Go Back
slow braised pot roast
Juanita A. Smith

Slow Braised Pot Roast: 5 Steps to Comforting Perfection

A hearty slow braised pot roast that is tender and flavorful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3-4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon cornstarch optional

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Heat olive oil in a large pot over medium-high heat.
  3. Season the roast with salt and pepper, then brown it on all sides in the pot.
  4. Remove the roast and set aside.
  5. Add onion, carrots, and celery to the pot, cooking until softened.
  6. Stir in garlic, cooking for another minute.
  7. Add beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves.
  8. Return the roast to the pot, cover, and transfer to the oven.
  9. Braise for 3-4 hours, until the meat is tender.
  10. If you want a thicker sauce, mix cornstarch with water and stir into the pot before serving.

Notes

  • Serve with mashed potatoes or crusty bread.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Freezes well for up to 3 months.