Beef Pot Roast Ultimate Guide
Step by step picture guide!
"An amazing fall-apart-tender beef pot roast, braised with carrots and a savory herbed gravy!" -Susie, Mom's Dinner
Season both sides of the chuck roast with salt and pepper.
Brown in olive oil in a Dutch Oven for 5 minutes per side.
Add veggies to the pot. Sauté for 5 minutes.
Add the tomato paste and garlic.
Pour in the broth, Worcestershire, balsamic and herbs.
Add the browned roast back and bake for 3.5 hours at 325 degrees.
ALL BRAISED! Time to make the gravy...
Remove the roast and carrots for serving. Strain the liquid...
Skim the fat and then thicken with a flour/butter mixture to make an amazing gravy!
Serve your tender Pot Roast with mashed potatoes, carrots and gravy!