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beef pot roast

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This is an easy and delicious recipe for cheaper cuts of beef. It's a tasty weeknight meal your whole family will enjoy!

yield 6 servings
prep time 10 Min
cook time 3 Hr 30 Min
method Roast

Ingredients For beef pot roast

  • 31/2 lb
    bottom blade or chuck roast
  • 2 tsp
    ground himalayan sea salt, or to taste
  • 2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 2 Tbsp
    unbleached all-purpose flour, or as needed
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    clarified butter
  • 3 c
    yellow onions, coarsely chopped
  • 1 1/2 c
    celery, coarsely chopped
  • 4 lg
    cloves garlic, pressed
  • 2 c
    low-sodium beef broth
  • 1 c
    dry red wine
  • 1 Tbsp
    worcestershire sauce
  • 3 sprig
    thyme
  • 3 sprig
    rosemary, plus more for garnish
  • 1 lg
    bay leaf
  • 2 lb
    yukon gold potatoes, scrubbed and halved
  • 1 1/2 lb
    carrots, peeled and cut into 1-inch pieces
  • 3 Tbsp
    cornstarch (mixed with 1/2 cup cold water)

How To Make beef pot roast

  • 1
    Pat the roast dry on all sides with paper towels before seasoning generously with salt and pepper. Sprinkle flour all over and set aside.
  • 2
    In a Dutch oven over medium-high heat, add oil and when it gets hot, add the roast and sear all sides until browned, about 4 minutes per side. Transfer to a plate and set aside.
  • 3
    Preheat oven to 275ºF.
  • 4
    Reduce the heat to medium and add clarified butter to the pot. When hot, add onions and celery; sauté until they start to soften, about 4 minutes, scraping the bottom of the pot to dislodge any brown bits. Add garlic and sauté for only 1 minute.
  • 5
    Return the roast to the Dutch oven. Pour in beef broth and red wine. Add Worcestershire sauce, sprigs of thyme & rosemary and bay leaf. Increase the heat to high and bring to a simmer.
  • 6
    Cover and transfer to the preheated oven. Cook for 2 hours.
  • 7
    When time is up, remove the pot from the heat and add carrots and potatoes, pushing them down into the liquid so they cook properly. Cover and return the pot to the oven. Cook for 1 hour or until meat and veggies are tender.
  • 8
    Remove the Dutch oven from the heat and transfer the meat and veggies to a serving plate. Discard herb sprigs and bay leaf. Turn the heat to medium-high and bring the broth to a boil; taste and adjust if necessary.
  • 9
    When boiling, pour in the cornstarch mixture and stir until the gravy thickens, about 30 to 45 seconds. Serve immediately.
  • 10
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/6eZbAKv6f7U
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