Recipes

Beef Pot Roast

by StudioLink Recipe.
October 08, 2026
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Made by Emily

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This cozy pot roast brings tender beef, carrots, and potatoes together in a rich, savory broth. Serve it over creamy mashed potatoes for a comforting dinner.

Oven: 350°F  |  Braise: 3 hours

Ingredients:

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  •   2-3 lbs chuck roast
  •   1 medium white onion (sliced)
  •   3 stalks celery (diced)
  •   3 large carrots (peeled and cut into pieces)
  •   bite-sized potatoes
  •   5 cloves garlic (minced)
  •   rosemary
  •   thyme
  •   2 tbsp Worcestershire sauce
  •   3 tbsp tomato paste
  •   2 packets au jus gravy mix
  •   6 cups beef bone broth (divided)
  •   3 tbsp unsalted butter
  •   2 tbsp onion powder
  •   2 tbsp garlic powder
  •   salt
  •   pepper
  •   oil (for searing)
  •   parsley (for serving)
  •   potatoes (mashed, for serving)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 350°F. Slice the onion, dice the celery, peel and cut the carrots, and mince the garlic.
  2. Season all sides of the chuck roast with onion powder, garlic powder, salt, and pepper, reserving some of the listed powders for adjusting the broth.
  3. Heat oil in a Dutch oven. Brown the roast for 3–4 minutes per side, then transfer it to a plate.
  4. Cook the onion and celery in the same pot over medium heat until the onion caramelizes. Add the minced garlic last.
  5. Stir in the tomato paste, Worcestershire sauce, and au jus mix. Pour in ½ cup of the beef bone broth and scrape the bottom of the pot. Add the remaining broth and adjust with the reserved seasonings.
  6. Return the roast. Add the carrots, bite-size potatoes, and butter, plus rosemary and thyme tied together with butcher’s twine.
  7. Cover and braise in the oven for 3 hours, until tender.
  8. If serving with mashed potatoes, prepare them during the final 30 minutes. Remove the herb bundle before serving.
  9. Spoon beef, vegetables, and broth over the mashed potatoes. Finish with fresh or dried parsley.

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