The most delicious and easy, hearty beef pot roast to keep you cozy on a cold winter’s night!
This Fall-Apart Pot Roast is the ultimate comfort food! Tender, flavorful beef is slow-cooked with pearl onions, potatoes, and carrots until perfectly soft and hearty. It’s an easy, one-pot meal perfect for cozy family dinners or special occasions. Simple, satisfying, and absolutely delicious!
It only takes a few minutes to pull this delicious dinner together, and then the oven does all the work. It makes the house smell amazing, and you can even make a nice gravy with the broth. It’s super simple to make and adds another layer of flavor to the already flavorful pot roast if you like a thicker sauce. You might end up adding this to your regular rotation.
Why will I make this often?
Tender, juicy, hearty beef
Melt-in-your-mouth potatoes
Soft, sweet carrots
Tender, mild pearl onions
Thick, rich, beefy gravy
What do I need for pot roast?
Chuck roast –this is the best cut of beef to use, in my opinion, because it always gets nice and tender with the perfect amount of fat between the layers of meat and doesn’t dry out.
Olive oil -your favorite oil to sear the beef, and sauté the garlic and pearl onions.
Garlic cloves -peeled and left whole to cook long and release flavor slowly.
Carrots -peeled and cut on the diagonal into medium to large pieces.
Pearl onions -I buy them frozen and leave them on the counter to thaw a bit before I start cooking.
Potatoes -peeled and cut into medium to large pieces so they don’t fall apart in the juices while cooking.
Salt or freshly cracked black pepper -season the beef roast well before searing.
Balsamic vinegar -adds so much rich, tart sweetness.
Rosemary sprigs -adds earthy, sweet herby flavor to the beef and broth.
Beef stock -deepens the flavor of the dish. If you don’t have it, you can use chicken stock as a substitute.
Fresh parsley -chopped to use as the garnish to sprinkle over the whole thing before serving.
What if my family likes gravy?
Butter -I like to start with butter because it adds great flavor and texture.
All-purpose flour -thickens the butter to make the rue for the base of the gravy.
Broth from the roast -you can imagine how flavorful the broth becomes after cooking low and slow with the beef and veggies, so imagine how delicious your gravy will be.
Salt & freshly cracked black pepper -season to your family’s liking.
Lemon juice -a splash of acidity balances the richness of the gravy and makes a big difference.
Do I need to brown the roast?
Preheat the oven to 325 °F, 160 °C. Season the beef on both sides lightly with salt and pepper. Heat a Dutch oven pot over medium-high heat. Pour in the olive oil and brown the beef for about 7 minutes on each side. Transfer the beef to a plate.
How long do I roast the beef and onions?
Smash the garlic cloves with the back of a knife and add them to the pot along with the pearl onions. Sauté for 2 minutes until slightly golden. Add the beef back to the pot with all the remaining ingredients except the parsley. Bring to a boil, remove the pot from the heat, and cover with the lid. Roast for 3-4 hours or until the beef is falling apart.
What if I’d like to make gravy?
Strain the oil from the broth. In a saucepan, add the butter and cook over medium heat until it melts. Add the flour and cook until toasted. Add about 2 cups of the broth and season lightly with lemon juice, salt and pepper. Cook until it thickens.
How do I serve the pot roast?
Transfer the beef to a platter and shred it with two forks. Arrange the veggies around the beef and garnish with parsley. Serve the gravy alongside the roast beef. I like to serve a green salad and crusty bread, too. Kali orexi!
How long will the leftovers last?
Leftover roast beef will keep fresh in an airtight container in the refrigerator for up to 5 days. The broth (if not making gravy) can be used to keep the beef moist while storing.
Do you have more roast recipes?
Beeftekia me Patates: Greek Roasted Potatoes with Meatballs in Tomato Sauce
Roast Leg of Lamb with Harissa & Shallots
Delicious Greek-Style Roast Beef/Pot Roast
Watch the Video
Fall-Apart Pot Roast with Pearl Onions
This Fall-Apart Pot Roast is the ultimate comfort food! Tender, flavorful beef is slow-cooked with pearl onions, potatoes, and carrots until perfectly soft and hearty. It's an easy, one-pot meal that's perfect for cozy family dinners or special occasions. Simple, satisfying, and absolutely delicious!
Ingredients
- 4 -5 pounds chuck roast
- 2-3 tablespoons olive oil
- 6-8 garlic cloves, peeled
- 3 carrots, peeled
- 1 pound pearl onions
- 5-6 potatoes, peeled
- 2-3 teaspoons salt or to taste
- freshly cracked black pepper to taste
- 1/4 cup balsamic vinegar
- 2 sprigs rosemary
- 4 cups beef stock
- Garnish: chopped fresh parsley
Gravy (optional):
- 3-4 tablespoons butter
- 3-4 tablespoons all-purpose flour
- 2 cups broth from the roast
- salt, to taste
- freshly cracked black pepper to taste
- 2 tablespoons lemon juice
Instructions
Preheat the oven to 325 °F, 160 °C.
Season the beef on both sides lightly with salt and pepper.
Heat a Dutch oven pot over medium-high heat. Add the olive oil and the beef and brown it about 7 minutes on each side. Transfer the beef to a plate.
Smash the garlic cloves with the back of a knife and add them to the pot along with the pearl onions. Saute for 2 minutes until slightly golden.
Add the beef back to the pot along with all of the remaining ingredients except the parsley.
Bring to a boil and then remove the pot from the heat and cover with the lid.
Roast for 3-4 hours or until the beef is falling apart.
Transfer the beef to a platter and using 2 forks shred it. Arrange the veggies around the beef and garnish with parsley.
Strain the oil from the broth.
To make the Gravy: In a saucepan add the butter and cook over medium-heat until itr melts. Add the flour and cook until toasted. Add about 2 cups of the broth from the pot and season lightly with lemon juice, salt and pepper. Cook until it thickens.
Serve the gravy alongside the roast beef. Kali orexi!
Notes
Leftover roast beef will keep fresh in an airtight container in the refrigerator up to 5 days. The broth (if not making gravy) can be used to keep the beef moist.
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