Ingredients
3–4 lb beef chuck roast
2 tbsp olive oil
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 large yellow onion, chopped
5 cloves garlic, minced
4 cups beef broth
1 cup red wine, optional
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1½ lb baby potatoes, halved
5–6 large carrots, cut into chunks
2 tbsp fresh parsley
For the Gravy
3 tbsp butter
3 tbsp all-purpose flour
2 cups cooking liquid
Instructions
Pat the roast dry and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
Add onion and cook for 3 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.
Pour in beef broth and red wine. Add Worcestershire sauce, thyme, rosemary, and bay leaf. Scrape the browned bits from the bottom.
Return the roast to the pot. Cover tightly and place in a 325°F (165°C) oven.
Cook for about 2½ hours. Add the potatoes and carrots, cover, and cook for another 45–60 minutes, until the beef is fork-tender.
Remove the beef and vegetables. Strain 2 cups of cooking liquid.
Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes. Slowly whisk in the cooking liquid and cook for 3–5 minutes until thick and smooth.
Rest the roast for 10–15 minutes, then slice against the grain.
Serve with potatoes, carrots, and plenty of homemade gravy. Garnish with fresh parsley.
Classic American Pot Roast with Potatoes & Carrots
