Feast your eyes on this Classic Pot Roast. This recipe includes all the crave-worthy elements that make pot roast a family favorite, including melt-in-your-mouth meat, potatoes, carrots, and a rich, warming broth. Oven, Instant Pot, and slow cooker instructions included.
As New Englanders, the best way we gear up for a long, cold winter is with a Classic Pot Roast. Using these step-by-step instructions, you’ll learn how to transform a typically tough chuck roast into a fall-apart-tender pot roast surrounded by soft potatoes, succulent carrots, and a soul-warming, nourishing broth.
It’s comfort food that’s wonderful and warming! Just as much so as my Hearty Beef Stew and Balsamic Braised Short Ribs, or this holiday favorite Classic Prime Rib Roast.
The best part about preparing a crowd-pleasing classic Sunday pot roast is that it’s very easy. The proper technique, however, takes patience. The longer it cooks, the more flavorful and tender the beef becomes.
I’ll walk you through how to make traditional pot roast in a dutch oven, pressure cooker, and slow cooker. As a result, you’ll make the perfect pot roast every time!
What type of meat is best for pot roast?
Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from:
- Chuck – You can’t go wrong with a shoulder chuck roast. It’s affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.
- Brisket – Braised brisket becomes deliciously tender and still sliceable.
- Round – Round has the potential to be juicy and flavorful, but it’s very lean compared to chuck and brisket. Therefore, it’s important to cook it precisely and be careful not to dry it out.
Ingredients and substitutions
The ingredients in this pot roast recipe are fairly common and should be easy to find:
- Beef - Shoulder cut chuck roast is my pick for pot roast. It has outstanding marbling and is perfect for braising at a low temperature over several hours.
- Onion and garlic - Two important aromatic elements that not only make your pot roast taste amazing, but also fill your home with a wonderful aroma.
- Flour - All purpose flour will thicken the red wine and beef broth sauce. If you’re gluten free, use a 1:1 gluten free flour blend, almond flour, tapioca flour, or cassava flour instead.
- Red wine - To deglaze the dutch oven and wake up the deep, rendered flavors. A dry red wine is best, like Merlot, Cabernet, or Pinot Noir. If you’d prefer to make it without alcohol, replace the wine with more beef broth or unsweetened pure grape juice.
- Beef broth – This is your primary source of liquid for braising. Use a good, quality beef broth or make bone broth from scratch.
- Herbs – I like to keep it simple with bay leaves and sprigs of thyme. To improve the presentation, garnish each serving with parsley or cilantro.
- Yellow potatoes and carrots - These are classic pot roast vegetables. If you use a different potato, make sure it’s waxy with thin, delicate skin. Avoid starchy Russet potatoes as they do not hold their shape as well.
How to make classic pot roast
I recommend making this old-fashioned pot roast in a cast iron dutch oven. The heavy, thick bottom distributes and retains heat better, resulting in evenly cooked meat. Here’s how it’s done:
Step 1: Heat the olive oil in a dutch oven or heavy-bottomed pot over medium high heat. Add the seasoned beef and brown on all sides. Transfer to a plate.
Step 2: Add the onion and garlic to the same pot and saute until soft and translucent. Next, stir in the tomato paste and flour.
Step 3: Deglaze the pot with red wine before pouring in the beef broth, thyme, and bay leaves.
Step 4: Return the seared beef to the pot and surround it with carrots and potatoes. Cover with a lid and place in a hot oven.
Step 5: Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, garnish with parsley or cilantro, and enjoy!
Slow cooker instructions
Heat olive oil in a pot on the stove, then add the seasoned beef and sear on all sides. Transfer to a plate.
In the same pot, saute the onion and garlic, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves.
Place the beef, broth mixture, carrots, and potatoes in a slow cooker. Cover with a lid and cook on High for 5 to 6 hours or on Low for 8 to 10+ hours.
Instant Pot instructions
Use Saute mode to heat the olive oil. Add the seasoned beef and sear on all sides. Transfer to a plate.
Saute the onion and garlic in the pot, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves. Return the seared beef to the pot and top with carrots and potatoes.
