This pot roast recipe delivers fall-apart tender beef, perfectly cooked vegetables, and a flavorful, savory gravy—all made in one pot. It’s simple to prepare, feeds a crowd, and makes the whole house smell incredible. Whether you use a slow cooker, oven, or stovetop, this recipe is a reliable favorite that’s both delicious and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chuck roast (or brisket or round roast)
Salt
Black pepper
Garlic powder
Olive oil
Yellow onion, sliced
Garlic, minced
Carrots, peeled and cut into large chunks
Potatoes (Yukon gold or russet), cut into chunks
Beef broth
Worcestershire sauce
Tomato paste (optional, for depth of flavor)
Fresh rosemary (or dried)
Fresh thyme (or dried)
Bay leaf
Directions
Pat the chuck roast dry and season all sides with salt, pepper, and garlic powder.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
In the same pot, add onions and sauté for 2–3 minutes. Add garlic and cook for another 30 seconds.
Stir in tomato paste (if using), then deglaze the pot with a splash of beef broth, scraping up any browned bits.
Return the roast to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
Bring to a simmer, then cover and cook in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until the beef is fork-tender.
Remove the roast and vegetables from the pot. Optional: simmer the remaining liquid on the stovetop to reduce and thicken into a gravy.
Slice or shred the roast and serve with vegetables and gravy.
Servings and timing
This recipe serves 6 and takes approximately 4 hours total, including 20 minutes of prep time and 3.5 to 4 hours of cooking time.
Variations
Slow Cooker: Transfer everything to a slow cooker after searing and cook on low for 8 hours or high for 4–5 hours.
Instant Pot: Pressure cook for 60–70 minutes, then allow natural release for 10–15 minutes.
Wine Addition: Add a splash of red wine when deglazing for extra depth.
Different Veggies: Add parsnips, celery, or mushrooms for variety.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium heat until warmed through. This dish also freezes well—store cooled pot roast and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of meat is best for pot roast?
Chuck roast is ideal due to its marbling and tenderness after slow cooking. Brisket and round roast also work well.
Can I make pot roast ahead of time?
Yes, pot roast tastes even better the next day. Reheat gently for best results.
Do I have to sear the roast first?
Searing adds flavor, but if you’re short on time, you can skip it—especially in the slow cooker.
Can I use baby carrots and small potatoes?
Yes, baby carrots and halved baby potatoes work great and save prep time.
How do I thicken the gravy?
After cooking, remove the roast and veggies, then simmer the liquid and add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken.
Can I make this in a Dutch oven?
Absolutely. A Dutch oven is perfect for stovetop-to-oven cooking and keeps everything tender and flavorful.
What if my roast is still tough?
It likely needs more time. Keep cooking until it becomes fork-tender.
Can I use frozen meat?
It’s best to thaw the meat before cooking to ensure even cooking and proper seasoning.
Should I peel the potatoes?
It’s up to you. Yukon gold potatoes have thin skins and don’t need peeling, but russets should be peeled.
What should I serve with pot roast?
It’s complete on its own but pairs well with crusty bread, a side salad, or green beans for added color.
Conclusion
This classic Pot Roast recipe is a tried-and-true favorite for good reason—it’s hearty, comforting, and packed with flavor. Whether you’re feeding a family or planning for leftovers, this meal is simple, satisfying, and always a hit. Once you master this version, you’ll want to make it part of your regular dinner rotation.
This classic Pot Roast recipe delivers tender, slow-cooked beef with savory vegetables and a rich, flavorful gravy. Perfect for cozy dinners or family gatherings, it’s a one-pot comfort food that never fails to impress.
Ingredients
3–4 lb chuck roast (or brisket or round roast)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
4 carrots, peeled and cut into large chunks
4–5 Yukon gold or russet potatoes, cut into chunks
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste (optional)
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
Instructions
Preheat oven to 300°F (150°C).
Pat the roast dry and season all sides with salt, pepper, and garlic powder.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
In the same pot, add onions and sauté for 2–3 minutes. Add garlic and cook for 30 seconds.
Stir in tomato paste (if using), then deglaze with a splash of beef broth, scraping up browned bits.
Return roast to the pot. Add carrots, potatoes, remaining beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
Bring to a simmer, then cover and transfer to the oven. Cook for 3.5 to 4 hours, or until the roast is fork-tender.
Remove roast and vegetables. Optional: simmer remaining liquid on stovetop to reduce and thicken into gravy.
Slice or shred the roast and serve with vegetables and gravy.
Notes
Searing adds flavor but can be skipped in a pinch, especially with a slow cooker.Add red wine when deglazing for extra richness.Use baby carrots and small potatoes to save time.Thicken gravy with a cornstarch slurry after cooking.Pot roast is even better the next day—great for leftovers.
