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
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Can I use an 8×10 roasting pan? It’s metal.
I don’t have a stock pot. I have a 2.5 lb roast.
I will cover tightly with alum foil.
If the roasting pan is stove top safe, that would work. Or you could sear it in a frying pan and then move to the pan or casserole dish. Enjoy Lindsay!
How long would estimate cooking a 1.75 chuck under this pot roast recipe?
Thanks
We haven’t tried a roast of that size Ginger, but think it would be about 2 ½ hours. I’d suggest that you check after 2 hours to see how tender it is. Enjoy!
This recipe is a keeper! It’s straight forward & delicious. I’ve tried many other recipes and this is the winner. After seasoning meat with S&P, I dredged in a light coating of AP flour. Didn’t have any tomato paste, but the gravy had phenomenal flavor. Not a fan of celery in the final dish, but added it and discarded before serving. Thought it may flavor the gravy in the end.
So glad to hear Maureen!
This is my go to recipe now. It’s so delicious and reminds me of the way my mom used to make hers when I was young. Thank you.
What a sweet memory Wendy ❤️. You are welcome.
Sorry if this has been asked already. If I don’t have a Dutch oven to put into my oven, can I put all the ingredients into a regular pan after all the simmering ? And cover with foil? If so should I use an aluminum pan or a glass baking dish? Thanks in advance
A regular baking pan will work. Cover with foil. Enjoy Krissy!
What if i do not have wine or broth. Alternatives?
Other readers have used cooking wine, or tomato juice. You could also add water (and possibly add a bit of Worcestershire, bouillon, or a bit of onion soup mix to add flavor). The flavor will change slightly, but it will still be delicous.
This was so yummy. Skipped the onions as I can’t eat them and cooked in crockpot (1.5hrs on high, then 4 hrs on low). I enjoyed every mouthful and it was even tastier as leftovers for lunch today
It isn’t true that dried herbs have a more concentrated flavor than fresh herbs- the opposite is proved true with a simple smell and taste test
It would definitely seem that fresh herbs have more flavor and they’re certainly more fragrant! If you were to use 1 tablespoon of dried herbs vs. 1 tablespoon of fresh herbs, the dried herbs would have a stronger flavor in the soup. This is because as the fresh herbs dehydrate (to make the dried herbs) they lose moisture and shrink in volume so you would have more in the spoon as they reconstitute in the soup. Hope that helps!
Thank you for this wonderful recipe! I followed it as written and it was delicious! I used a Penfolds Cab/Shiraz blend for the wine in the roast and to pair with the meal. We had no leftovers, so I’m making another one today to reheat during the week!!
Have cooked this pot roast twice now. Super easy and incredible flavor!
Will this be ok to be cooked in a to go pan? Hoping to take to a friend
A foil pan doesn’t always conduct heat as well so it can sometimes take a bit longer to bake. Is it possible to cook in a regular pan and transfer to the to-go pan (or send in a to-go pan with instructions for a regular pan)?
Thank you! Cooked in regular pan and will transfer. I appreciate the quick response!
I’ve been making pot roast in the oven for years, but I have to tell you this is the BEST pot roast recipe I ever tried! I will always use this recipe from now on. Great job and thank you for sharing!
You’re very welcome Ashley! So happy to hear that!
So if doing in the crock pot what would be the time frame?
This can cook in the slow cooker on low for 8-10 hours or on high for 4-6 hours.
Hi, how long and what setting could this be cooked in a slow cooker/crockpot? Thanks
This can cook in the slow cooker on low for 8-10 hours or on high for 4-6 hours.
Can I use beef stock and red cooking wine?
Sure you can!
So we are cooking this at 300 degrees the entire time, correct?
Yes Amy, we cook it low and slow to make it tender. Enjoy!
Great recipe. Being a umami fan, I added a splash of worcestershire and fish sauce. Veggies and beef were perfectly tender. Make sure to mix in all the fond…even from the lid.
Unbelievably good! Best pot roast my husband and I ever had. My daughters loved it too! Perfect recipe!
In this recipe the 1/2 teaspoon rosemary and 1/2 time are fresh or dried?
They are fresh.
It truly was “The Perfect Pot Roast”!
I used a chuck roast. It was so tender we pulled it apart with a fork. The seasonings were perfect. Thank you!