Seal the lid and cook on High Pressure for 60 minutes. Let the pressure naturally release for 15 minutes, then quick release the remaining pressure.
Variations
- Vegetables in pot roast - much like the classic Mississippi Pot Roast, potatoes and carrots are the classic vegetables you’ll find in pot roast but don’t feel like you need to limit yourself. Try adding chopped onion, pearl onions, parsnips, turnips, or rutabaga as well.
- Make pot roast gravy instead of red wine sauce - To do so, strain the broth mixture through a fine mesh sieve and pour the strained liquid back into the pot. Make a slurry by whisking the flour and water together, then add the slurry to the pot. Bring to a boil, whisking continuously until thickened.
- Gluten free pot roast gravy - Make a slurry with a gluten free thickening agent, like tapioca, potato, or arrowroot starch.
Serving suggestions
Pot roast with potatoes and carrots is a complete meal on its own, but adding another side or two is never a bad idea.
Serve this classic pot roast with starchy sides like crusty sliced bread or dinner rolls, creamy polenta, egg noodles, or mashed potatoes to soak up the savory, beefy juices.
For a lighter side, go with roasted vegetables, a simple salad, or fluffy riced cauliflower.
Frequently asked questions
A low temperature and slow cooking time are best here. Set your oven to 350ºF and let the roast do its thing for a full 2 hours or longer, depending on the size. Patience is key!
To make a very flavorful isn't so much about the seasoning for the beef chuck roast, and more about creating a flavorful base for the sauce. Don't worry about covering up the chuck roast with a mix of dry rub but rather season generously with salt and pepper (pre-browning) and working on the base for the roast.
The time it takes to braise pot roast in a dutch oven will depend on the size of the meat. A smaller 3 to 4-pound roast should be checked for doneness between 2 and 2½ hours. Larger roasts should be cooked for at least 3 hours.
The meat will be fall-apart tender when the pot roast is cooked and ready to eat. This happens when the internal temperature is between 190ºF to 200°F. A high internal temperature like this causes the marbled fat to melt throughout the meat, making it extra soft and tender.
Storing and freezing
Store: Let any leftover pot roast cool completely before storing it in an airtight container in the fridge for 2 to 3 days.
Freeze: Leftovers can also be kept in a freezer-safe container for 2 to 3 months. Allow the roast to thaw in the fridge before reheating. If it appears dry, pour beef broth over the top and reheat in a 350ºF oven until the meat is hot and juicy.
Hungry for more hearty beef dinners?
- Brazilian Beef Stew
- Dutch Oven Beef Stew
- Beef Stew with Carrots, Peas, and Polenta
- Lazy Day Beef Pot Pie
- Carne de Panela (Stew Beef)
Classic Pot Roast
Equipment
- Dutch Oven or Heavy Pot
Ingredients
- 3 lb chuck roast, shoulder cut
- table salt and black pepper, to taste
- 2 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour, GF flour, cassava flour* (see note of GF and Whole30)
- ½ cup red wine
- 2 cups beef broth
- 2 lb small yellow potatoes
- 1 lb carrots, chunks
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
Instructions
- Start by seasoning the beef well, on all sides with salt and pepper.
- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 ½ to 3 hours.
- When done, garnish with fresh parsley or cilantro and serve.
Notes
- Vegetables in pot roast - Potatoes and carrots are the classic vegetables you’ll find in pot roast but don’t feel like you need to limit yourself. Try adding chopped onion, pearl onions, parsnips, turnips, or rutabaga as well.
- Make pot roast gravy instead of red wine sauce - To do so, strain the broth mixture through a fine mesh sieve and pour the strained liquid back into the pot. Make a slurry by whisking the flour and water together, then add the slurry to the pot. Bring to a boil, whisking continuously until thickened.
- Gluten free pot roast gravy - Make a slurry with a gluten free thickening agent, like tapioca, potato, or arrowroot starch.
Kirsti Frazier says
I made to the family last night and it was a serious cloud pleaser- and so easy to make. Thanks, Silvia!
Silvia Ribas says
Very happy to hear and thanks for your feedback Kirsti, I truly appreciate it!
