Introduction (Engaging & Share-worthy)
There’s something deeply comforting about a perfectly cooked beef pot roast—slow-braised until fork-tender, bathed in a glossy, savory gravy that clings to every slice. This is the kind of meal that fills the kitchen with irresistible aromas and brings everyone to the table without calling. Simple ingredients, slow cooking, and big flavor—this classic dish never goes out of style.
Ingredients
3 lb (1.3 kg) beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme (or fresh sprigs)
1 teaspoon dried rosemary
2 tablespoons cornstarch + 2 tablespoons water (optional, for thick gravy)
Instructions
Preheat oven to 325°F (165°C).
Pat the beef roast dry and season generously with salt, pepper, and garlic powder.
Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned.
Remove beef and set aside. In the same pot, sauté onions until soft and golden. Add garlic and cook for 30 seconds.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
Pour in beef broth and scrape up any browned bits from the bottom.
Return beef to the pot, cover tightly, and transfer to the oven.
Cook for 3–3½ hours, until the meat is fork-tender.
Optional: Remove beef, whisk cornstarch slurry into the sauce, and simmer until thickened.
Slice the beef and spoon the rich gravy over the top.
🍽️ Professional Serving Suggestions
Slice the beef against the grain for maximum tenderness.
Serve over creamy mashed potatoes, buttered noodles, or roasted vegetables.
Drizzle extra gravy on the plate for a restaurant-style finish.
Garnish with fresh thyme or parsley for color and freshness.