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A close-up of a delicious Pioneer Woman Beef dish, showcasing its rich texture and ingredients

Classic Pioneer Woman’s Beef Pot Roast

This recipe delivers a tender and flavorful pot roast, slow-cooked to perfection with aromatic vegetables and a rich, savory gravy. It's a comforting meal that's perfect for family dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Paper towels
  • Dutch oven (or heavy-bottomed pot)

Ingredients
  

Main Ingredients

  • 3-4 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 carrots peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 4 cloves garlic minced
  • 1 cup beef broth (low sodium)
  • 1 cup red wine (or additional beef broth)
  • 1 can diced tomatoes, undrained 14.5 oz
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 lbs small potatoes (like Yukon gold or red potatoes) halved or quartered
  • Fresh parsley chopped for garnish

Instructions
 

Preparation

  • Pat the beef chuck roast dry and season generously with salt and pepper on all sides.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef roast on all sides until deeply browned (3-4 minutes per side), then remove and set aside.
  • Add chopped onion, carrots, and celery to the pot; sauté for 5-7 minutes until softened, scraping up any browned bits.
  • Add minced garlic and cook for another minute until fragrant.
  • Pour in red wine (or more beef broth) to deglaze the pot, loosening any browned bits.
  • Stir in beef broth, undrained diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf; bring to a simmer.
  • Return the seared beef roast to the pot, ensuring it is mostly submerged in the liquid.
  • Cover and simmer gently for 2 hours on the stovetop, or bake in a preheated oven at 325°F (160°C) for 2 hours.
  • After 2 hours, add the halved or quartered potatoes to the pot, nestling them around the beef.
  • Continue cooking for 1 to 1.5 hours, until the beef is fall-apart tender and potatoes are easily pierced.
  • Remove the bay leaf, taste the gravy, and adjust seasonings if needed.
  • Let the pot roast rest for 10-15 minutes; shred or slice the beef as desired.
  • Serve hot, garnished with fresh chopped parsley.

Notes

For even richer flavor, consider searing the beef the day before and refrigerating it overnight. You can also add other root vegetables like parsnips alongside the potatoes for more variety. If the gravy is too thin, you can thicken it by simmering uncovered for a bit longer or by stirring in a cornstarch slurry.