Beef Roast Pot with Veggies
This Beef Roast Pot is a cozy one-pan dinner packed with juicy chuck roast, tender potatoes, carrots, and savory garlic herb gravy. Perfect for beginner cooks!
Ingredients
- 3 lb chuck roast
- 1 lb baby potatoes halved
- 4 carrots cut into chunks
- 5 garlic cloves minced
- 2 tbsp olive oil
- 2 cups beef broth
- 1 tbsp tomato paste optional, for richer flavor
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or 3 fresh sprigs
- 2 sprigs fresh rosemary
- 1 tbsp Worcestershire sauce
Instructions
- Preheat oven to 300°F (150°C).
- Pat chuck roast dry, season with salt and pepper.
- In a large oven-safe pan, heat olive oil over medium-high. Sear roast 3–4 minutes per side until browned.
- Add garlic and sauté for 30 seconds.
- Stir in tomato paste and Worcestershire sauce. Pour in beef broth.
- Arrange carrots and potatoes around the roast.
- Top with thyme and rosemary. Cover tightly with foil or a lid.
- Roast for 3 to 3½ hours, until beef is fork-tender.
- Optional: Uncover in last 10 minutes to brown top.
- Let rest 10 minutes before serving. Spoon pan juices over meat and vegetables.
Notes
For extra flavor, marinate the roast overnight in broth and garlic.
To thicken the sauce, simmer pan juices with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
You can also make this in a slow cooker on LOW for 8 hours.