Pablo says
Can I make this recipe in an electrical pressure pot or stainless steel pot? If so, how long is the cooking time? I don't have a clay pot 😔
Silvia Ribas says
Hi Pablo, yes you can make this pot roast recipe in both pressure cooker and steel pot. The pot I use is cast iron. A steel pot will require the same time in oven, just check during that last hour to make sure it is not sticking to the bottom. As for the instant pot I have cook for an hour with good results. hope this helps
Laura Ray says
Delicious recipe...loved the broth consistency and flavors. Made just as the recipe stated with red wine and all purpose flour. Baked for 3 hours at 350 degrees. The meat was fall apart tender and vegetables perfect. Thanks for a wonderful guide for an old classic.
Silvia Ribas says
You are very welcome Laura, I am so glad this recipe worked well for you! 🙂
Karen Gaye Beck says
This classic roast is a "Crowd Pleaser". I'm uniquely abled, so had to continue cooking on simmer in the same Dutch oven.
Delicious and savory, more so the next day!
Silvia Ribas says
Thanks Great Karen, so good to hear! xo, Silvia
CLG says
Can this be made in a crock pot?
Silvia Ribas says
It certainly can! be sure to cook for as long as possible so the meat is like falling apart, juicy and delicious. Have fun!
Gabrielle Falk says
That's the exact same question I was going to ask! The recipe sounds absolutely yummy. What sort of a time guide would you recommend for a slow cooker (crock pot). ie how many hours on hi, or how many hours on low. My slow cook, is just basic. Put stuff in and nice stuff comes out (hopefully). TKU Gabrielle (from Sydney Australia)
Silvia Ribas says
Hi Gabrielle, you can cook on high for 5-6 hours or 8-10 hours (or more) on low. Hope this helps. Let me know how it comes out!
Susan Russo says
Hi so far so good Thanxs was wondering do I put the verges in at the very beginning and they will cook for the 21/2 hrs?
Silvia Ribas says
I do! but don't submerge the veggies in liquid. Let them sit on top, cook with dutch oven covered. They come out perfect!
Susan Russo says
Hi so far so good Thanxs was wondering do I put the veges in at the very beginning and they will cook for the 21/2 hrs?
Susan Russo says
Just wondering if the veges go in at the same time we start the meat in the oven? That would be 2 1/2 hrs ?
Silvia Ribas says
If you are NOT comfortable cooking them for this long, add them in half -way, but I can tell you that I always add the veggies in the beginning and they cook perfect, but they are not fully submerged in liquid! Hope this helps. Silvia
Jeanette Chiusano says
Can you make this recipe on top of the stove? Would it be for the same amount of time?
Silvia Ribas says
Hi Jeanette, this recipe will work on stove top but it will require a bit more attention as the liquid will evaporate a bit faster. Cook on medium low - low heat, keep cover on and check often to see if you need to add more liquid. It should take about the same time. If possible cook in oven but it is possible to cook on stove top too.
Robyn says
Told spouse we were having it roast and he looked aghast! Too many failed attempts I think. No words when he tasted it…literally NO WORDS he was to busy going fork to mouth and sopping up all that luxurious gravy!
Perfect recipe thank you!
Silvia Ribas says
Hi Robyn - your message made my day!! words cannot describe how happy it makes to hear that you and your husband enjoyed my pot roast recipe. No more fail attempts I take? I feels good to nail a recipe and know that you can always go back to the recipe for a delicious meal! Silvia
TG says
Can you use cornstarch in place of the flour?
Silvia Ribas says
Yes you can. Good luck!
Deborah says
If you don't have any red wine
Is there something I can use to replace the wine
Silvia Ribas says
you can substitute for red vinegar which has the acidic element, also soy or coconut aminos but only a splash, worcestershire sauce too, or you can skip this step.
Gabrielle Falk says
Drink the wine - use something else!!! haha
Sarah Hutchison says
This is my go-to pot roast recipe. I usually add mushrooms as well, and they come out so good in the gravy! I also use extra garlic and quarter the onion instead of dice. Make sure the lid is on tight or else it can turn the meat chewy instead of tender (made that mistake once). Such an amazing recipe. Thank you so much!
