This pot roast recipe is foolproof. With fresh ingredients (no packets!), it has the best flavor and the beef slowly roasts until it is fall-apart tender. It’s a complete, cozy meal in one pot, with tender meat and lots of veggies, smothered in rich gravy.
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Here’s Why Thousands Rave About This Pot Roast Recipe…
- This recipe has been tested to perfection and makes a tender roast every time.
- It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
- Vegetables are added to make it a complete meal in just one pot.
- I’ve included step-by-step instructions for a savory gravy.
⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?
This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
Ingredient Notes
- Beef: The best cut for pot roast is a chuck roast or boneless beef blade roast. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
- Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
- Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
- Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast
This is an overview of the steps to make a pot roast. Find full details below!
- Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
- Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
- Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
- Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done
For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.
If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.
Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.
You can use additional beef broth in place of wine.
Cooking times vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
– Cook a 3 lb. roast for a total of 3-3.5 hours
– Cook a 4 lb. roast for a total of 3.5-4 hours
– Cook a 5 lb. roast for a total of 4.5-5 hours
Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.
Turn this into a slow cooker pot roast recipe with the following changes:
Reduce the broth to 1 cup and the wine to ½ cup.
Cook in the slow cooker on 8-10 hours on low or 4-6 hours on high.
Note: In our tests, we found the roast to be more tender when cooked on low. Larger roasts will need extra time.
I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.
Turn the sauce into a great pot roast gravy in only 3 steps!
1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
2. Remove beef and veggies. Leave the broth and bring it to a simmer. You should have about two cups; add more beef broth if needed.
3. Whisk the slurry into the simmering broth until thickened.
Storing Leftovers
- Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
- Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve With Pot Roast
To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 to 4 pounds beef chuck roast or rump roast
- 1 large yellow onion chopped, or two small onions
- 2 cups beef broth or as needed
- 1 cup red wine *see note
- 4 cloves garlic coarsely chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 1 pound baby potatoes or chopped red potatoes
- 4 carrots cut into 2-inch pieces
- 2 ribs celery cut into 1 ½-inch pieces
For the Gravy
- all-purpose flour or cornstarch, see notes
- butter for optional roux-based gravy, see notes
Instructions
- Preheat oven to 300°F.
- Season roast with salt and pepper.
- In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
- Add potatoes, carrots, and celery, cover and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
- Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
Video
Notes
- Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
- Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
- Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
- Season with salt & pepper to taste.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi, Can I use a crock pot on low instead of the oven? And if so how long to cook? Thank you Dean
This can cook in the slow cooker on low for 8-10 hours or on high for 4-6 hours. Enjoy!
The family said this was the best pot roast they ever had! I was joking when I read the recipe title “Perfect Pot Roast” but it really was!
I will definently be making this over and over. No changes.
Absolutely the best roast I’ve ever made! And I even forgot the garlic! I won’t even try another recipe! I did use gold potatoes, which were a huge hit!
Hi Holly –
Could you please clarify whether the amount of thyme and rosemary listed in the recipe is dried or fresh?
Considering the amount, I would guess dried but you noted that using fresh is better.
Just wanted to make sure.
Thanks!
Hi David, I use ½ teaspoon each if they’re dried (1 ½ teaspoons each for fresh). Enjoy!
in the recipe it says or as needed by the beef broth, how would I know if I need more, is there a certain level on the pot/roast I should be reaching?
Hi Sam, you want enough broth to fill the bottom of the pan and go a couple of inches up the roast. Enjoy!
I have made many roasts and this is the BEST one I have had
I always enjoy all your recipes! i’m finally making this today unfortunately do not have wine is there anything i could substitute for it?
Thank you Katie, I’m so glad you’ve loved the recipes! You can replace the wine with extra beef broth.
Can I use red cooking wine or do I need regular red wine?
Cooking wine should be just fine in this recipe Allie. Enjoy!
delicious!!!!
Do you season at all with salt and pepper? I only have a low sodium beef broth on hand and I’m worried about it not having enough salty flavor.
The roast is seasoned in step 2.
This is a delicious recipe. I only had 1 russet potatoe and 1 sweet potatoe. I added one of each and it came out delicious. I would definitely recommend this recipe to make. Its easy to make.
Followed the instructions. Didn’t change a thing. It was the most delightful pot roast I have ever made. Thank for sharing your easy to follow instructions. You are my go to site.
Thank you so much for the kind words, I’m glad you loved it!
your recipe called for 2 stalks of celery, but the picture looks to be only about 2 ribs. Can you clarify? I am actually making it as I am writing this, but it already smells amazing. Can’t wait to try it tonight!
Hi Mavin, yes you will want to use 2 individual rib pieces. Enjoy!
I made this and now my family forbids me making it any other way, so good! The only thing different I did is skip the potatoes because they wanted mashed and it was perfection!
The absolute best pot roast recipe, hands down! We served this for Christmas dinner and everyone RAVED! It really is so good. Actually cooking it again today. Can’t wait. It smells heavenly. Thank you!!!
Unfortunately the roast I made was not edible for our household as it was far too rosemary & thyme forward. The recipe said a crockpot or instant pot could be used opposed to cooking in the oven, but there were no modifications listed for the alternative cooking methods. I’m still giving 4 stars with the benefit of the doubt that cooking the typical method would work, but adding in the rosemary and thyme at the start of the cooking made it overpowering.
I’m going to try a few methods to save the roast such as making a gravy with fresh ingredients and hoping for the best. Please beware that the recipe does not work the same if using a different cooking vessel. If a recipe offers alternative cooking methods, modifications needed for those alternative methods should be listed as well. Really hoping that our 4 pound chuck roast does not go to waste.
Hi Shayna, to make this recipe in an Instant Pot we have this recipe here! For a slow cooker, I would follow the times laid in the Mississippi Pot Roast recipe. These links can also be found in the write up above the recipe. I hope this helps!
I am so glad I came across this roast recipe! It turned out mouth watering delicious and sooo tender. I forgot to tell my sister to pick up some potatoes, carrots, etc…didn’t even have an onion! I had a red onion from the day b4 and all the correct seasonings. It still turned out perfect! My roast was a little smaller so the cook time wasn’t as long. It has such a different and flavorful taste than the roast I’m accustomed to. Everyone else loved it as well! Thank you for this very easy and flavorful recipe!
I’ve made this a few times and have LOVED it. It is now husbands favorite meal. I decided to make it again as a surprise this week and accidentally bought a pork roast. I didn’t realize it till it was already in the oven (life with babies) so praying this isn’t a disaster.
Made for Christmas dinner and it was a hit! I seasoned my roast (kosher salt first rested and then other seasonings), used chicken broth instead of beef and only a splash of red wine and my family thinks I walk on water. Thanks for sharing this delectable recipe.
thank you I love pennies recipes.Please keep me updated.
You’re welcome Ernest! To receive emails with new recipes, you can click here to sign up.