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.
Just made this, after years of what we all thought was a great recipe, this is by far the best pot roast we’ve ever had! 10/10
do you cover again after you add the veggies or cook uncovered?
Hi Chamin, we keep it covered the whole time. Enjoy!
sounds amazing. making this twice over Christmas!
I am so excited to try this recipe based on the reviews. I have a 6 lb and 7 lb chuck roast that I would like to cook together. I plan to use a deep roasting pan and cover it with tin foil and cook at 300f. Everywhere I have read says to cook 1 hour per pound. I feel like 13 hours is way too long. I would love any guidance on how long I should cook the roast for. Thank you!
Hi Anita, if the roasts are 6 lb and 7 lb the cooking time will be based on the individual roasts, not the combined weight. I would plan for them to cook for around 6-7 hours and begin checking them at 5.5 hours. If they are done early they can remain covered and rest until serving. I hope this helps!
How long do you recommend cooking a 13 pound roast and at what temp?
I haven’t tried a roast of this size Anita so I can’t say for sure. You will want to roast at 300°F and continue to cook until the roast is fork tender
Used a dry red wine, added more broth, and this was like the best thing I ever cooked. Well done!
Hi!
I’m cooking this for my family of 9 for Christmas.. I couldn’t find a 4lb Roast, so I opted for (2) 1.5lb roasts instead. I have a Dutch oven that is about 5.5 quarts (10.5 inches in diameter).. can I cook both of the roasts together in the same Dutch oven if they fit? or should I use 2 separate Dutch Ovens? Any advice on how this will change cooking time/temperature?
Hi Shelbi, that should work just fine. I would follow the temperature and then check them early by pulling a piece of meat with a fork. It should be really tender. If you’ve checked it early and it’s tough, it likely still needs more time.
I had a very large crock pot roast (almost 7 lbs) to cook & stumbled on to this recipe. Even though I left a lot of things out (didn’t seare, didn’t use beef broth *only had low sodium chicken*, didn’t use wine or potatoes or celery) this was by far the best flavored roast I’ve ever made. Before placing the roast in my pan, I had sliced a small onion & layed them on bottom of pan & then put the roast directly on top of them. I used all the seasonings mentioned, & added Cavenders Greek seasoning as well. I baked at 300* for about 5 hours until it reached 183-184*. Ohhhh my!! So tender, easy to shred, moist..and the best flavor. Will definitely use this recipe only going forward. My hubby said it’s the best he’s ever had. So glad I found it.
I am so happy to hear you loved this recipe! Thank you for sharing!
Best pot roast ever! I very much enjoyed it. Unfortunately, I’m the only non-vegetarian in my family, so I couldn’t share it.
I used a sweet red wine (similar to Manischewitz).
It was great — and it’s a great use for the wine, too (which is too sweet for drinking for most people).
Thank you!
OH. MY. GOODNESS!!!! This definitely deserves the 5 star rating and with good reason. I’ve struggled for years with my roast. And I now finally have a goto that my family LOVES!!!! This time I’m omitting the potatoes as they asked for mashed but I’m sure it will turn out fine without the potatoes. Unreal good recipe! Thank you! You’re a cooking god to me!
I’ve seen other recipes that say you do not need to peel the carrots. it doesn’t say on your recipe whether or not to peel the carrots. is peeling carrots necessary for this recipe?
They can be scrubbed or peeled. I usually peel them, but it’s not required.
Should I still brown the meat first if cooking in a crockpot? Thank you!
If time allows browning the meat adds extra flavor and is recommended. The recipe still works if you don’t brown.
hello! I don’t have a big enough pot for this in the oven, can this same recipe be used in crockpot with adjustments to the cooking times?
This can cook in the slow cooker on low for 8-10 hours or on high for 4-6 hours. Enjoy!
Can I use red cooking wine instead of regular wine?
Cooking wine should be just fine in this recipe Simon. Enjoy!
Hello what kind of wine should I use? Sorry new to this.
Hi Balvina, I use whatever I have on hand (which is usually a cabernet). It doesn’t have to be expensive to add great flavor to this pot roast. Ask your local liquor store for a full-bodied red wine and they can usually recommend something that will work well. Hope that helps!
Is there anything I can substitute wine with.
Add additional broth in place of the wine. It will change the flavor a little, but it’ll still be delicious. Enjoy Balvina!
Hey! I made this pot roast months ago and it was amazing and extremely flavor. I’m making it again for christmas but I am making 6.5 pounds of chuck-roast for my family of 7 and for the searing of the meat part two 3 pound chuck-roasts don’t fit in my pot for the first part (even though I have one of those big chef pots) so I was going to do one chuck-roast in the pot, sear it like it says, transfer it to the pan and set it aside, do the second chuck-roast and then put both of them in the big pan i have and transfer it into the oven. Do you think it’s bad that the first chuck-roast piece will be cooled down while I cook the first one on the stove top or will it be okay since the oven will reheat it?
This will work just fine Marianna! If the roasts and the pan are larger you may need add extra cooking time.
Does the roast need to be submerged in the wine/broth or is it ok that half is out of the mixture?
The roast does not need to be fully submerged in this recipe Alexandria. Enjoy!
I made this last night for my mother-in-law, who is known far and wide for her ‘pot roast’. (I am aware that this was a strategic error on my part to choose pot roast for dinner). This recipe stood up to the test, and according to my husband who has been eating mom’s PR for 50 years, it was better than hers!!!
Thank you for saving my reputation, lol.
What a compliment! I am so happy to hear this recipe was a hit Christine!
Hi! How many quarts is a large Dutch oven? I have a 5.5 quart pan but I’m thinking that’s way too small? Thanks
I use a large dutch oven for this pot roast recipe, about 7 to 8 quarts. As long as your roast fits in your dutch oven it should be fine Mel!
Do the potatoes and carrots really take 2 hours?
The exact cooking time will depend on the size of your vegetables, but I do find they need to full time to cook until fork tender. I hope this helps David!
Hi I plan on making this today! Would baby carrots be a good substitute for regular carrots? (To save a little time on peeling and cutting of course). Also I’m thinking about adding in the tomato paste. What step would that be? Thank you!
Baby carrots would work just fine!