Silvia Ribas says
Hi Sarah, thanks for your feedback! I was so lovely to hear it, we also love this pot roast recipe. Such a classic! xoxo
Pam says
This pot roast is AMAZING
Silvia Ribas says
Thank you Pam, so happy to hear!
Francine Reisman says
Please what size cast iron Dutch oven to fit all that. Thank you
Silvia Ribas says
Sorry for the delay in replying. I used a 5qt dutch oven for this recipe size.
Becky says
This recipe was amazing!!! The flavor was fantastic. I normally wing a pot roast and have to make gravy but this has the delicious gravy ready to serve with the tender meat and veggies. Thank you for sharing!!!
Silvia Ribas says
Hi Bechy, that's so wonderful to hear! This is one of my most requested meals by friends and family, it can feed a crowd and the leftovers are even better! Thanks for taking the time to share you feedback
Cindy says
If I want to make 6 lbs of roast do I just double everything?
Silvia Ribas says
Hi Cindy, the answer is not quite. Some ingredients you need to increase such as the broth. It will make sense to also increase the veggies since there will be more servings of the roast. Oil, tomato paste and flour can remain the same. You can probably add a bit more onion and garlic (yes you can double!) Not sure how much broth you'll need, but you dont need to cover the entire roast. The steam effect in oven will cook veggies sitting on top of roast. Let me know how it comes out for you.
Eric C says
I took my roast out at 2 hours 15 min and the internal temp was 200-210. Meat was very dry. Had cooked in a Dutch oven. Wondering where I may have gone wrong. Adding in too much liquid maybe? If I did 3-4 cups would that be too much.
Silvia Dunnirvine says
Hi Eric, did you keep the lid on the dutch oven the whole time? This is key to moist roast because the beef is never exposed to air, and only moisture from the steam in the pot. I usually cover about 3/4 of the roast with liquids/ broth. Hope this helps and thanks for sharing your experience!
Pamela says
How long should I cook for a 2 pound roast?
Silvia Ribas says
A 2lb roast will likely take 2 to 2 1/2 hours to cook. Keep an eye on it around 1 hours and 50 minutes to determine how much more time it will need, if it's like 10 or 30 more.
Terri says
My husband has discerning tastes. He said, don’t ever make another pot roast recipe. This is the only one I want from now on. Said it was ‘restaurant quality’. Lol. I added two diced leeks and a cup of sliced mushrooms otherwise followed the recipe accordingly. Thanks for the great recipe!
Silvia Ribas says
Terri, this message made my day!! I am so soooo happy to hear that you enjoyed my pot roast recipe and thanks for taking the time to share your feedback, it means a lot to me!
Jenny Q says
Made this last night. It was wonderful, probably the best pot roast I’ve ever had or made. I like that the rue made initially absorbed the fat, so no fat to collect at the end and the texture of the gravy was almost velvety, not watery. Wonderful flavors! Added crusty bread for the sauce. Would definitely make again!
Silvia Ribas says
Amazing Jenny! Your description is making me hungry now, haha. Thanks so much for trying my recipe, I am so very thrilled to hear that it was a delicious success and also thanks for taking the time to share your feedback, as it means a lot to me!
Stephanie Smith says
outstanding pot roast. made it exactly as outlined. I printed this up as it is a keeper. I've made a lot of pot roast and this is easy and full of flavor.
Silvia Ribas says
That's great Stephanie, so happy to hear. Thanks for your feedback dear!
Kerry says
I used my Dutch oven for the first time today! We loved how delicious the pot roast was! Everything turned out perfectly with an amazing taste! My husband said this is a “make again” recipe, which is the highest compliment!
Silvia Dunnirvine says
Awww thanks so much for sharing your feedback Kerry! Love to hear that you and your husband enjoyed my pot roast recipe, so so glad!!
Heather Dameron says
I do not have a Dutch oven, can I transfer to a deep baking dish of appropriate size instead?
Silvia Dunnirvine says
It's important to use a dish that has a oven safe lid. The heat inside the covered pot is what's going to cook the meat and maintain its moisture.
Melanie says
Delicious pot roast. I normally do not leave comments but this was too good not to. I’m planning on making this for Christmas dinner..thanks so much!
