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For the best pot roast, start with quality meat. I recommend using a beef chuck roast. This cut has the right amount of fat, making it tender and juicy after cooking. It breaks down well during the long cooking time, ensuring a great texture.

The Best Pot Roast & Gravy You'll Ever Taste 🍖

Discover the secret to the best pot roast and gravy that will leave everyone asking for seconds! This comforting recipe features tender beef chuck roast, fresh vegetables, and a rich, savory gravy made from simple ingredients. Learn essential cooking techniques for maximum flavor and tenderness, plus tips for perfect sides and storing leftovers. Ready to impress your family? Click through for the full recipe and unleash your inner chef!
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

4 medium carrots, chopped

3 medium potatoes, quartered

2 cups beef broth (low sodium)

1 cup water

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional for thicker gravy)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 275°F (135°C).

    Heat olive oil in a large dutch oven or heavy pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast in the hot oil for about 4-5 minutes on each side, or until browned. Remove from the pot and set aside.

      In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

        Add the chopped carrots and quartered potatoes to the pot, stirring to combine with the onion and garlic.

          Pour in the beef broth, water, and Worcestershire sauce, scraping the bottom of the pot to remove any browned bits.

            Add the thyme and rosemary, then return the browned roast to the pot, submerging it partially in the liquid.

              Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 to 4 hours, or until the meat is fork-tender.

                Once cooked, remove the roast from the pot and let it rest for 10-15 minutes. Meanwhile, strain the cooking liquid into a saucepan, discarding the solids.

                  To thicken the gravy (optional), mix cornstarch with a little water to create a slurry and stir it into the strained liquid over medium heat. Bring to a simmer, stirring constantly until thickened. Adjust seasoning with salt and pepper as needed.

                    Slice the pot roast against the grain and serve it warm, drizzled with the homemade gravy.

                      Prep Time, Total Time, Servings: 20 minutes | 4 hours | 6 servings

                        - Presentation Tips: For an appealing presentation, arrange slices of pot roast on a large serving platter, surrounding them with carrots and potatoes. Garnish with freshly chopped parsley and serve extra gravy on the side in a small sauceboat. Enjoy!