Old-Fashioned Pot Roast With Root Vegetables and Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 55 minutes

Quick Ingredients

• 3–4 lb boneless beef chuck roast
• 2 ½ tsp kosher salt, 1 ½ tsp black pepper, divided
• 2 Tbsp all-purpose flour (plus 2 Tbsp for gravy)
• 2 Tbsp vegetable or canola oil
• 2 large yellow onions, thickly sliced
• 4 large carrots, cut into 2-inch chunks
• 3 parsnips, cut into 2-inch chunks
• 4 garlic cloves, smashed
• 2 Tbsp tomato paste
• 1 cup dry red wine (or extra broth)
• 3 cups low-sodium beef broth
• 1 Tbsp Worcestershire sauce
• 4 sprigs fresh thyme, 1 sprig rosemary, 2 bay leaves
• 2 Tbsp unsalted butter
• 2 Tbsp chopped fresh parsley (for garnish, optional)

Do This

• 1. Preheat oven to 325°F (165°C). Pat roast dry, season with 2 tsp salt, 1 tsp pepper, and dust with 2 Tbsp flour.
• 2. Sear roast in hot oil in a heavy Dutch oven until deeply browned on all sides; transfer to a plate.
• 3. Sauté onions and garlic in the same pot, add tomato paste, then deglaze with red wine, scraping up browned bits.
• 4. Add broth, Worcestershire, thyme, rosemary, bay leaves; return roast, cover, and braise 2 hours.
• 5. Add carrots and parsnips around the roast, re-cover, and braise 1–1 ½ hours more, until beef is fork-tender.
• 6. Transfer meat and vegetables to a platter. Skim fat from juices, simmer, whisk in 2 Tbsp flour and butter to thicken.
• 7. Slice or shred roast, surround with vegetables, spoon pan gravy over top, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Classic, old-fashioned flavor: slow-braised beef with tender root vegetables in rich, velvety gravy.
• Hands-off cooking: once it is in the oven, the pot roast mostly takes care of itself.
• Perfect for Sunday dinner or company: it looks impressive but is very forgiving for home cooks.
• Great leftovers: flavors deepen overnight and reheat beautifully for easy weeknight meals.

Grocery List

• Produce: Yellow onions, carrots, parsnips, garlic, fresh thyme, fresh rosemary, fresh parsley (optional).
• Dairy: Unsalted butter.
• Pantry: Boneless beef chuck roast, kosher salt, black pepper, all-purpose flour, vegetable or canola oil, tomato paste, dry red wine (or extra beef broth), low-sodium beef broth, Worcestershire sauce, bay leaves.

Full Ingredients

For the Pot Roast

• 1 boneless beef chuck roast, 3–4 lb (1.4–1.8 kg)
• 2 ½ tsp kosher salt, divided
• 1 ½ tsp freshly ground black pepper, divided
• 2 Tbsp all-purpose flour (for dusting the roast)
• 2 Tbsp vegetable or canola oil

For the Aromatics & Root Vegetables

• 2 large yellow onions, peeled, halved, and thickly sliced into wedges
• 4 large carrots, peeled and cut into 2-inch chunks (on the bias if you like)
• 3 medium parsnips, peeled and cut into 2-inch chunks
• 4 garlic cloves, peeled and lightly smashed

For the Braising Liquid

• 2 Tbsp tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), or substitute 1 cup extra beef broth
• 3 cups low-sodium beef broth
• 1 Tbsp Worcestershire sauce
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves

For the Pan Gravy

• 2 Tbsp unsalted butter, at room temperature
• 2 Tbsp all-purpose flour
• Additional salt and pepper, to taste

For Serving (Optional)

• 2 Tbsp chopped fresh flat-leaf parsley, for garnish
• Extra thyme leaves, for garnish
• Mashed potatoes, buttered noodles, or crusty bread (for serving alongside)

Step-by-Step Instructions

Step 1: Preheat the oven and season the roast

Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven to make space for a large Dutch oven.

Pat the beef chuck roast dry on all sides with paper towels. Drying the surface helps it brown more deeply. Sprinkle the roast evenly with 2 teaspoons of the kosher salt and 1 teaspoon of the black pepper, pressing the seasoning into the meat. Lightly dust the entire surface with 2 tablespoons of flour, shaking off any loose excess. The flour helps with browning and will later contribute body to the gravy.

Step 2: Sear the beef for rich flavor

Heat a large, heavy Dutch oven (5–7 quart) over medium-high heat. Add the 2 tablespoons of oil and heat until shimmering but not smoking. Carefully place the roast in the pot. Sear without moving it for 4–5 minutes, until a deep brown crust forms. Turn and sear the remaining sides, including the ends, 3–4 minutes per side. Adjust the heat if the fond (the browned bits on the bottom) starts to burn.

Once the roast is well browned all over, transfer it to a plate or tray and set aside. Do not wipe out the pot; you want to keep all those flavorful browned bits and fat in the pot for the vegetables and braising liquid.

Step 3: Sauté onions and garlic, then deglaze

Lower the heat to medium. Add the sliced onions to the pot with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until they soften and begin to take on golden edges. Add the smashed garlic cloves and cook for 1 minute more, just until fragrant.

