Classic Angus Beef Pot Roast with Root Vegetables

There are certain meals that feel like a direct line to comfort, and a classic pot roast is at the very top of that list. Today, we’re celebrating this timeless dish by using beautiful Angus beef to create a pot roast that is deeply flavorful, incredibly tender, and truly unforgettable.

The beauty of a pot roast lies in its slow, patient transformation. We’ll take a humble Angus chuck roast and give it a deep, flavorful sear.

Then, we’ll nestle it in a Dutch oven with a medley of rustic root vegetables and let it braise for hours in a rich, herb-infused broth.

As it cooks, the tough, marbled beef will slowly surrender, becoming so succulent it can be shredded with a fork, while creating its own luxurious gravy.

This is the perfect Sunday dinner, a meal designed for gathering around the table. Let’s get our pots ready and create a meal that’s brimming with warmth and nostalgia.

Quick Recipe Snapshot

Here’s a quick look at the time and details for this set-it-and-forget-it classic.

Ingredients

This recipe uses simple, high-quality ingredients to create a truly spectacular result.

• Angus Beef Chuck Roast – The star of the show. Look for a boneless chuck roast with good marbling. The fat and collagen are what make the final roast so tender and flavorful. Other great Angus cuts include bottom round roast or brisket.
  • 3-4 servings: 2-2.5 lbs roast
  • 6-8 servings: 4-5 lbs roast
• Aromatics – The savory base of our braise.
  • Yellow Onions: 2 large, cut into thick wedges
  • Garlic: 1 whole head, top sliced off
• Hearty Vegetables – The classic pot roast companions.
  • Carrots: 1 lb, peeled and cut into large 2-inch chunks
  • Potatoes: 2.5 lbs, Yukon Gold or Russet, peeled and quartered
  • Celery: 3-4 ribs, cut into large 2-inch chunks
• Braising Liquid & Flavor Enhancers
  • Beef Broth: 3-4 cups, low-sodium
  • Tomato Paste: 2 tbsp
  • Worcestershire Sauce: 2 tbsp
  • Balsamic Vinegar: 1 tbsp
  • Fresh Herbs: 4 sprigs of fresh thyme and 2 sprigs of fresh rosemary
  • Bay Leaves: 2
• For Searing & Gravy
  • All-Purpose Flour: ¼ cup. If you don’t want to use any flour, you can totally skip it.
  • Olive Oil: 2 tbsp
  • Butter (optional, for gravy): 2 tbsp

Spice Profile Breakdown

The flavors here are classic and savory, designed to highlight the rich taste of the Angus beef.

Essential Tools

You don’t need anything fancy, just a few sturdy kitchen essentials.

• Large Dutch oven or a heavy-bottomed stockpot with a tight-fitting lid
• Large plate or baking sheet
• Tongs
• Wooden spoon or spatula
• Whisk (for the gravy)

Cooking Instructions

Patience is the main ingredient here. Follow these steps to build a pot roast with unforgettable flavor.

Step 1: The Critical Sear

This first step is the most important for developing deep, rich flavor and a beautiful color. Do not skip it! Pat your Angus chuck roast completely dry with paper towels. In a small bowl, mix the flour with a generous amount of salt and freshly cracked black pepper. Dredge the entire roast in the seasoned flour, patting to make sure it adheres to all sides, then shake off any excess. Heat the olive oil in your Dutch oven over medium-high heat. When the oil is hot and shimmering, carefully place the roast in the pot. Sear for 4-5 minutes per side, until a deep, dark brown crust has formed. Use tongs to sear the sides as well. This crust is pure flavor! Transfer the beautifully browned roast to a plate and set aside.

Step 2: Building the Aromatic Base

Reduce the heat under the Dutch oven to medium. Add the onion wedges to the pot, placing them cut-side down in the rendered beef fat. Cook for 5-7 minutes without moving them too much, allowing them to get a nice caramelization. Add the head of garlic, cut-side down, and cook for another minute. Stir in the tomato paste and cook for 2 more minutes, stirring constantly, until it darkens to a brick-red color. This step deepens the savory tomato flavor. Deglaze the pot with the balsamic vinegar and Worcestershire sauce, using a wooden spoon to scrape up all those delicious browned bits from the bottom.

Step 3: The Long, Slow Braise

Place the seared roast back into the pot, on top of the onions. Pour in the beef broth—it should come about halfway up the sides of the roast. Tuck the fresh thyme, rosemary, and bay leaves into the liquid around the beef. Bring the liquid to a gentle simmer, then reduce the heat to the lowest possible setting. Cover the pot with its tight-fitting lid and let it cook for 2 hours. The goal is the barest of simmers, ensuring the beef cooks gently and becomes tender.

