Beef Pot Roast — Recipe of the Week

This week’s free recipe is Beef Pot Roast — a real household dinner you can cook tonight, then plan the rest of the week around.

Tender beef chuck roast slow-cooked with golden potatoes, carrots, and a rich balsamic gravy. A comforting, flavorful meal perfect for any occasion.

Most weeknights fail at 5pm because dinner is still a question. A recipe like this works when it is already on the calendar, the shopping list is already built, and you are not inventing a second meal tomorrow from whatever is left in the fridge.

4 hr 10 min · 4 servings

Ingredients

• 2 pounds Beef (Chuck Roast)
• 4 Carrots
• 4 stalks of Celery
• 4 cloves of Garlic
• 1 ¼ tablespoons Parsley (Fresh)
• 4 Potato (Golden)
• 1 Yellow Onion
• 1 tablespoon All-Purpose Flour
• 2 tablespoons Balsamic Vinegar
• ½ cup Beef Stock
• 1 Bullion Cube (Beef)
• 1 tablespoon Mustard (Dijon)
• 1 teaspoon Black Pepper
• 1 teaspoon Thyme (Dry)
• 1 ½ teaspoons Olive Oil
• 1 teaspoon Brown Sugar
• 1 teaspoon Salt

Directions

1. SLOW COOKER: Heat 1 ½ teaspoons of olive oil in a large skillet over high heat. Season the 2 pounds beef chuck roast with 1 teaspoon salt and 1 teaspoon black pepper. Sear the roast on all sides until well browned, about 5-6 minutes per side. This step helps to lock in flavors and juices. Transfer the seared roast to a 6-quart slow cooker.
2. Add 1 cup chopped yellow onion, 4 cloves minced garlic, 1 cubed golden potato, 1 sliced carrot, and 1 stalk chopped celery to the slow cooker. Pour in ⅛ cup balsamic vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon brown sugar. Sprinkle with 1 teaspoon dry thyme and 1/4 beef bouillon cube.
3. In a small bowl, whisk together ½ cup beef stock with 1 tablespoon flour until smooth. Pour this mixture into the slow cooker. Any lumps will cook out during the cooking process.
4. Cover and cook on low for 8 hours, or until the meat is tender and falling apart and the vegetables are soft. Slow cooking allows the flavors to meld beautifully.
5. After cooking, taste and adjust with more balsamic vinegar, brown sugar, salt, or pepper if needed. Slice the roast into thick slices, garnish with 1 ½ tablespoons freshly chopped parsley, and serve with the vegetables and gravy.
6. INSTANT POT: Season the 2 pounds beef chuck roast with 1 teaspoon salt and 1 teaspoon black pepper. Heat 1 ½ teaspoons olive oil in the Instant Pot set to 'Saute'. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side.
7. Add 1 cup chopped yellow onion, 4 cloves minced garlic, 1 cubed golden potato, 1 sliced carrot, and 1 stalk chopped celery to the Instant Pot. Pour in ⅛ cup balsamic vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon brown sugar. Sprinkle with 1 teaspoon dry thyme and 1/4 beef bouillon cube.
8. In a small bowl, whisk together ½ cup beef stock with 1 tablespoon flour until smooth. Pour this mixture into the Instant Pot.
9. Close the Instant Pot lid and set the steam valve to the closed position. Change the setting to 'manual' mode and cook for 60 minutes on 'high' pressure.
10. Once the cooking time is up and the cooker beeps, turn off the Instant Pot and allow the pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure release lever to release any remaining pressure. Carefully remove the lid and transfer the roast and vegetables to a warm plate.
11. OVEN: Preheat your oven to 350°F (175°C). Heat 1 ½ teaspoons olive oil in a Dutch oven or heavy-based oven-proof pot over medium-high heat. Season the 2 pounds beef chuck roast with 1 teaspoon salt and 1 teaspoon black pepper. Sear the roast until browned on all sides, about 4-5 minutes per side.
12. Transfer the roast to a plate. In the same pot, sauté 1 cup chopped yellow onion until translucent, then add 4 cloves minced garlic and cook for another 30 seconds until fragrant.
13. Pour ½ cup beef stock and ⅛ cup balsamic vinegar into the pot to deglaze, scraping up any browned bits from the bottom. This step adds depth to the flavor. Whisk in 1 tablespoon flour and let it cook for about 4 minutes to thicken the sauce slightly.
14. Return the roast to the pot and add 1 cubed golden potato, 1 sliced carrot, and 1 stalk chopped celery. Stir in 1 tablespoon Dijon mustard, 1 teaspoon brown sugar, 1 teaspoon dry thyme, and 1/4 beef bouillon cube.
15. Bring the mixture to a simmer, then cover the pot with a lid or foil and transfer it to the preheated oven. Roast for 3-4 hours, checking after 1 1/2 hours. If the liquid has mostly been absorbed, stir in an additional cup of broth and continue cooking until the meat is tender and falling apart.
16. Once cooked, transfer the roast, carrots, and potatoes to a warm plate. Skim any excess fat from the surface of the cooking liquid with a spoon. Slice the roast into thick slices, garnish with 1 ½ tablespoons freshly chopped parsley, and serve with the vegetables, passing the pan juices separately.

Plan the rest of the week

One good dinner is a start. The habit that sticks is seven dinners on one calendar, a shopping list from those meals, and a household that can see what’s cooking.

Save this recipe, pick six more you already cook, and plan this week free with myDinnerPlan. No credit card. Setup takes a few minutes.

If you cook this, note what you swapped. Next week’s public recipe will be a different household dinner from the same library.