Tender, flavorful Classic Pot Roast cooked with vegetables in rich gravy. Perfect for cozy family meals.

Scale

3–4 lb beef chuck roast

2 tablespoons olive oil

Salt and black pepper, to taste

1 large onion, chopped

4 cloves garlic, minced

4 carrots, cut into chunks

4 celery stalks, cut into chunks

4 medium potatoes, quartered

2 cups beef broth

1 cup water

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

2 tablespoons all-purpose flour (optional, for thickening)

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1. Preheat oven to 325°F (165°C).

2. Season beef roast with salt and pepper.

3. Heat olive oil in large oven-safe pot or Dutch oven over medium-high heat. Sear roast on all sides until browned.

4. Remove roast and sauté onion and garlic until fragrant.

5. Stir in tomato paste, thyme, rosemary, and bay leaves.

6. Pour in beef broth and water, scraping browned bits from bottom. Return roast to pot.

7. Cover and bake 2.5-3 hours until meat is tender.

8. Add carrots, celery, and potatoes, cover, and bake another 45 minutes to 1 hour.

9. Optional: Remove roast and vegetables and thicken gravy with flour.

10. Slice roast and serve with vegetables and gravy.

Use well-marbled chuck roast for best results.

Add mushrooms or root vegetables for extra flavor.

Can be made a day ahead; flavors improve overnight.

Serve with fresh parsley or thyme for garnish.