Pot Roast Recipe

This Pot Roast Recipe is one of my favorite all-time comfort meals. It’s hearty, flavorful, and slow-cooked until the meat is melt-in-your-mouth tender and surrounded by rich gravy, tender vegetables, and savory herbs. Whether I make it for Sunday dinner, a cozy weeknight, or to impress guests, it’s always a warm and satisfying crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and incredibly delicious. Once everything is in the pot, I can just let it slowly braise until it’s fall-apart tender. The flavor gets better the longer it cooks, and the leftovers (if there are any) are just as good the next day. It’s the kind of meal that fills the house with amazing aromas and brings everyone to the table hungry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast (about 3–4 pounds)
• Salt
• Black pepper
• Olive oil
• Yellow onions (quartered)
• Garlic cloves (smashed or minced)
• Carrots (cut into chunks)
• Potatoes (Yukon gold or red, halved or quartered)
• Beef broth or stock
• Tomato paste (optional, for richness)
• Worcestershire sauce
• Fresh thyme
• Fresh rosemary
• Bay leaf

Directions

1. I start by patting the chuck roast dry and seasoning it generously with salt and pepper.
2. In a large Dutch oven or heavy pot, I heat olive oil over medium-high heat and sear the roast on all sides until deeply browned. Then I set it aside.
3. In the same pot, I sauté the onions and garlic for a few minutes until softened, scraping up any browned bits.
4. I stir in tomato paste (if using), then deglaze with a splash of broth.
5. I return the roast to the pot and add carrots, potatoes, broth, Worcestershire sauce, and the herbs.
6. I bring everything to a simmer, cover, and transfer it to a preheated oven at 300°F (150°C). I let it cook for 3–4 hours, or until the roast is fork-tender.
7. Once done, I remove the roast and veggies, discard the bay leaf, and simmer the remaining liquid on the stove to reduce it into a rich gravy.
8. I slice or shred the roast and serve it with the vegetables and plenty of sauce on top.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 3 to 4 hours
Total time: 3½ to 4½ hours

Variations

Sometimes I use sweet potatoes or parsnips for a different twist on the veggies. I’ve also added a splash of red wine along with the broth for deeper flavor. If I want it thicker, I whisk a cornstarch slurry into the simmering gravy at the end. And for extra richness, I stir in a spoonful of butter just before serving.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store the meat, veggies, and sauce in an airtight container and reheat them together on the stove or in the microwave. It also freezes well—I portion it out with some sauce in freezer-safe containers for up to 3 months. I thaw overnight in the fridge and reheat gently when ready to eat.

FAQs

What’s the best cut of meat for pot roast?

I use a well-marbled chuck roast—it gets super tender during braising and stays juicy. Brisket or bottom round also works.

Can I make this in a slow cooker?

Yes, after searing the meat and sautéing the veggies, I transfer everything to a slow cooker and cook on low for 8 hours or high for about 4–5 hours.

Can I make it ahead of time?

Absolutely. In fact, I find the flavor gets even better the next day. I refrigerate the pot overnight, then reheat and serve.

How do I make the gravy thicker?

After removing the roast and veggies, I simmer the cooking liquid and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) until it thickens to my liking.

Can I use dried herbs instead of fresh?

Yes, I use about 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary if fresh isn’t available.

Conclusion

This Pot Roast Recipe is a classic for good reason—it’s deeply flavorful, wonderfully tender, and so satisfying. Whether I’m making it for a family dinner or just craving something cozy and traditional, it always delivers. Once I tried this slow-braised method, I never looked back.

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