Step 4: Add the Vegetables

After 2 hours, the beef should be starting to become tender. Remove the lid and arrange the chunks of carrots, potatoes, and celery in the liquid around the roast. The liquid will likely not cover them completely, which is fine—they will steam and roast in the aromatic environment. Make sure the vegetables are nestled into the broth as much as possible. Cover the pot again and continue to cook for another 1 to 2 hours, or until the vegetables are fork-tender and the beef is so succulent it shreds easily.

Step 5: Create the Perfect Gravy

Carefully transfer the cooked roast and vegetables to a large serving platter and tent with foil to keep warm. Remove the herb stems, bay leaves, and the head of garlic from the pot. Squeeze the softened, sweet garlic cloves out of their skins and back into the pot, mashing them with a spoon. Strain the remaining liquid into a saucepan or fat separator to remove the onions, then skim off as much fat as you can. Bring the liquid to a simmer over medium heat. For a richer, thicker gravy, you can mash a few of the cooked potatoes into the liquid or whisk in a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water. Let it simmer until it reaches your desired consistency. Taste and season generously with salt and pepper. Serve the pot roast with the vegetables, generously drizzled with the hot gravy.

Recipe Variations

This classic recipe is a perfect canvas for your own touches.

• Make it Spicy: For a spicy pot roast, add 1-2 teaspoons of smoked paprika and ½ teaspoon of red pepper flakes to the flour when seasoning the beef. You could also add a minced chipotle pepper to the braising liquid.
• Mushroom Gravy: Sauté 1 pound of sliced cremini mushrooms in the pot after searing the beef and before adding the onions. This will create a rich, earthy mushroom gravy.
• Slow Cooker Version: This is an excellent Angus beef pot roast recipe for a crockpot. Follow all the searing and sautéing steps on the stovetop, then transfer everything (roast and braising liquid) to your slow cooker. Cook on LOW for 6-8 hours. Add the vegetables for the last 2-3 hours of cooking.

Serving Suggestions

A rich pot roast is a meal in itself, but here are some classic pairings.

• Crusty Bread: A warm, crusty loaf of bread is essential for mopping up every last drop of the delicious gravy.
• Yorkshire Puddings: If you want to lean into the classic British tradition, light and airy Yorkshire puddings are the perfect vehicle for the rich gravy.
• Simple Greens: A side of steamed green beans or a simple green salad with a sharp vinaigrette provides a fresh contrast to the richness of the meal.

Storage & Reheating Tips

Pot roast makes for some of the best leftovers you’ll ever have.

• Storage: Let the pot roast and gravy cool completely. Store them in an airtight container in the refrigerator for up to 4 days. You can store the meat shredded in the gravy or in larger pieces.
• Reheating: Reheat the pot roast and gravy gently in a covered saucepan over low heat until warmed through. This method keeps the meat moist and tender.
• Flavor Development: The flavors will continue to meld and deepen overnight, making the pot roast taste even more delicious the next day.

Common Mistakes & Fixes

Here are some quick tips to ensure your pot roast is a roaring success.

FAQs

Here are answers to a few more common questions about making the perfect pot roast.

What is the best cut of Angus beef for a pot roast?
Angus beef chuck roast is the number one choice. It’s a shoulder cut that is well-marbled with fat and rich in connective tissue (collagen). This breaks down during a long, slow braise, self-basting the meat and making it incredibly tender and flavorful. Brisket and bottom round are also good choices.

Why is my pot roast dry even though it was cooked in liquid?
This can happen for two reasons. First, it might actually be undercooked and the collagen hasn’t had a chance to melt yet. Second, you might be simmering it too aggressively. A pot roast should be cooked at a “bare simmer,” with just a few bubbles breaking the surface. A rolling boil will cause the muscle fibers to tighten up and expel moisture, resulting in dry meat.

Can I use a pressure cooker to make this recipe faster?
Yes, a pressure cooker is a great way to speed things up. Follow all the searing and sautéing steps. Then, cook the roast and braising liquid on high pressure for about 60-75 minutes (depending on the size of your roast). Let the pressure release naturally, then add the vegetables and pressure cook for another 10 minutes.

Time for a Classic

There is truly nothing better than sitting down to a perfectly cooked pot roast. This is a meal that nourishes both body and soul. I hope you enjoy the slow, satisfying process of creating this classic Angus beef pot roast recipe and the incredible, delicious results. Let me know how you and your family enjoy this wonderful meal in the comments below!