Silvia Dunnirvine says
That's wonderful Melanie, happy to hear! and thanks for the feedback!
Ana says
My grocery store only has beef choice under blade chuck roast, or beef choice chuck steak. Would either of these work?
Silvia Dunnirvine says
Chuck roast would work best Ana. Good luck!
Annie Conley says
Hello - what is your recommendation for "precisely cooking" a top round roast, so it doesn't dry out? Thank you in advance, Annie
Silvia Dunnirvine says
Hi Annie, sorry I am only seeing our message now. The way I cook this roast with broth and in covered dutch oven or heavy pot yields very moist meat, due to the steam effect of this cooking method. Hope this helps!
Erica Mcfadgon says
Great recipe! Flavorful!
Silvia Dunnirvine says
So glad to hear!! thank you
Lynn says
I need to serve 12-14 people, so am planning a 5-6 lb roast. How long would that cook for? and is the temp the same?
Silvia Dunnirvine says
Hi Lynn! temps should be the same, don't increase to speed up. However a roast that big will take about 4-5 hours of slow cooking. My recommendations are as follows; make sure to brown the roast really well before putting in oven to get a good sear. Don't open the oven a lot to check to roast but 3 hours in check to see if there is enough liquid in the pot to keep cooking for another hour or so if needed. Reach out if you have more questions
Travis says
So I’m making this tomorrow for Christmas Eve. I just wanted to confirm, this is made in a Dutch oven and then the Dutch oven is placed inside of a traditional kitchen oven to bake?
Silvia Dunnirvine says
Yes, you got it!! Have a good time my friend. Please let me know how the roast came out
Dorothy Mims says
This recipe was a hit for New Year's Day! I've made pot roast many times, but this recipe is by far my favorite. I used the Dutch oven version. I may have used rosemary instead of thyme, but followed the directions exactly. Will definitely make this again and probably take the credit 😉
Silvia Dunnirvine says
Haha definitely take the credit 🙂 So glad to hear Dorothy and thanks for taking the time to share your feedback!
Kim stevens says
I’m going to try this but don’t have any beef broth and don’t want to use bouillon cubes.would it be ok to substitute with chicken broth?
Silvia Dunnirvine says
Absolutely yes use chicken broth. I made this tonight and used vegetable broth and water because I didn't have any beef broth either. There is plenty of flavor from browning the beed, tomato paste, red wine (optional but recommended), onions, etc... Please let me know how it comes out for you.
Roberta says
Can this classic pot roast receipie also be cooked on the stove and how long would it take i just now put the pot in the oven but I have never cooked pot roast other than on the stove?
Donna giblin says
I will never make Pot Roast any other way! This was sooo delicious. Only thing I will do differently next time is double the gravy recipe! Thank you for sharing this pot of goodness 💕
Silvia Dunnirvine says
Awww... you are very welcome! Glad you liked it Donna and thanks for sharing your feedback
Logan says
Would you change anything if using a deer or moose roast?
Silvia Dunnirvine says
Hi Logan, I haven't tested this recipe using deer or moose but basically I wouldn't change anything besides maybe the cooking times. I just don't know what kind of texture the deer or moose are... to be safe start checking the roast within 1h and 45 minutes to 2 hours in and see if the meat is nice tender. It may or may not need more time, but I am not certain. However if you are willing to check the roast a few times you should be able to achieve a tender roast with either the deer or moose roast. Good luck, and if you end up trying please let me know how it worked out for you.
Darla says
Okay I never follow recipes to the letter but I did with yours and it's delicious my son and parents enjoyed this so very much. Thanks
Silvia Dunnirvine says
Oh, you are so welcome Darla - so happy to hear!!
Judy M says
I followed your recipe using a blade roast and cooked in my crockpot. It was amazing and my dinner guests raved about the juicy meat and savoury potatoes and carrots. The drippings made an absolutely delicious gravy. Thanks for making me look like a five star chef!
Silvia Dunnirvine says
My pleasure, haha no one needs to know! Thanks for sharing your feedback Judy, I am very happy to hear that you and your guests enjoyed it!
