Easy Beef Pot Roast with Rich Gravy

Prep time: 15 mins | Cook time: 3–4 hours | Servings: 6–8

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Ingredients

• The Meat & Seasoning:
  • 3–4 pounds beef chuck roast.
  • Salt and freshly ground black pepper, to taste.
  • 2 tablespoons olive oil.
• The Aromatics:
  • Fresh rosemary and thyme sprigs.
  • Whole carrots and baby potatoes.

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Instructions

1. Season: Generously season all sides of the beef chuck roast with salt and freshly ground black pepper.
2. Sear: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until a deep, brown crust forms. Remove the meat and set aside.
3. Deglaze: If desired, add a splash of beef broth or red wine to the pot to scrape up the flavorful browned bits from the bottom.
4. Slow Cook: Return the roast to the pot. Arrange the baby potatoes and carrots around the meat. Top with fresh rosemary and thyme.
5. Bake: Cover with a tight-fitting lid and cook in a low oven (around 300°F–325°F) for 3–4 hours, or until the beef is fork-tender and pulls apart easily.
6. Gravy: Once the roast is finished, remove the meat and vegetables. Strain the remaining liquid and simmer in a saucepan, whisking in a cornstarch slurry if you prefer a thicker, richer gravy.