Perfect Pot Roast Recipe

Every home cook should have a Classic Pot Roast Recipe in the repertoire. It’s an easy dish to make and is the perfect comfort food when friends and family gather, and you don’t want to spend all day in the kitchen.

Made with simple pantry ingredients, this tender, apart Beef Roast is slow-cooked and served with a hearty gravy, potatoes, and carrots, creating a delicious one-pot meal.

This is my favorite roast beef recipe but if you’re looking for another tender and delicious beef recipe, my Guinness Beef Stew is OMG delicious!

Perfect for Sunday Supper, this tender and juicy Pot Roast is easy enough for even the novice cook to make.

Although thought of as an American Dish, the origins of pot roast can be traced back to medieval times when tough cuts of meat were cooked in a pot with vegetables and liquid to make a very filling and hearty meal.

Over the years, Pot Roast evolved into a popular and comforting dish that was made in many European countries before finally making its way to America, where it became the Classic Sunday Dinner  Pot Roast.

Ingredients to make Pot Roast

Let’s start by gathering the ingredients we need to make Classic Pot Roast. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

• boneless chuck roast generously seasoned with salt and black pepper
• olive oil
• onion chopped
• carrots 
• celery 
• garlic 
• fresh rosemary 
• fresh thyme
• bay leaf
• beef broth
• red wine
• baby potatoes (Yukon gold or red potatoes)
• unsalted butter
• all-purpose flour

*some recipes include tomato paste; I didn’t feel this recipe needed it, but feel free to add tomato paste, Worcestershire sauce, dijon mustard, and your favorite herbs to make this recipe your own.

What cut of beef is best for pot roast?

When it comes to pot roast the beef needs to have the right balance of fat and connective tissue, so when it breaks down during the slow cooking process, the results yield a tender and flavorful roast. Pot roast is traditionally made using the tougher cuts of beef that are well-marbled with fat. As the beef cooks, the marbled fat breaks down and tenderizes the meat.

• Chuck – My first choice is a boneless chuck roast. It’s affordable and was made for braising.
• Brisket – Brisket is also an excellent choice for pot roast. It braises well and makes a deliciously tender roast that is easy to slice.
• Round – Top Round is the last choice as it has the potential to be juicy and flavorful. The problem is that it’s very lean compared to chuck and brisket. So it’s important not to overcook the roast, or it will dry out. 

How to make Pot Roast

• Allow the roast to sit covered and unrefrigerated for 1 -1½ hours to come to room temperature before cooking.
• Pat dry the roast with paper towels and season generously with salt and black pepper.

• Heat one tablespoon of olive oil over medium-high heat in a large Dutch oven or a large pot with a lid. Sear the roast in the hot pot until browned, turn the roast, and continue to sear all the sides. 3-4 minutes per side. Add additional oil as needed.
• Remove the roast from the pan. Add the onions, carrots, celery, and garlic to the pot with additional olive oil as needed.
• Let the veggies cook for 3-4 minutes.
• Add the roast back to the pan, along with the beef broth, red wine, and herbs.
• Bring to a light boil on the stovetop over medium-high heat. Cover and reduce heat to simmer.

Cook for 2 hours on simmer, then add the baby potatoes to the pot. Continue to simmer for another 1½ – 2 hours until potatoes are fork tender and the internal temperature of the meat is between 190°F and 205°F.

Scrape the bottom of the pan to release all the tasty browned bits, before removing the liquids to make the gravy.

How to make beef gravy

• Add two tablespoons of all-purpose flour to two tablespoons of melted butter.
• Allow to cook over low heat for 2-3 minutes and set aside until needed.
• Bring the liquids from the pot roast to a light boil.
• Add one cup of the liquid to the roux.
• Mix until well blended.
• Add the roux mixture to the rest of the liquids and whisk until well blended. Taste and reseason as needed.

You’re going to love this oh-so-delicious fork-tender, melt-in-your-mouth pot roast. Served with whole baby potatoes, chunks of sweet carrots, and a perfectly seasoned beef gravy.

Wouldn’t you love to sit down to dinner without spending hours in the kitchen? This pot roast is the perfect Sunday dinner without all the work!

