This Pot Roast Recipe Has Almost 2,000 5 Star Reviews

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.

a cooked pot roast recipe with carrots and potatoes on a plate with gravy

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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.

ingredients to make a pot roast recipe, including garlic, broth, potatoes, herbs, wine, chuck roast, carrots, onion

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.

a seared pot roast in a Dutch oven to make pot roast recipe — Sear the beef

seared beef with onions, seasonings, and red wine in a Dutch oven to make pot roast recipe — Sear the beef

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.

a cooked pot roast in a pot with thyme, carrots and potatoes

What can I cook it in if I don’t have a Dutch Oven?

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.

What can I use instead of wine?

You can use additional beef broth in place of wine.

How Long to Cook a Pot Roast

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.

Can I cook it in a slow cooker?

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.

Do I have to sear the roast?

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.

How do I make Pot Roast gravy?

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.