One Pot Roast Beef and Potatoes with Homemade Gravy 🥩

Name: One Pot Roast Beef and Potatoes
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast; Garlic powder, onion powder, smoked paprika, cumin, oregano, black pepper, cayenne, kosher salt; 1 tbsp oil; 1 1/2 lb Yukon Gold potatoes; 3 carrots; 1 onion; 1 bell pepper; 2 celery stalks; 1 tomato; 3 to 4 garlic cloves; 1 tbsp tomato paste; 1/2 cup dry red wine; 1 to 1 1/2 cups beef broth; 2 tsp Worcestershire sauce; 1/2 tsp beef base; Rosemary and thyme

October 21, 2026 · Toni

One pot roast beef with potatoes, carrots and gravy

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You know the hardest part of my day? It is not work. It is not bills. It is figuring out what to cook that everybody in this house will actually eat.

This is one of those meals where I do a little work in the beginning, put it in the oven, and let the oven do the rest. The ingredient list looks long, but most of it is already in your fridge or your pantry.

I grew up around nothing but homemade meals. That is part of why I grow so much of my own food. And honestly, I am the worst person to order food for. It comes, and I end up remaking it. So I just make it myself.

Sear it and leave it alone

Season the chuck roast on all sides and let it sit in the fridge a few hours if you can. Pat it dry, then sear it in a hot oven safe pot. Once it goes down, do not touch it. That dark crust is where the gravy gets its flavor. If you have a big roast or two pieces, sear them one at a time so the pan does not crowd.

Then onion, bell pepper and celery go in the same pot, then tomato, garlic and tomato paste. A splash of red wine lifts all the browned bits off the bottom. Broth, Worcestershire, beef base, rosemary and thyme from the garden. Taste it before the beef goes back in, because you do not want to over salt this dish.

The vegetables make the gravy

Two hours covered at 325°F, then the potatoes and carrots get tucked in and it goes back until the beef falls apart. For the gravy, I blend some of the soft celery and onion with a little of the liquid and stir it back in. No flour, and it tastes like it cooked all day. Because it did.

One Pot Roast Beef and Potatoes

Seared chuck roast braised low and slow with potatoes, carrots and herbs, finished with a gravy made from the vegetables.

Prep

30 min

Cook

3 to 4 hrs at 325°F

Serves

4 to 6

Beef and Seasoning

3 lb chuck roast
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cayenne
1 tsp kosher salt, adjust to taste
1 tbsp high heat oil

Vegetables

1 1/2 lb Yukon Gold potatoes, halved
3 carrots, cut thick
1 medium onion
1 bell pepper
2 celery stalks
1 medium tomato, diced
3 to 4 garlic cloves

Gravy

1 tbsp tomato paste
1/2 cup dry red wine, optional
1 to 1 1/2 cups low sodium beef broth
2 tsp Worcestershire sauce
1/2 tsp Better Than Bouillon beef base
1 sprig fresh rosemary
2 sprigs fresh thyme

Instructions

Season the beef on all sides. Refrigerate a few hours if you can, then pat dry.
Heat the oil in an oven safe pot and sear the roast until browned on all sides. Remove it.
Sauté the onion, bell pepper and celery 3 to 5 minutes. Add the tomato, then the garlic and tomato paste.
Pour in the wine and scrape up the browned bits. Simmer 3 to 5 minutes.
Add 1 cup broth, Worcestershire, beef base, rosemary and thyme. Return the beef. Add more broth only if needed to come about a third of the way up the roast.
Cover and bake at 325°F for about 2 hours.
Tuck in the potatoes and carrots, touching the liquid. Cover and bake until the beef is nearly fork tender, about 1 more hour.
If there is extra liquid, uncover for the last 20 to 30 minutes.
For thicker gravy, blend some of the soft vegetables with a little liquid, let it cool slightly first, and stir it back in.

Notes

Skip the wine and use more broth if you prefer.

I cooked about 5 lbs in the video. These amounts are for a family of 4 to 6.

Serve over mashed potatoes or with the potatoes from the pot.

Recipe by Toni Jefferson · Rooted In J's

rootedinjs.com

The herbs came from the garden

Rosemary and thyme are two of the easiest herbs to keep going, and fresh sprigs make a pot roast taste like Sunday. Grow them once and you stop buying those little plastic packs.