Slow-Braised Pot Roast with Onions and Carrots

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

• 3.5 lb boneless beef chuck roast
• 2 1/2 tsp kosher salt, 1 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 large yellow onions, cut into thick wedges
• 4 large carrots, 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
• 2 sprigs fresh rosemary, 3 sprigs thyme, 2 bay leaves
• 1–2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for serving, optional)

Do This

• 1. Preheat oven to 300°F (150°C). Pat roast dry and season all over with salt and pepper.
• 2. Heat oil in a large Dutch oven over medium-high. Sear roast 4–5 minutes per side until deeply browned; remove to a plate.
• 3. Add butter, onions, carrots, and a pinch of salt. Cook 6–8 minutes until lightly browned. Stir in garlic and tomato paste for 1 minute.
• 4. Deglaze with red wine, scraping up browned bits. Simmer 2–3 minutes, then add broth, Worcestershire, herbs, and bay leaves.
• 5. Return roast (and juices) to pot. Liquid should come halfway up the sides; add a little more broth or water if needed. Cover and braise in oven 3–3 1/2 hours, until fork-tender.
• 6. Transfer roast and vegetables to a platter. Skim fat from cooking liquid, simmer 5–10 minutes to reduce; whisk in flour if you want it thicker.
• 7. Slice or pull apart roast, pour rich gravy and vegetables over top, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Classic comfort food: melt-in-your-mouth beef, sweet onions, and tender carrots in a rich, savory gravy.
• Low-effort, big reward: a few simple steps and the oven does the rest.
• Flexible: works with red wine or just broth, and can be adapted for slow cooker or stovetop.
• Perfect for company: looks impressive, feeds a crowd, and reheats beautifully.

Grocery List

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

Full Ingredients

For the Pot Roast

• 3.5 lb boneless beef chuck roast (well-marbled)
• 2 1/2 tsp kosher salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 2 tbsp vegetable or canola oil
• 2 tbsp unsalted butter

Vegetables & Aromatics

• 2 large yellow onions, peeled, root end trimmed, cut into thick wedges
• 4 large carrots, peeled and cut into 2-inch chunks on the diagonal
• 4 garlic cloves, peeled and lightly smashed

Braising Liquid

• 2 tbsp tomato paste
• 1 cup dry red wine (cabernet, merlot, or similar; or substitute 1 cup additional beef broth)
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

To Finish

• 1–2 tbsp all-purpose flour (optional, for thickening gravy)
• 2–4 tbsp cold water (for mixing with flour, if using)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat the oven and season the beef

Preheat your oven to 300°F (150°C).

Pat the beef chuck roast very dry on all sides with paper towels. This helps it brown instead of steam. Sprinkle it evenly with 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning gently into the surface. Let the roast sit at room temperature while you prepare the other ingredients (about 15–20 minutes). This takes the chill off and helps it cook more evenly.

Step 2: Sear the roast until deeply browned

Set a large, heavy Dutch oven (5–7 quarts) over medium-high heat. Add 2 tbsp vegetable oil and heat until shimmering but not smoking.

Carefully lay the roast in the hot pot. Sear without moving it for 4–5 minutes, until a deep brown crust forms. Flip and repeat on the other side for another 4–5 minutes. Tongs work best here.

Use the tongs to stand the roast on its sides and sear the edges, 1–2 minutes per edge. Transfer the browned roast to a plate and set aside. Leave all the flavorful browned bits in the pot; they are the foundation of the sauce.

Step 3: Brown the onions and carrots

Reduce the heat slightly to medium. Add 2 tbsp unsalted butter to the pot. Once melted, add the onion wedges and carrot chunks, plus a pinch of salt and pepper (use some of the remaining 1/2 tsp salt and 1/2 tsp pepper).

Cook, stirring occasionally, for 6–8 minutes until the onions start to soften and develop golden edges and the carrots pick up a bit of color. This caramelization adds sweetness and depth to the final dish.

