There are few meals more comforting than a slow-cooked pot roast covered in rich homemade gravy. The beef becomes incredibly tender after several hours of gentle cooking, while carrots, potatoes, and onions absorb all those savory juices.
This is the kind of dinner that fills the kitchen with an irresistible aroma and brings everyone to the table. The recipe is simple, but the slow cooking creates a deep, satisfying flavor that makes it feel like a special Sunday dinner.
Why You’ll Love This Pot Roast
- Fall-apart tender beef
- Hearty vegetables cooked in the same pot
- Rich homemade gravy
- Simple pantry-friendly seasonings
- Perfect for family dinners and gatherings
- Low-and-slow cooking creates incredible flavor
Ingredients
For the Pot Roast
- 3–4 lb chuck roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, cut into chunks
- 4 large carrots, peeled and cut into large pieces
- 1½–2 lb Yukon Gold or red potatoes
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce, optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Step-by-Step Instructions
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