.There’s something magical about a perfectly cooked pot roast. While the tender beef is undoubtedly the star of the show, the real secret weapon is the gravy—rich, flavorful, and brimming with savory goodness. With a few simple ingredients and a bit of patience, you can create a meal that’s as comforting as it is impressive.

This recipe not only ensures tender beef but also features vegetables infused with flavor and a velvety gravy that’s guaranteed to steal the spotlight. Follow along as we guide you step by step to master the ultimate pot roast, complete with tips and tricks to take it to the next level.

What Makes This Pot Roast Recipe Special?

What sets this pot roast apart from the rest? The key is in its balanced flavors and versatile ingredients. Here are a few standout features:

The Gravy: A harmonious blend of savory, tangy, and slightly sweet flavors. Soy sauce, ketchup, and apple cider vinegar add depth, while a touch of brown sugar brings a subtle sweetness.
Perfectly Cooked Vegetables: Mini potatoes and carrots absorb all the goodness from the beef and broth, making them soft and flavorful.
Slow Cooking for Tenderness: Low and slow is the way to go. Cooking at 325°F–350°F for several hours ensures the beef is fall-apart tender.

Ingredients You’ll Need

Here’s a breakdown of the ingredients that make this pot roast exceptional.

Main Ingredients

1.5–2 lbs Beef Roast: Chuck roast, brisket, or rib-eye steaks work well.
Sea Salt & Black Pepper: Season generously for flavor.
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Parsley
½ tsp Mustard Powder
All-Purpose Flour: For coating the beef before searing.

Vegetables and Aromatics

1 Yellow Onion: Thinly sliced.
6–8 Garlic Cloves: Smashed and left whole.
1–2 Cups Mini Potatoes: Peeled, if preferred.
1 Large Carrot: Cut into chunks.

For the Gravy

3–4 Cups Chicken Broth: Enough to cover the beef.
2 tbsp Apple Cider Vinegar: Adds tanginess.
2 tbsp Ketchup
2 tbsp Brown Sugar: Balances the savory flavors.
2 tbsp Soy Sauce: Adds umami.
2–3 Rosemary Sprigs
3–4 Bay Leaves
1 tbsp Dried Oregano
1 Chicken Bouillon Cube
Starch Slurry: Made from 2 tbsp starch mixed with 4 tbsp water.
Salt & Pepper: Adjust to taste.
Fresh Parsley: For garnish.

Step-By-Step Instructions

Step 1: Season and Prep the Beef

Start by patting the beef roast dry with paper towels to help it sear properly.
In a small bowl, mix garlic powder, onion powder, dried parsley, mustard powder, salt, and pepper. Rub this seasoning blend all over the beef.
Lightly coat the beef with all-purpose flour. This creates a flavorful crust when seared and helps thicken the gravy later.

Step 2: Sear the Beef

Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef on all sides until golden brown, about 3 minutes per side. Remove the beef from the pot and set it aside.

Why Sear? Searing locks in the beef’s juices and caramelizes the surface, adding depth to the dish.

Step 3: Sauté the Aromatics

In the same pot, add the sliced onion and smashed garlic. Sauté for 3–4 minutes until softened and fragrant.
Deglaze the pot with apple cider vinegar, using a wooden spoon to scrape up any browned bits stuck to the bottom.

Pro Tip: Those browned bits are packed with flavor, so don’t skip this step!

Step 4: Build the Base

Add the mini potatoes and carrot chunks to the pot. Toss them gently to coat in the onion and garlic mixture.
Stir in the ketchup, brown sugar, soy sauce, and chicken bouillon cube for a rich, savory base.

Step 5: Add the Broth and Herbs

Pour in enough chicken broth to cover most of the beef when it’s added back to the pot.
Add the rosemary sprigs, bay leaves, and oregano. Place the seared beef on top of the vegetables.

Step 6: Slow-Cook the Roast

Cover the pot tightly with a lid and transfer it to a preheated oven set to 325°F–350°F.
Cook for 3–4 hours, or until the beef is fork-tender.

Check Occasionally: If the broth level gets too low during cooking, add a bit more to keep the beef and vegetables moist.

Step 7: Make the Gravy

Strain the Juices

Remove the beef and vegetables from the pot and set them aside. Strain the cooking liquid to remove the herbs and solids.

Thicken the Gravy

Return the strained liquid to the pot and bring it to a gentle simmer.
Slowly whisk in the starch slurry, a little at a time, until the gravy reaches your desired consistency.
Adjust the seasoning with salt and pepper, and stir in fresh parsley for a pop of color and flavor.

How to Serve Your Pot Roast

Once your pot roast is ready, it’s time to plate it beautifully:

Slice or Shred the Beef: Slice it against the grain for clean, tender pieces, or shred it for a rustic presentation.
Layer the Vegetables: Arrange the potatoes and carrots around the beef for a visually appealing plate.
Drizzle with Gravy: Pour the warm, velvety gravy over the beef and vegetables.

Perfect Pairings

While this pot roast is a complete meal on its own, adding side dishes can enhance the dining experience:

Buttery Mashed Potatoes: For even more gravy-soaking action.
Rustic Bread or Dinner Rolls: Perfect for sopping up every drop of that elite gravy.
Roasted Brussels Sprouts or Green Beans: Add a fresh, vibrant element to the plate.
Cranberry Sauce: A tangy contrast to the rich gravy.

Tips for the Best Pot Roast Every Time

Choose the Right Cut: Opt for beef with good marbling, like chuck roast or brisket, for the most tender results.
Season Generously: Don’t skimp on the salt and pepper when seasoning the beef.
Patience Pays Off: Low and slow cooking ensures the meat becomes melt-in-your-mouth tender.
Balance the Flavors: Taste the gravy before serving and adjust the seasoning as needed.

Storage and Reheating Tips

Leftovers: Store the beef, vegetables, and gravy in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Heat gently in a pot over low heat with a splash of broth to prevent drying out.

Print Recipe