Step 4: Add garlic, tomato paste, and deglaze with wine

Add the 4 smashed garlic cloves to the pot and cook, stirring, for about 30 seconds until fragrant.

Stir in 2 tbsp tomato paste and cook for 1–2 minutes, letting it darken slightly. This cooks off the raw taste and intensifies the flavor.

Pour in the 1 cup dry red wine (or extra broth if not using wine). As it bubbles, use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly.

Step 5: Add broth, herbs, and return the roast

Pour in 3 cups low-sodium beef broth and add 1 tbsp Worcestershire sauce. Stir to combine. Add the rosemary sprigs, thyme sprigs, and bay leaves.

Nestle the seared roast (and any juices on the plate) back into the pot, pushing it down so the liquid comes about halfway up the sides of the meat. If needed, add a little extra broth or water so there is enough liquid to partially submerge the roast, but do not fully cover it.

Bring the pot just to a gentle simmer on the stovetop, then cover tightly with a lid.

Step 6: Braise low and slow until fork-tender

Transfer the covered Dutch oven to the preheated 300°F (150°C) oven. Braise for 3–3 1/2 hours, checking once or twice.

About halfway through, carefully flip the roast using tongs and spoon some of the liquid over the top. If the liquid level looks low, add a splash of water or broth.

The roast is done when it is very tender and easily pulls apart with a fork. If it still feels firm, continue braising, checking every 20–30 minutes.

Step 7: Reduce and thicken the gravy, then serve

When the roast is tender, carefully transfer the meat and vegetables to a warm serving platter. Tent loosely with foil to keep warm.

Discard the rosemary, thyme stems, and bay leaves. Skim excess fat from the surface of the cooking liquid with a spoon. Place the pot on the stovetop over medium-high heat and simmer for 5–10 minutes to reduce and concentrate the flavors.

If you prefer a thicker gravy, whisk 1–2 tbsp flour with 2–4 tbsp cold water until smooth. Slowly whisk this slurry into the simmering liquid and cook for another 2–3 minutes, until slightly thickened and glossy. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Slice the roast against the grain or gently pull it into large chunks. Arrange the meat back in the pot with the gravy or on the serving platter with the onions and carrots. Spoon plenty of the rich sauce over the top and garnish with chopped fresh parsley, if using. Serve hot with mashed potatoes, buttered noodles, or crusty bread.

Pro Tips

• Choose the right cut: Well-marbled beef chuck roast is ideal. Leaner cuts (like round) will be drier and less tender.
• Do not rush the sear: A deep, dark crust on the meat builds huge flavor in the final sauce. If it looks pale, keep going.
• Keep the lid tight: A snug-fitting lid is key to gentle, moist braising. If your lid is loose, place a layer of foil under it.
• Cook until truly tender: If the roast is not easily shreddable with a fork, it simply needs more oven time.
• Make it ahead: This tastes even better the next day. Chill, remove hardened fat, then reheat gently with a splash of broth.

Variations

• Slow Cooker Pot Roast: Sear the seasoned roast and brown the vegetables as written, then transfer everything (plus liquids and herbs) to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours until fork-tender. Thicken the sauce on the stovetop if desired.
• Mushroom Pot Roast: Add 8 oz sliced cremini or button mushrooms along with the onions and carrots. Their juices will enrich the sauce and add an earthier flavor.
• Wine-Free Version: Skip the wine and use an extra 1 cup beef broth plus 1 tsp red wine vinegar or apple cider vinegar for brightness.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer meat, vegetables, and sauce to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, covered, with a splash of water or broth to loosen the sauce if needed. For make-ahead entertaining, cook the roast a day in advance, chill overnight, remove the hardened fat from the top, then reheat in a covered Dutch oven at 300°F (150°C) for 25–35 minutes, or until heated through.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including some sauce and vegetables): 520 calories, 38 g protein, 34 g fat, 10 g carbohydrates, 3 g fiber, 4 g sugar, 900 mg sodium. Actual values will vary based on exact cut of beef, trimming, and how much fat is skimmed from the sauce.