Mix salt, pepper, garlic powder, onion powder, and paprika, then rub all over the roast.
Heat olive oil in a large Dutch oven (or heavy pot) over medium-high heat.
Sear the roast on all sides (about 4–5 minutes per side) until deep brown. Remove and set aside.
2. Sauté Aromatics
In the same pot:
Add the onions and garlic; sauté for 2–3 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
3. Deglaze the Pot
Pour in the red wine (or a splash of broth) and scrape up the browned bits from the bottom — those add incredible flavor!
4. Add the Vegetables and Roast
Add carrots and potatoes around the roast.
Pour in beef broth and add rosemary, thyme, and bay leaves.
Bring to a simmer, then cover tightly with a lid.
5. Cook Until Tender
Oven method: Bake at 325°F (160°C) for 3–3½ hours, until the beef is fork-tender.
Slow cooker method: Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
Instant Pot method: Pressure cook for 60–70 minutes, then natural release for 15 minutes.
6. Make the Gravy (Optional but Recommended!)
Remove roast and vegetables to a serving platter and cover to keep warm.
Skim fat from the cooking liquid.
Mix 2 tablespoons cornstarch with ¼ cup cold water, stir into the pot, and simmer until thickened.
Season to taste with salt and pepper.
🥄 To Serve
Slice the roast against the grain, spoon rich gravy over the top, and serve with the tender potatoes and carrots. It’s the kind of meal that fills the kitchen with the best cozy aroma and warms everyone at the table. ❤️
💡 Tips
Use chuck roast for the most tender, juicy result.
If you prefer a slightly sweet note, add 1 tablespoon balsamic vinegar or 1 teaspoon brown sugar to the broth.
Leftovers make amazing shredded beef sandwiches or beef stew the next day!
Would you like me to include a creamy mashed potato version of this recipe, where the pot roast gravy is poured over mashed potatoes instead of whole ones?