How to cook pot roast in the oven:

• Preheat the oven to 275 degrees F.
• You will need a Dutch Oven or large pot for this method.
• Follow the recipe instructions until it’s time to cover and slow-cook the roast.
• At this point, cover the roast with a lid or aluminum foil and allow it to roast for 3-4 hours or until the internal temperature of the meat is between 190°F and 205°F.
• When the Dutch oven pot roast is finished cooking, follow the instructions for making the gravy.

How to cook pot roast in a slow cooker:

• Sear the roast in a large pan or if your slow cooker has the capabilities in your slow cooker. Follow the instructions for this process.
• Follow the recipe instructions until it comes to cooking the pot roast. Cook the beef roast for 6-8 hours at a low temperature or until it’s falling apart. The low setting is the preferred method for a roast this size. You don’t want to rush the process.
• Follow the instructions for making the gravy,.

Recipe FAQ’s

More Beef Recipes You’ll Love!

Perfect Pot Roast Recipe

Chef Dennis Littley

Every home cook should have a Classic Pot Roast Recipe in the repertoire. It's an easy dish to make and is the perfect comfort food when friends and family gather and you don't want to spend all day in the kitchen.

5 from 28 votes

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Entree

Cuisine American

Servings 8

Calories 519 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoon olive oil
• 3½ pounds chuck roast seasoned with salt and black pepper
• 1 large onion chopped- about 2 cups
• 4 large carrots cut into 2 inch pieces
• 2 stalks celery chopped
• 4 cloves garlic chopped
• 1 sprig rosemary fresh
• 2 sprigs thyme fresh
• 1 bay leaf
• 2 cups beef broth more if needed
• 1 cup dry red wine
• 1 pound baby potatoes yukon gold or red bliss

Roux

• 2 tablespoon all-purpose flour
• 2 tablespoon unsalted butter

Instructions

 

• Allow the roast to sit covered and unrefrigerated for 1 -1½ hours to come to room temperature before cooking.
• Pat dry roast with paper towels and season the roast with salt and black pepper.
• Heat 1 tablespoon olive oil over medium-high heat in a large dutch oven or a large pot with lid.
• Sear the roast in the hot pot until browned, turn the roast and continue to sear all the sides. 3-4 minutes per side, add additional oil as needed.
• Remove the roast from the pan.
• Add the onions, carrots, celery, and garlic to the pot with additional olive oil as needed. Let the veggies cook for 3-4 minutes.
• Add the roast back to the pan, along with the beef broth, red wine and herbs.
• Bring to a simmer on the stovetop over medium-high heat.
• Cook for 2 hours on simmer, then add the baby potatoes to the pot. Continue to simmer for another 1½ – 2 hours until potatoes are fork tender or until the internal temperature of the meat is between 190°F and 205°F.
• Discard the bay leaf and remove and drain the liquid to make the gravy.
• Keep beef covered while making the gravy.

Gravy

• While the pot roast is cooking add two tablespoons of all-purpose flour to two tablespoons of melted butter. Allow to cook over low heat for 2-3 minutes and set aside until needed.
• Bring the liquids from the pot roast to a light boil. Add one cup of the liquid to the roux, mixing until well blended.
• Add the roux mixture into the rest of the liquids and whisk until well blended.
• Reseason as needed and serve with the pot roast and vegetables.

Notes

How to cook pot roast in the oven:

• Preheat the oven to 275 degrees F.
• You will need a Dutch Oven or large pot for this method.
• Follow the recipe instructions until it’s time to cover and slow-cook the roast.
• At this point, cover the roast with a lid or aluminum foil and allow to roast for 3-4 hours or until the internal temperature of the meat is between 190°F and 205°F.
• When the Dutch oven pot roast is finished cooking, follow the instructions for making the gravy.

How to cook pot roast in a slow cooker:

• Sear the roast in a large pan or, if your slow cooker has the capability, in your slow cooker. Follow the instructions for this process.
• Follow the recipe instructions until it comes to cooking the pot roast. Cook the beef roast for 6-8 hours on low temperature or until it’s falling apart. The low setting is the preferred method for a roast this size. You don’t want to rush the process.
• Follow the instructions for making the gravy,.

Nutrition

Calories: 519kcalCarbohydrates: 18gProtein: 41gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 144mgSodium: 414mgPotassium: 1087mgFiber: 3gSugar: 3gVitamin A: 6142IUVitamin C: 16mgCalcium: 70mgIron: 5mg

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