MO says
This was the BEST BEST pot roast I ever made. The vegetables were caramelized with the great great gravy it made without me doing anything. I used butter gold potatoes and added 3-4 stalks sliced celery. Since I didn’t have tomato paste on hand I used a can of low sodium tomato juice. I didn’t have beef broth on hand so I used 2 cups of water with 2 teaspoons of better than bouillon roasted beef base. This is now my only pot roast recipe to make. Thank you for sharing!
Silvia Dunnirvine says
Awww thanks so muuuch, this message made my day!!
Parrish says
When using a crock pot for this recipe do I follow all the instructions the same through 3 and at 4 instead of putting in the Dutch oven, I put it in the crock pit and cook on low?
Silvia Dunnirvine says
Yes, you got it!! Please let me know how it comes out
Denise says
Oh My Heavens this is the best pot roast ever! My family absolutely loved it. I made a 4lb chuck tender roast, seared it on all sides & cooked it in a 350° oven for 3 hours & it came so tender & perfect. This recipe will continuously be a forever recipe. Happy that everyone loved it, however disappointed that there wasn't any leftovers for tomorrow's roast beef sandwiches. Definitely will need an 8 pound. Thank you for such a great meal.
Silvia Dunnirvine says
That's really great Denise, I am very happy to hear!! And yessss, I get disappointed every time there is NEVER leftovers 🙂 gotta double batch next time. Thanks for your feedback, it means a lot to me!
Suzanne says
I want to make the gravy instead of the red wine sauce. When do I do that? Does it replace some of the steps in step 3? Would I still need red wine if I'm making the gravy?
Silvia Dunnirvine says
Hi Suzanne you don't need red wine to make gravy. Stir in flower to help thicken the broth. Alternatively you can use an immersion blender to blend some of the veggies into the liquid to thicken.
Anna says
This recipe is excellent. I've only made pot roast in the crockpot and my family eats it but they don't love it. The flavors and the gravy created from this recipe are incredible. Be careful with the salt, next time I'll use low sodium beef broth. Definitely saving this recipe!!
Silvia Dunnirvine says
Happy to hear Anna, so grateful that you make my pot roast and enjoyed with your family!
Kim says
So, so good! Made in the slow cooker for tonight’s dinner. Best pot roast I’ve ever made. Delicious!
Silvia Dunnirvine says
Awesome Kim, I am very glad you enjoyed it!
Alison says
Perfect! Used a 3.75 lb chuck eye roast, yukon gold potatoes (about half a 5 lb bag) peeled and cut (if necessary) into equal sized pieces bigger than golf balls but smaller than baseballs, and prepackaged cut up carrots (the thickest ones I could find). No wine, so used extra beef broth instead with a shot of worcestershire sauce. Roast did not fill up Dutch oven so I did put the carrots in the liquid around the edges and then the potatoes on top of that around the roast edges so potatoes mostly not in the liquid. Cooked 3.5 hours and meat was fall apart moist and potatoes and carrots were just right soft and not mush. Added some flour to fat in pan gravy to soak it up and some extra beef broth/water quickly cooking on stove top after removing meat/veggies from the pot, which made more of the already delicious gravy. Thank you for this easy, fool proof recipe!
Silvia Dunnirvine says
Hi Alison - You are very welcome dear, I am so happy that you enjoyed my pot roast recipe. Thanks for sharing your feedback, means a lot to me!! Hope to see you back for more 🙂
Gem says
Can you explain what the tomato paste does for the cooking? I’m sure it adds flavour. Do you have a substitute? Thanks. Can’t wait to try this!
Silvia Dunnirvine says
You got it, it adds depth to flavor but also coloring and helps thicken the consistency of foods too!
JR Walcott says
I’ll be attempting this amazing sounding dish this Monday (without my wife’s guidance). What is the best red wine for this type of meal? Also, what bread would you recommend that I serve with it?
Thanks for sharing,
JR
P.S.
I gave it 5 stars while I was reading the recipe. I’ll let you know how it turns out.
Silvia Dunnirvine says
Hi JR thanks for choosing my recipe to try. Now to answer your questions I am personally not very picky about my wine for cooking, I use an inexpensive dry red wine (Not sweet or sparkling) and tried several brands they all come out the same. As for the bread a crusty bread like baguette or artisan breads and sourdough are my favorite. A regular dinner roll gets too soggy for me while a crusty bread soaks up the broth perfectly. Please let me know how it comes out!!
