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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A good basic recipe! I made very slight alterations. I removed the meat after browning and cooked the onions and garlic for a few minutes, then added the red wine to deglaze. Then I add the meat back in and add the rest of the ingredients. I also added a couple squirts of worcestershire sauce with the beef broth. And I did add more potatoes/carrots so I added a bit of extra beef broth for that. Otherwise I made no changes. I took it out after 4 hours and it was perfect!
soooo gooood !
Nice pot roast. Everything was perfectly cooked from fork tender meat to perfectly tender carrots and potatoes. Added a small turnip, as well, and then in the last half hour some mushrooms. Made the juice into gravy at the end. Everything was cooked to perfection.
It was a little bland through the process, though, and I think I would add Worcestershire and tomato paste, neither of which I had. I’m guessing the flavor of the meal depends greatly on the beef broth. I would probably try a different beef broth, too. I just used one from Whole Foods but I know they vary wildly. I will absolutely make again and recommend but I’ll need to play with the seasoning.
Could I use a dark beer in place of tge red wine?
I have never tried a dark beer but I have replaced the red wine with beef broth and had good results. I would love to hear how it turns out for you with dark beer though!
I have made your recipe multiple times now and my husband and I both love it! The only thing I have changed is adding 2 TBSP of tomato paste – my grandmother always added that for more depth of flavor. I use fresh rosemary and thyme if I have it on hand instead of dried but other than that this recipe now! Thank you!
I really love when my roast can be easily shredded. Will this way of cooking it have the same shredded results? (I typically cook my beef in a crock pot)
Yes, the beef is tender enough to be shredded.
If you prefer a very mild almost bland roast – this is the one for you. Followed the recipe exactly (used wine, no substitutions or additions) – and while it did cook as stated it lacked any actual flavor. Not sure if that’s what pot roast is SUPPOSED to taste like but meat water with potatoes is not a favorite.
Oh no, I am sorry this recipe did not turn out as expected for you, Jen! Did you sear the roast before adding it to the dutch oven?
Hi Holly, I love your recipes! Would I be able to make this entirely in the stove, no oven? What would you recommend? Thanks!
I have only tried the recipe as written Mela, but I think it should work. I would keep it at a medium-low temperature with the liquid at a low simmer and cook until fork tender. If you try it I would love to hear how it turns out!
Thanks, I will!
I made this recipe in the crock pot and it came out delicious! Making it again on the stove top because I just realized I lost the lid to my Dutch Oven. I’ll post an update on how it turns out. 🤞🏼🤞🏼
Hello Holly, Thanks for all of the wonderful recipes and cooking ideas! I appreciate you very much.
Question please on the Pot Roast recipe. It says large Dutch Oven. I need to purchase this and would like to know what size you recommend. It is just my husband and myself, but would like one that would accommodate a 3lb. roast plus lots of veggies. Thank you so much for your help with this!
BJ
Hi BJ, in our recipe card you will find a link to dutch ovens that may work well for you. I would opt for a 6-quart or even 7-quart dutch oven for the most functionality in a large dutch oven.
Do you (personally) peel the potatoes or are you adding them unpeeled?
Kirt, they can be scrubbed or peeled. We usually peel them, but it’s not required.
Everyone has this recipe now that has eaten my pot roast I use this everytime and it comes out perfection.💕
Should I use beef STOCK or BROTH? The recipe ingredients shows broth, but in the notes it says to use stock for more flavorful gravy.
You can use either, stock is a little more flavorful. I’ll use whichever I have on hand with great
results. Hope that helps.
This recipe is great!!! I buy the cheapest roast I can find. Brown the roast and toss it the slow cooker on high about 4 hours. Remove roast and cut up into serving size piece. Add vegetables to the crock pot for about and hour then put the roast back in.
How long would I bake a roast just under 2 lbs?
I would cook it for about 2.5-3 hours and use a meat thermometer inserted into the center to make sure it is cooked. For a fork-tender, shreddable roast you will want it to come to 190–200°F in the thickest part of the roast.
When making the roux for the gravy, I use the beef fat from the drippings instead of butter if there is enough fat because it provides even more beef flavor.
excellent. I followed the recipe exactly, but, I used used extra beef stock in place of wine.
thanks
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!
Holly, Can this potroast be done in a slow cooker? My oven is out of order
Hi Eileen, it can certainly be cooked in a slow cooker. I would cook for 8 to 10 hours on low, adding the vegetables in at the beginning. I would recommend adding a bouillon cube as well (since there is less evaporation). I generally make the gravy on the stovetop. Let us know how it goes!
Your recipe provides the basic information and allowed me to add personal touches that my family loves.
This is my go-to pot roast recipe. I coat mine in flour, salt and pepper before I brown and also add Worcestershire sauce to the pot with the broth/wine. The key is to let it fall apart and not undercook.
I have been trying for years to make the perfect pot roast and I just now found this recipe. It is perfect! So happy to have the recipe. This is going to be on repeat at my home.