Beef Pot Roast
I don’t typically add vegetables to the pot, but you could absolutely include your favorite root veggies like onions, potatoes, and carrots.

Yield: 6-8 servings


  • 3-4 pounds beef roast (I like to use chuck roast; rump roast is another good option)
  • 2 tablespoons (28 mL) olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (136 grams) ketchup
  • 1/2 cup (120 mL) red wine vinegar
  • 2 tablespoons (24 grams) lightly packed brown sugar
  • 1 (14.5-ounce) can low-sodium beef broth
  • 1/2 teaspoon each kosher salt and freshly ground pepper


  1. Preheat the oven to 275 degrees F.
  2. Heat the olive oil in the bottom of a Dutch oven or other large, lidded, ovenproof pot over medium heat. You want enough oil to lightly coat the bottom of the pot.
  3. Mix the ketchup, vinegar, and brown sugar in a small bowl. Set aside.
  4. Sprinkle the beef all over with the salt and pepper, and then place in the heated pot. Brown the beef on all sides, about 2-3 minutes per side. Add the garlic and cook until fragrant but not turning brown, about 30 seconds more.
  5. Add the beef broth, and then pour the ketchup mixture over the browned beef to evenly coat. Lift up the bottom of the roast to let the mixture flow underneath, too.
  6. Bring the liquid to a boil, cover the pot, and then place it in the preheated oven. Bake a 3-pound roast for 3 hours; plan on 4 hours for a 4- to 5-pound roast. The meat should be very tender and fall apart easily.
  7. Serve over mashed potatoes, mashed baked potatoes, or egg noodles, if desired.


  • If you’d like a thickened gravy: About 5-10 minutes before serving, remove the beef from the pot, tenting with aluminum foil to keep warm. Mix 1/4 cup of cold water with 2 1/2 to 3 tablespoons of cornstarch until there are no lumps. Bring the liquid in the pot to a low boil. Gradually stir in the cornstarch mixture, stirring and simmering a few minutes until thickened. As a personal preference, I usually do not thicken the gravy, instead drizzling a bit of the unthickened au jus over the meat—it’s very flavorful as is.
  • A benefit of preparing in advance: As noted above, the fat and connective tissue in the meat break down and cook out of the roast over the several hours of slow cooking, so the pan juices do become very fatty. This can be skimmed off the top or, for those who like gadgets, removed with a fat separator. Also, once the roast has cooled, the fat will harden in an even layer on the surface and can be easily scraped off. If you are concerned about removing as much fat as possible, you can cook the roast in advance—even the day before—allow it to cool, and then refrigerate until ready to eat. Prior to reheating, remove and discard the hardened layer on top (place in the trash, not down the sink), and then gently warm the meat in the flavorful juices that remain. For ease, you may choose to enjoy the roast the first night with judicious use of the pan juices, and then perform this step prior to eating any leftovers. I do think the meat tastes every bit as good—even better—once it has rested in the juices overnight.

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