1. Prepare the Vegetables
Wash and prepare the vegetables.
Cut the onion into large chunks, slice the carrots into generous pieces, and cut the potatoes into similarly sized portions.
Keeping the vegetables fairly large helps them hold their shape during the long cooking process.
2. Season the Beef
Pat the chuck roast dry with paper towels.
Season generously on all sides with salt, black pepper, and garlic powder.
For the best flavor, make sure the seasoning covers the entire surface of the roast.
3. Sear the Roast
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Place the seasoned roast into the hot oil.
Sear for approximately 4–5 minutes per side, turning it until all sides develop a deep brown crust.
This step is worth taking your time with because the browned surface adds tremendous depth to the finished gravy.
4. Add the Vegetables
Remove the browned roast and set it aside temporarily.
Add the onions, carrots, and potatoes to the same pot.
Cook them for about 5 minutes, stirring occasionally so they pick up some of the flavorful browned bits from the bottom.
5. Add the Broth and Seasonings
Return the seared roast to the pot.
Pour in approximately 4 cups of beef broth.
Add the Worcestershire sauce, soy sauce if using, dried thyme, and rosemary.
The liquid should come partway up the sides of the roast rather than completely covering it.
6. Slow Cook
Bring the liquid to a gentle simmer.
Cover the pot tightly with a lid.
Transfer it to a preheated 300°F (150°C) oven and cook for approximately 3–4 hours.
The roast is ready when it is extremely tender and can be easily pulled apart with a fork.
You can also cook it on the stovetop over very low heat for approximately 3–4 hours, checking occasionally to make sure enough liquid remains.
7. Make the Homemade Gravy
Carefully remove the cooked roast and vegetables from the pot.
Allow the roast to rest for 10–15 minutes before slicing or shredding.
Strain the cooking liquid if you want a smoother gravy.
In a small bowl, combine:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Whisk until smooth.
Bring the cooking liquid to a gentle simmer, then slowly whisk in the cornstarch mixture.
Continue stirring until the gravy becomes glossy and thick enough to coat the back of a spoon.
8. Serve
Slice the roast or gently pull it apart into large pieces.
Arrange the tender beef alongside the potatoes and carrots.
Pour plenty of the warm homemade gravy over everything.
Serve immediately with crusty bread, dinner rolls, or mashed potatoes for soaking up every drop of gravy.
Tips for the Best Pot Roast
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