Feast your eyes on this Classic Pot Roast — the ultimate comfort food! This timeless dish features melt-in-your-mouth beef, tender potatoes, sweet carrots, and a rich, savory broth that warms you from the inside out. With hundreds of ⭐⭐⭐⭐⭐ reviews, this pot roast is guaranteed to be a hit at your dinner table too!
Why You’ll Love This Classic Pot Roast
When cold weather rolls in, nothing beats the aroma of a slow-cooked beef pot roast simmering away in the kitchen. This recipe transforms a humble chuck roast into a tender, flavorful masterpiece surrounded by buttery potatoes, perfectly cooked carrots, and a hearty broth.
The secret? Patience and low, slow cooking. The longer the beef braises, the more tender and flavorful it becomes. With simple steps and just a few ingredients, you can create a restaurant-quality dinner right at home.
In this guide, you’ll learn how to make pot roast three ways — in the oven, slow cooker, or pressure cooker — so you can choose whichever method suits your schedule best.
Best Cuts of Meat for Pot Roast
The best pot roast starts with the right cut of beef. You’ll want a well-marbled, tougher cut that becomes tender when braised:
- Chuck Roast: The classic choice for pot roast — juicy, affordable, and shreds beautifully after slow cooking.
- Brisket: Becomes rich and tender but holds its shape when sliced.
- Round Roast: Leaner and slightly firmer, but flavorful if cooked precisely and not overdone.
Pro Tip: Look for visible marbling (white streaks of fat) throughout the meat — it’s the key to that fall-apart texture.
Ingredients You’ll Need
All you need are a few simple, wholesome ingredients to make this classic comfort meal:
- 3 lb Chuck Roast (shoulder cut) – Seasoned generously with salt and pepper.
- 2 tbsp Olive Oil – For searing the beef.
- 1 Onion, chopped – Adds natural sweetness.
- 3 cloves Garlic, minced – For depth of flavor.
- 1 tbsp Tomato Paste – Enriches the broth and adds umami.
- 2 tbsp All-Purpose Flour – Thickens the sauce (see gluten-free options below).
- 1 cup Red Wine – Adds incredible depth. Substitute with more beef broth or grape juice if you prefer no alcohol.
- 32 oz Beef Broth or Stock – The base of your savory braising liquid.
- 2 lb Small Yellow Potatoes – Waxy potatoes hold their shape beautifully.
- 1 lb Carrots, cut into chunks – Sweet, tender, and classic.
- 2 Bay Leaves – Infuses the broth with herbal aroma.
- Fresh Thyme – Adds earthiness; rosemary works too.
- Fresh Parsley or Cilantro – For garnish.
How to Make Classic Pot Roast
I recommend making this recipe in a cast iron Dutch oven — it retains heat beautifully and ensures even cooking.
Step 1: Sear the Beef
Preheat your oven to 350°F (175°C).
Season the chuck roast generously with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides (about 15 minutes total) until deeply browned. Transfer to a plate and set aside.
Tip: If your roast isn’t tied, use butcher’s twine to keep its shape while cooking. This helps it cook evenly and makes it look stunning when served.
Step 2: Sauté the Aromatics
In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant and translucent, scraping up any browned bits (that’s flavor!).
Stir in the tomato paste and flour. Work quickly here — the mixture will become thick and dry.
Step 3: Deglaze and Build Flavor
Pour in the red wine to deglaze the pot, scraping the bottom as it bubbles. Let it reduce slightly (1–2 minutes). Then, stir in the beef broth, thyme, and bay leaves. Mix well to combine.
Step 4: Add the Beef and Vegetables
Return the seared roast to the pot. Nestle the potatoes and carrots around the beef, ensuring they’re partially submerged in the broth. Cover with a tight-fitting lid.
Step 5: Slow Cook to Perfection
Transfer the Dutch oven to your preheated oven. Cook for 2½ to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Step 6: Serve and Enjoy
Remove the bay leaves and thyme sprigs. Slice or shred the beef, then ladle the rich sauce and vegetables over top. Garnish with fresh parsley or cilantro, and serve warm.
Variations & Customizations
✨ Add more veggies: Pearl onions, parsnips, rutabaga, or turnips make great additions.
🥘 Make a pot roast gravy: Strain the broth through a fine mesh sieve. Return the liquid to the pot, whisk in a flour-water slurry, and cook until thickened.
🌾 Gluten-free option: Use tapioca, potato, or arrowroot starch instead of flour for thickening.
🍷 No-wine version: Substitute wine with beef broth or unsweetened grape juice.
Storage & Reheating Tips
- Store: Cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freeze: Store in a freezer-safe container for up to 3 months.
- Reheat: Thaw overnight, then warm gently in the oven at 350°F (175°C). If the roast looks dry, add a splash of beef broth before reheating.
Tools You’ll Need
For best results, use a heavy-duty Dutch oven.
- I love the Le Creuset 5.5 qt Enameled Cast Iron Dutch Oven for its heat retention and durability (the “Rosemary” color is discontinued but other shades are available).
- For a more budget-friendly option, the Lodge 6-Quart Enameled Cast Iron Dutch Oven performs beautifully at a fraction of the cost.
Classic Pot Roast Recipe
Prep Time: 5 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 25 minutes
Servings: 6
Cuisine: American Comfort Food
Course: Main Course
Ingredients
- 3 lb Chuck Roast
- Salt & Pepper, to taste
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Tomato Paste
- 2 tbsp Flour (or GF alternative)
- 1 cup Red Wine
- 32 oz Beef Broth
- 2 lb Yellow Potatoes
- 1 lb Carrots, cut into chunks
- 2 Bay Leaves
- Fresh Thyme
- Fresh Parsley or Cilantro, for garnish
Instructions
- Preheat oven to 350°F. Season beef generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides, then set aside.
- Add onions and garlic; sauté until soft. Stir in tomato paste and flour.
- Deglaze with wine, then add beef broth, thyme, and bay leaves.
- Return beef to the pot. Add carrots and potatoes around the roast. Cover and cook 2½–3 hours, until tender.
- Garnish with parsley or cilantro and serve hot.