Description
This One-Pot Beef Shoulder Roast is the perfect hearty and comforting meal, featuring tender, slow-cooked beef in a rich, savory gravy with carrots, potatoes, and aromatic herbs. Cooked in a single pot for maximum flavor and minimal cleanup, this classic dish is perfect for a cozy family dinner, holiday meal, or Sunday roast. With deep, slow-cooked flavors, it’s an easy and satisfying way to enjoy a beef roast that melts in your mouth!
Ingredients
Scale
For the Roast:
- 3–4 lb beef shoulder roast (chuck roast works too)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Braising Liquid:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth (low sodium)
- 1 cup red wine (or extra beef broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 bay leaf
For the Vegetables:
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, cut into large chunks
- 2 celery stalks, chopped
Instructions
Prepare the Roast:
- Pat the beef shoulder roast dry and season it generously with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
Sear the Beef:
- Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the beef for 3-4 minutes per side until golden brown. Remove and set aside.
Build the Flavor:
- In the same pot, add chopped onion, garlic, and celery. Sauté for 2-3 minutes until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
Deglaze & Simmer:
- Pour in red wine (or extra broth) and scrape up the browned bits from the bottom of the pot.
- Add beef broth, Worcestershire sauce, balsamic vinegar, and a bay leaf. Bring to a simmer.
Slow Cook the Roast:
- Return the beef to the pot, cover, and braise in the oven at 300°F (150°C) for 3 hours.
Add Vegetables & Finish Cooking:
- After 3 hours, add carrots and potatoes around the roast.
- Cover and continue cooking for 1 to 1.5 more hours, or until the meat is fork-tender.
Serve & Enjoy:
- Remove the bay leaf and discard. Slice or shred the roast and serve with the vegetables and gravy from the pot.
Notes
- Slow Cooker Option: Sear the beef first, then transfer everything to a slow cooker. Cook on LOW for 8-9 hours or HIGH for 5-6 hours.
- Instant Pot Version: Use the sauté function to sear, then pressure cook on HIGH for 60-70 minutes, followed by a 15-minute natural release.
- Make It Thicker: For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the pot during the last 10 minutes of cooking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Serving Ideas: Pair with crusty bread or serve over mashed potatoes for extra comfort!
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Category: Main Course
- Method: Braising, Slow Cooking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: Approximate
- Calories: ~450 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg