Pot Roast

Pot Roast is a beloved classic that brings comfort and warmth to any table. This dish features a well-seasoned beef roast slowly braised with aromatic vegetables and herbs until fork-tender, all nestled in a rich, savory gravy. It’s the kind of hearty, soul-satisfying meal that’s perfect for family gatherings, Sunday dinners, or any time you crave a cozy, home-cooked dish.

Why You’ll Love This Recipe

• Incredibly tender and flavorful with minimal hands-on time
• Makes a complete one-pot meal with meat and vegetables
• Excellent for leftovers — even better the next day
• Can be made in the oven, slow cooker, or pressure cooker
• Comfort food at its finest, ideal for cold days or hearty cravings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3–4 lb chuck roast (or similar cut)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into chunks
• 3–4 Yukon gold or red potatoes, cut into chunks
• 2 tablespoons tomato paste
• 2½ cups beef broth
• ¾ cup dry red wine (optional, can substitute more broth)
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

directions

this recipe

1. Preheat oven to 300°F (150°C) if using the oven method.
2. Season the roast generously with salt and pepper on all sides.
3. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. In the same pot, sauté the onions and garlic for 2–3 minutes until fragrant. Stir in the tomato paste and cook another minute.
5. Deglaze the pot with red wine (if using), scraping up the browned bits. Let it simmer for 2 minutes.
6. Add beef broth, Worcestershire sauce, herbs, and bay leaves. Return the roast to the pot. Add carrots and potatoes around the meat.
7. Cover and cook in the oven for 3–4 hours, or until the meat is fall-apart tender.
8. Remove the roast and vegetables. Skim fat from the surface of the liquid. Simmer the remaining liquid on the stovetop to reduce if a thicker gravy is desired.
9. Slice the roast or shred it, and serve with the vegetables and gravy.

Servings and timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 3.5 to 4 hours (or 8 hours on low in slow cooker)
• Total Time: 4 hours (varies by method)

Variations

• Use sweet potatoes or parsnips instead of regular potatoes
• Add mushrooms for extra earthiness
• Make it in the slow cooker: 8 hours on low or 4–5 on high
• Try it in an Instant Pot: 60–70 minutes under high pressure
• Add a splash of balsamic vinegar for a tangy depth of flavor

storage/reheating

• Store in an airtight container in the refrigerator for up to 4 days
• Reheat gently in a pot on the stove or in the microwave with a bit of broth
• Freeze leftovers for up to 3 months; thaw overnight in the fridge before reheating

FAQs

What is the best cut of beef for pot roast?

Chuck roast is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat.

Can I make this without wine?

Yes, simply replace the wine with more beef broth or even a splash of balsamic vinegar for extra flavor.

Do I have to brown the meat first?

Searing adds depth and flavor, but you can skip it in a pinch, especially in the slow cooker.

Can I add other vegetables?

Absolutely—turnips, rutabaga, mushrooms, or celery are great additions.

How do I thicken the gravy?

Simmer the cooking liquid until reduced or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Can I use frozen beef?

Thaw the beef completely before cooking for best results and even cooking.

How do I make it in a slow cooker?

After searing the meat and sautéing aromatics, transfer everything to the slow cooker and cook on low for 8 hours.

Is this recipe gluten-free?

Yes, as long as your broth and Worcestershire sauce are gluten-free.

Can I prep this ahead?

Yes, you can assemble everything the night before and refrigerate, then start cooking the next day.

What can I serve with pot roast?

Crusty bread, a green salad, or buttered noodles make great sides.

Conclusion

Pot Roast is a timeless, satisfying meal that never fails to comfort and impress. With its melt-in-your-mouth beef, hearty vegetables, and rich gravy, it’s the kind of dish that turns an ordinary day into something special. Easy to customize and perfect for leftovers, it’s a recipe you’ll come back to again and again.

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