper, garlic powder, onion powder, and paprika.

Heat olive oil in a large oven-safe pot. Brown the roast for 4–5 minutes per side, then set aside.

Add the onion and garlic and cook for 2–3 minutes. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary.

Return the roast to the pot. Arrange the potatoes and carrots around it and add the butter.

Cover and roast for 3½–4 hours, until the beef is tender enough to pull apart easily.

Remove the beef and vegetables. Mix cornstarch with cold water, stir it into the cooking juices, and simmer for 2–3 minutes until the gravy thickens.

Spoon the rich gravy over the pot roast, garnish with parsley, and serve hot.