Stir in the 2 tablespoons of tomato paste and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly in color; this caramelization deepens its flavor. Pour in the red wine (or 1 cup extra broth, if not using wine), and as it simmers, use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the liquid bubble for 3–4 minutes to reduce slightly and cook off the harshness of the alcohol.

Step 4: Add braising liquid and start the slow cook

Pour in the 3 cups of beef broth and 1 tablespoon of Worcestershire sauce. Stir to combine with the onions and wine mixture, and bring the liquid just to a simmer. Nestle the seared roast back into the pot, along with any juices that collected on the plate.

Add the thyme sprigs, rosemary sprig, and bay leaves around the roast. The liquid should come about halfway up the sides of the meat; if it is much lower, add a bit more broth or water. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Braise for 2 hours. During this time, the beef will begin to break down and become tender, while the aromatics infuse the cooking liquid with deep, savory flavor.

Step 5: Add carrots and parsnips and finish braising

After 2 hours, carefully remove the pot from the oven and take off the lid. Arrange the carrot and parsnip chunks around the roast, gently pressing them down into the liquid so they are partially submerged. Sprinkle the vegetables with the remaining ½ teaspoon salt and ½ teaspoon pepper.

Cover the pot again and return it to the oven. Continue braising for another 60–90 minutes, checking after 60 minutes. The pot roast is done when the beef is very tender and easily pulls apart with a fork, and the vegetables are soft but still hold their shape. Total braising time will typically be about 3–3 ½ hours, depending on the size and thickness of your roast.

Step 6: Rest the meat and make the pan gravy

When the roast is fork-tender, carefully transfer the meat to a cutting board and the vegetables to a warm serving platter using a slotted spoon. Tent both loosely with foil to keep warm.

Discard the thyme stems, rosemary sprig, and bay leaves from the pot. Let the cooking liquid sit for a few minutes, then skim off excess fat from the surface with a spoon. You should have about 3 cups of liquid; if more, simmer to reduce slightly, if less, top off with a bit of broth or water.

In a small bowl, mash together the 2 tablespoons of butter and 2 tablespoons of flour with a fork to form a smooth paste (a beurre manié). Bring the cooking liquid to a gentle simmer on the stovetop over medium heat. Whisk in the butter-flour paste a bit at a time, whisking constantly to avoid lumps. Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens to a silky, spoon-coating consistency. Taste and adjust seasoning with additional salt and pepper as needed.

Step 7: Slice, garnish, and serve

Slice the roast against the grain into thick slices, or use two forks to pull it apart into large, rustic chunks. Arrange the beef in the center of a warm serving platter and surround it with the carrots, parsnips, and onions.

Spoon some of the hot pan gravy generously over the meat and vegetables, passing extra gravy at the table. Garnish with chopped fresh parsley and a few thyme leaves, if desired. Serve immediately with mashed potatoes, buttered egg noodles, or crusty bread to soak up every drop of the rich, savory gravy.

Pro Tips

• Choose the right cut: Boneless chuck roast is ideal for pot roast because its marbling melts into tender, flavorful meat. Avoid leaner cuts like round roast, which can turn dry.
• Do not rush the sear: A deep, well-browned crust on the beef builds the foundation of flavor for the entire dish and the gravy. Take the time to get good color.
• Low and slow wins: If the beef is not fork-tender, it simply needs more time. Check every 20–30 minutes near the end of cooking.
• Control gravy thickness: If your gravy is too thin, simmer a bit longer; if it is too thick, whisk in a splash of hot broth or water until it reaches your ideal texture.
• Even vegetable size: Cut carrots and parsnips into similar-sized pieces so they cook at the same rate and stay intact rather than turning mushy.

Variations

• With potatoes: Add 1 ½ lb small waxy potatoes (halved) along with the carrots and parsnips. Make sure they are partially submerged in the braising liquid.
• Mushroom pot roast: Add 8 oz sliced cremini or button mushrooms when you add the onions. They will cook down and add deep, earthy flavor to the gravy.
• Slow cooker method: Sear the roast and sauté the onions and tomato paste on the stovetop. Transfer everything to a slow cooker with the broth, wine, and herbs. Cook on LOW for 8–9 hours, adding carrots and parsnips for the final 3–4 hours. Make the gravy in a saucepan with the strained cooking liquid.

Storage & Make-Ahead

Allow leftover pot roast and vegetables to cool to room temperature (no more than 2 hours), then transfer to airtight containers. Store in the refrigerator for up to 3–4 days. The flavors actually improve by the next day, making this an excellent make-ahead dish.

For freezing, place sliced or shredded beef and vegetables in freezer-safe containers and cover with some of the cooled gravy to prevent drying out. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently in a covered saucepan over low heat, adding a splash of broth or water if needed to loosen the gravy, or in a 300°F (150°C) oven, covered, until hot all the way through.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without mashed potatoes or noodles): about 560 calories; 37 g protein; 34 g fat; 18 g carbohydrates; 4 g fiber; 6 g sugar; 980 mg sodium. Actual nutrition will vary based on the exact cut of beef, trimming, and how much gravy and vegetables you serve.