Slow-Roasted Beef Pot Roast with Caramelized Onions and Carrots

A classic, deeply savory pot roast with tender beef, sweet onions, and buttery carrots. This version is ideal for a Dutch oven and gets even better the next day.

Ingredients

For the roast

3–4 lb beef chuck roast
2 tsp kosher salt
1 tsp black pepper
2 tbsp flour
2 tbsp olive oil

Vegetables

3 large yellow onions, sliced
5–6 carrots, cut into thick pieces
4 garlic cloves, minced

Braising liquid

2 cups beef broth
1 cup dry red wine (optional; replace with more broth if preferred)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

Instructions

1. Prepare the beef

Pat the chuck roast dry. Season generously with salt and pepper, then lightly dust with flour.

2. Sear the roast

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef for about 4–5 minutes per side until deeply browned. Remove and set aside.

3. Caramelize the onions

Reduce heat to medium. Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until golden brown and sweet. Add garlic and cook 1 minute more.

4. Build the braise

Stir in tomato paste and cook for 1 minute. Pour in wine and scrape up browned bits from the bottom of the pot. Add beef broth and Worcestershire sauce.