Instructions
Step 1: Season the beef generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Step 2: In the same pot, add onions, carrots, potatoes, and garlic. Sauté for 3–4 minutes until lightly golden.
Step 3: Return the beef to the pot. Add beef broth, tomato puree, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine.
Step 4: Cover and cook:
-
Stovetop/Dutch oven: Simmer on low heat for 3–4 hours.
-
Oven: Bake covered at 325°F (160°C) for 3–4 hours.
-
Slow cooker: Cook on low for 8 hours or high for 5 hours.
Step 5: Once tender, remove the beef and vegetables. If desired, thicken the sauce by whisking 2 tablespoons cornstarch with 2 tablespoons water and stirring into the pot until thickened.
Step 6: Slice or shred the beef, then serve with vegetables and plenty of sauce. Garnish with fresh parsley.
Tips & Secrets
-
Sear the beef well — it builds a deeper, richer flavor.
-
Add a splash of red wine to the broth for more depth (optional).
-
For a silky sauce, strain the cooking liquid before thickening.
Serving & Storage
Serve hot with mashed potatoes, rice, or crusty bread. Leftovers keep well in the fridge for up to 4 days. Freeze portions with sauce for up to 3 months.
Variations
-
Use sweet potatoes instead of regular potatoes for a sweeter twist.
-
Add mushrooms or parsnips to the vegetables for extra flavor.
-
Swap beef for lamb for a different take on the dish.
Conclusion
This Slow-Cooked Beef Pot Roast is tender, flavorful, and hearty — the perfect centerpiece for a family dinner or cozy weekend meal. With melt-in-your-mouth beef and rich gravy, it’s a dish you’ll come back to again and again.
