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To make a truly great pot roast, you need the right ingredients. The best cuts of meat for pot roast are usually beef chuck or brisket. These cuts have enough fat and connective tissue, which makes them tender and juicy when cooked slowly. I always choose a 3-4 pound beef chuck roast for my recipes.

The Best Pot Roast & Gravy You'll Ever Taste 🍖

Discover how to make the best pot roast and gravy with this easy-to-follow recipe! Learn the secrets to choosing the right cuts of meat, essential seasonings, and cooking techniques that yield tender, flavorful results. Plus, explore delicious side dishes and creative ways to use leftovers, ensuring every bite is a delight. Grab your ingredients and dive into this savory meal that's perfect for any occasion. Click through to uncover the full recipe and elevate your dinner game!
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Ingredients
  

3-4 lbs beef chuck roast

1 tablespoon olive oil

1 large onion, quartered

4 cloves garlic, minced

4 large carrots, cut into 2-inch pieces

2 large potatoes, cut into chunks

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce (optional)

2 teaspoons dried thyme

1 teaspoon rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C).

    Season the chuck roast generously with salt and pepper on all sides.

      In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

        In the same pot, add the onions and garlic. Sauté until the onions begin to soften, about 2-3 minutes.

          Stir in the carrots and potatoes, mixing them well with the onions and garlic.

            Return the roast to the pot, placing it on top of the vegetables.

              In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce (if using), thyme, and rosemary. Pour this mixture over the roast and vegetables.

                Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours or until the meat is tender and easily shreds with a fork.

                  Once the roast is done, remove it from the pot and let it rest for about 10 minutes.

                    If you prefer a thicker gravy, mix cornstarch with a little cold water to create a slurry and stir it into the cooking liquid. Heat on the stovetop until thickened, stirring frequently.

                      Slice the roast and serve it on a platter, surrounded by the vegetables and gravy.

                        Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8

                          - Presentation Tips: Garnish with chopped fresh parsley for a pop of color. Serve with a side of warm crusty bread to enjoy with the gravy.