🍖 Classic Slow-Roasted Beef Pot Roast Recipe

Here’s a rich, comforting Slow-Roasted Beef Pot Roast with Garlic Herb Gravy and Roasted Potatoes — inspired by the hearty, fall-apart dish in your image.

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🍖 Classic Slow-Roasted Beef Pot Roast Recipe

🥩 Ingredients:

For the Roast:

• 3–4 lbs (1.5–2 kg) beef chuck roast (or brisket, bottom round)
• 2 tbsp olive oil or vegetable oil
• 1 large onion, roughly chopped
• 3–4 carrots, peeled and cut into chunks
• 3–4 celery stalks, cut into chunks
• 4–6 garlic cloves, smashed
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 2 bay leaves
• 1 cup red wine (optional, substitute with beef broth)
• 2 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste
• Salt and freshly ground black pepper, to taste

For the Roasted Potatoes:

• 1.5 lbs (700g) Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 tsp dried thyme or rosemary
• Salt and pepper to taste

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