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Melt-in-Your-Mouth Pot Roast with Rich Gravy

Fork-tender chuck roast slow-braised with vegetables in a deeply flavorful red wine gravy – pure comfort food perfection.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3-4 lb chuck roast boneless
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
Vegetables and Aromatics
  • 2 large yellow onions quartered
  • 4 carrots cut into chunks
  • 4 Yukon gold potatoes quartered
  • 6 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp cornstarch for slurry

Equipment

  • Dutch oven or slow cooker
  • Tongs
  • Cutting board
  • Whisk

Method
 

  1. Preheat oven to 300°F or prepare slow cooker.
  2. Season roast generously with salt, pepper, and spices.
  3. Sear roast in hot oil in Dutch oven until browned on all sides.
  4. Sauté onions and carrots; add garlic, tomato paste, and Worcestershire.
  5. Deglaze with wine; add broth and herbs.
  6. Return roast and add potatoes. Cover and braise 3.5-4 hours in oven (or 8-10 hours on low in slow cooker).
  7. Remove meat and vegetables; thicken cooking liquid with cornstarch slurry for gravy.
  8. Slice or shred roast; serve with gravy and vegetables.

Notes

Chuck roast is best for tenderness. Low and slow cooking is key.