A perfectly cooked pot roast is one of the most comforting dishes in the world. Tender beef that practically melts when you press your fork into it, vegetables infused with deep savory flavor, and a rich, glossy gravy that ties everything together — it’s a dish that speaks the language of comfort, warmth, and satisfaction. Although pot roast appears simple on the surface, the secret lies in slow cooking, careful seasoning, and building layers of flavor. This recipe will guide you through the process in a way that’s easy to follow, even if you’re new to braising.
INGREDIENTS
For the Roast
3–4 lb (1.3–1.8 kg) beef chuck roast (boneless or bone-in)
2 tablespoons vegetable oil or olive oil
Salt and pepper to taste (start with at least 2 teaspoons of salt)
1 large onion, diced or sliced
4 cloves garlic, minced
3 medium carrots, chopped into chunks (or use whole baby carrots)
1½ lbs baby potatoes (gold, red, or mixed)
2 stalks celery, chopped
2 tablespoons tomato paste
3 cups beef broth (or more as needed)
1 cup red wine (optional but recommended)
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon paprika
Fresh parsley for garnish
For the Gravy
2 tablespoons butter
2 tablespoons flour
1–2 cups braising liquid from the pot roast
Optional: a splash of cream for richness
Salt and pepper to taste
INSTRUCTIONS
- Prepare and season the roast
Begin by patting your beef roast dry with paper towels. Removing surface moisture allows for a better sear, which means more flavor. Season generously on all sides with salt, pepper, and paprika. Don’t be shy — this step builds the foundation of flavor.
- Sear the roast
Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tablespoons of oil. When the oil is shimmering, carefully place the roast inside. Allow it to sear without moving it for 3–4 minutes per side. You want a deep brown crust because that browning adds a rich savory note to the finished dish.
Once all sides are seared — including the edges — remove the roast and set it aside on a plate.
- Build your flavor base
In the same pot, add the onions, celery, and carrots. Cook them for about 5–7 minutes, stirring occasionally, until they soften and pick up some color. Add the minced garlic and cook for one more minute, just until fragrant.
Next, add the tomato paste. Stir it into the vegetables and cook for 2–3 minutes to deepen its flavor and remove its raw taste.
- Deglaze the pot
Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon. The browned bits — called “fond” — are full of flavor and will enrich the sauce. Allow the wine to simmer for 2–3 minutes to burn off the alcohol.
Add the beef broth and Worcestershire sauce. Stir everything together.
- Add the roast back to the pot
Return the beef roast to the pot. Nestle it into the vegetables. Add the bay leaves, thyme, and rosemary. Scatter the baby potatoes around the roast.
If the liquid does not come at least halfway up the sides of the roast, add a bit more broth or water.
- Slow-cook the roast
You can cook this pot roast using one of three methods:
Oven (recommended)
Cover the Dutch oven with its lid and place it in a preheated oven at 300°F (150°C) for 3.5–4.5 hours, or until the beef is fork-tender.
Stovetop
Cover and simmer over low heat for 3–4 hours, checking occasionally to make sure the liquid hasn’t reduced too much.
Slow Cooker
Transfer everything to a slow cooker and cook on:
Low: 7–8 hours
High: 4–5 hours
Regardless of method, the roast should be so tender that it pulls apart easily.
- Remove the roast and vegetables
When the roast is done, carefully lift it from the pot. Remove the potatoes and carrots as well. Place everything on a platter and keep warm.
Strain the braising liquid if you want a smoother gravy, or leave the bits in for texture.
MAKE THE GRAVY
- Prepare a roux
In a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly. Cook the roux for about 2 minutes — you want it lightly golden, not dark.
- Add the braising liquid
Slowly pour 1–2 cups of the pot roast braising liquid into the roux while whisking. The mixture will thicken into a smooth gravy. If it gets too thick, add more liquid until you reach your desired consistency.
Optional: add a splash of cream for extra richness.
Taste and adjust seasoning with salt and pepper.
- Serve
Slice or shred the pot roast. Pour gravy generously over the top. Arrange the potatoes and carrots around it, and sprinkle with fresh parsley.
TIPS FOR THE BEST POT ROAST
- Choose the right cut of beef
Chuck roast is ideal because it becomes tender when cooked low and slow. Brisket or bottom round can also be used but may require longer cooking.
- Don’t skip the sear
A proper sear adds deep flavor to the finished dish. It’s worth the extra few minutes.
- Use broth + wine
Wine adds complexity, but if you don’t use alcohol, just replace it with more broth.
- The longer it cooks, the better
If the meat still feels tough after the recommended time, it simply needs more cooking, not more liquid.
- Make-ahead option
Pot roast tastes even better the next day because the flavors meld together.
VARIATIONS
Garlic-Herb Pot Roast
Replace the tomato paste with 6–8 cloves of garlic and use extra rosemary.
Creamy Mushroom Pot Roast
Add a pound of sliced mushrooms to the pot during the last hour of cooking and stir cream into the gravy.
Spicy Pot Roast
Add 1–2 teaspoons red pepper flakes and a splash of hot sauce to the broth.
Balsamic Pot Roast
Replace half the wine with balsamic vinegar for a tangy, sweet twist.
SERVING IDEAS
Serve with mashed potatoes, egg noodles, or rice.
Pair with roasted vegetables or a fresh salad.
Serve the leftovers inside sliders, tacos, or shredded over pasta.