The BEST Beef Pot Roast Recipe
4 hr 30 min6 servings
A slow-braised beef chuck roast with root vegetables, tomato and Worcestershire gravy, tender enough to pull apart with a fork.
| prepPreheat oven to 160°C / 325°F (140°C / 275°F fan-forced) | |||||||||||||||
| 1.2–1.6 kg / 2½–3½ lb beef chuck roast | Pat beef dry, season with salt & pepper | Sear beef in oil 4–5 min per side, transfer | Cook onion 4–5 min until softened | Add carrot & celery, cook 2–3 min | Add garlic, cook 30 sec | Add tomato paste, cook 1 min | Sprinkle flour, stir 1 min | Pour in stock, add Worcestershire & herbs | Return beef & juices, cover & braise 160°C / 325°F, 2 hr | Turn beef, cover & braise 2 hr more | Check tenderness; continue 30 min intervals if needed | Rest 10 min, discard thyme stalks & bay leaves | Stir in slurry, simmer until glossy; stir in butter | Taste & season with salt & pepper | Pull or slice beef, serve with vegetables, potatoes & gravy |
| 2 tsp sea salt flakes, plus extra to finish | |||||||||||||||
| ½ tsp freshly cracked black pepper, plus extra to finish | |||||||||||||||
| 30 ml olive oil | |||||||||||||||
| 2 brown onions, finely diced | |||||||||||||||
| 4 carrots, peeled and cut diagonally into large 5–6 cm / 2–2½ inch pieces | |||||||||||||||
| 3 celery stalks, cut diagonally into large 4–5 cm / 1½–2 inch pieces | |||||||||||||||
| 10 g finely chopped garlic (approximately 6 cloves) | |||||||||||||||
| 30 g tomato paste | |||||||||||||||
| 25 g plain (all-purpose) flour | |||||||||||||||
| 1 litre beef stock | |||||||||||||||
| 15 ml Worcestershire sauce | |||||||||||||||
| 4 thyme sprigs and 2 bay leaves | |||||||||||||||
| 40 g cold unsalted butter (optional) | |||||||||||||||
| 8 g cornflour (cornstarch) | Whisk cornflour & cold water | ||||||||||||||
| 30 ml cold water | |||||||||||||||
| Fresh thyme leaves, to serve | |||||||||||||||
| Mashed potatoes, to serve | |||||||||||||||
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