Kayla Welch says
It came out Delicious but it needed to be cooked way longer than advertised. I left mine in for hours longer and it was finally tender and fell apart. When I took it out at 2.5 hours it was tough.
Silvia Dunnirvine says
Hi Kayla - I am sorry to hear that. I am curious as to why that happened. Is your oven reaching proper temperature? I only ask this for a couple reasons; 1. the amount of times that I have and other have made this recipe, it should really be cooked in about 2 -3 hours give or take. 2. a friend recently shared that she found out her oven was off by 40 degrees and I guess that can happen to even 3-4 years old oven. Anyway, it might be worth checking. The other question is what type of pot did you use? Hope I can help you figure out and thanks for taking the time to share your experience. -Silvia
Suzanne says
The recipe came out great, very flavorful and very easy (my first attempt at a pot roast). I recently asked a question about doing the gravy instead of the wine sauce but I mistakenly did it as a reply (sorry about that, shouldn't use the phone for important things). You replied but I'm still confused about when the gravy steps are done. Is the gravy done during Step 3 or is it at the very end? Thank you and thank you for your other recipes. I came for the pot roast but will be staying for all of the other great recipes on your site.
Mackenzie Lee says
5 stars for oven 2 stars for instant pot.
I made this twice now and it has been great, but today I tried it in the instant pot and it was a soupy mess. I may have added too much water, or maybe 2 cups is just too much for the pressure cooker. flavor is great, but didnt turn out well. I have so much soupy broth now for the freezer. Maybe I will use it for a risotto.
Silvia Dunnirvine says
Thanks for sharing your thoughts on the IP, mine always have extra broth too but I don't mind because I use it in soups. Technically one cup of broth is sufficient, in case you try in the instant pot again in the future.
Bri says
The roast and flavor were great! The carrots and potatoes were slightly overcooked. I'd add them in later next time, or cook them separetly and ad them 10min before so they cook in the broth.
Mary says
Love this recipe! I’ve made it multiple times. Making it today, since it’s a damp chilly day! I like to serve it on top of cheesy polenta! Thanks!
Silvia Dunnirvine says
You're welcome Mary, I am glad you love this recipe!
Shari Z says
We have been craving Pot Roast for so long! Ever since I went through Cancer surgery and the Chemo and Radiation treatments, I have been unable to eat most beefs/roasts. There's only the two of us, so will need a smaller 2-2-1/2# Chuck Roast, which is perfectly fine. And it will be a treat to start using my crock pot again! Here's my question - how do you keep the carrots and potatoes from ending up in the liquid? And there's such a small amount of tomato paste, is there a smaller amount available somewhere? Really looking forward to making your recipe - thanks so much for sharing it!
Silvia Dunnirvine says
Hi Shari - sorry to hear about your cancer and I hope that is going well for you. I agree that hearty foods like a pot roast is comforting and also very nourishing. To answer your question, this recipe is really flexible so if you want to use more tomato paste you can. Know that if you decide to use the exact amounts of ingredients it will still be very tasty. The carrots and potatoes do not need to be submerged in liquid but it can be half submerged. They don't over cook. I hope you'll try and love this pot roast recipe as so many have tried and loved it. Feel better soon! xoxo
Joe W says
This was the absolute best recipe for pot roast ever!!!!!
Cindy says
If I'm using cut chunks of chuck roast (stew-like chunks), do I need to change the cooking time? Thanks!
Silvia Dunnirvine says
Hi Cindy, yes cut chunks will cook faster by about 45 minutes. Let me know how it comes out for you!
Caroline says
Sorry to my mom & grandmothers but this is easily the best pot roast recipe I’ve ever had. It is SO easy to make I have to once a week for myself and anytime I make it for someone else, they assume I can cook well (I can’t). I follow the recipe exactly and it’s a banger every time.
Thank you for this lifetime staple Silvia!
Silvia Dunnirvine says
Hahaha, so glad you are loving my pot roast recipe!