Pot Roast with Gravy is the definition of comfort food. A tough cut of beef transforms into something incredibly tender and flavorful when cooked low and slow. Simmered with vegetables and finished with a rich, savory gravy, it’s made for family dinners, cozy weekends, or any time you need a hearty, satisfying meal.

Start with a 2.5 to 3 pound beef chuck roast. Season it generously with salt and pepper, then sear it in a hot pan for a few minutes per side. Place carrots, potatoes, and onion in a slow cooker or pot, add the roast on top, then stir in garlic, tomato paste, beef broth, thyme, and rosemary. Cook on low for 8 to 9 hours or in the oven at 325°F for 3 to 4 hours.

Remove the meat and vegetables. To make the gravy, whisk two tablespoons of flour or cornstarch with two tablespoons of water, then stir into the cooking liquid and simmer until thickened. Slice or shred the beef, serve with the vegetables, and pour that gravy over everything.

This dish has roots in European cooking and became a North American staple for good reason. Slow heat breaks down connective tissue, vegetables soak up flavor, and the juices become a smooth, savory gravy. Whether you stick with the classic or try a red wine or low-carb twist, pot roast never goes out of style.