Step 1: Season the Roast
Pat the beef roast dry with paper towels.
Season generously with salt, pepper, and paprika on all sides.
Step 2: Sear the Meat
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Place the roast in the pot.
- Sear each side for 3–4 minutes until nicely browned.
This step locks in flavor and gives the roast a rich color.
Step 3: Add Aromatics
- Remove the roast briefly.
- Add sliced onion and cook 3 minutes until slightly soft.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 4: Build the Sauce
Add to the pot:
- Beef broth
- Worcestershire sauce
- Tomato paste
- Thyme
- Rosemary
- Bay leaves
Stir well to combine.
Step 5: Slow Cook the Roast
Return the beef roast to the pot.
Cover and cook:
- Stovetop: Simmer on low heat for 2 hours
- Oven: Bake at 325°F (160°C) for 2 hours
The meat should start becoming tender.
Step 6: Add Vegetables
Add the potatoes and carrots around the roast.
Cover again and cook 45–60 minutes more until:
- The vegetables are soft
- The beef is fork-tender
Step 7: Serve
Remove the bay leaves and slice or shred the roast.
Serve the meat with potatoes and carrots and spoon the rich gravy over the top.
Serving Ideas 🍽️
This meal pairs wonderfully with:
- Warm crusty bread
- Buttered green beans
- Simple garden salad
- A spoonful of sour cream or horseradish on the side
✅ Cooking Tip:
Pot roast tastes even better the next day because the flavors deepen in the sauce overnight.
If you’d like, I can also give you the “Grandma’s Sunday Pot Roast (the most famous old-fashioned recipe)” that many families swear is the best pot roast ever made. 🍖✨