Classic Beef Pot Roast – Tender, Juicy, and Full of Flavor

Bring to a gentle simmer.

Cover and cook on low heat for 3–4 hours, or until the meat is fork-tender.

Alternatively, cook in a preheated oven at 325°F (160°C) for 3–4 hours.

Serve

Slice or shred the roast and serve with the cooked vegetables and broth.

Optional: Thicken the remaining broth into a gravy by simmering with a cornstarch slurry.

Tips and Variations

Slow Cooker Method: Cook on low for 8 hours or high for 4–5 hours.

Flavor Boost: Add a splash of red wine or balsamic vinegar to the broth.

Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

FAQ

Can I use another cut of beef?
Yes, brisket or rump roast also work well for slow cooking.

How do I know when it’s done?
The meat should be tender and easily pulled apart with a fork.

Can I make this gluten-free?
Yes, just ensure any added gravy thickener is gluten-free.