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.
See the full slow cooker pot roast recipe here.
Table of Contents
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)
Featured Product
For this recipe I am using a Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., color Rosemary (color has been discontinued, other colors available). For an alternative dutch oven that is high quality and inexpensive I recommend the Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid.
Classic Pot Roast
Equipment
- Dutch Oven or Heavy Pot
Ingredients
- 3 lb chuck roast, shoulder cut
- table salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour, GF flour, cassava flour* (see note of GF and Whole30)
- 1/2 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 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is what pot roast dreams are made of… tender, juicy meat, rich flavorful sauce and perfectly cooked vegetables. SO delicious! I’ve tried my fair share of pot roast recipes over the years but never really settled on a “go to”. Your method is a game changer and will now go into my repertoire. The whole family loved it and asked for seconds. I also love how simple the ingredients are but how complex the flavors end up being in the end. THANK YOU!
Awe so happy to hear Shannon, your message made my day!! Thanks for taking the time to share your feedback 🙂
I agree 1,000 per cent, “ This recipe is what pot roast dreams are made of… tender, juicy meat, rich flavorful sauce and perfectly cooked vegetables. SO delicious!”
thank youuuuuu!!
Superb recipe! Kind of made me angry about the bland flavored pot roasts I grew up with. Middle of Midwest. This is delicious and easy. The red wine makes the difference and the hard sear. Yum. Thank you. Old man 76 years. Pot roasts in my life have always been “okay”, and I eat them and like them but they always leave me with a feeling of disappointment. Not this one! I was swearing the rest of the evening, “@#$& that was GOOD!” Truth! Had to have a couple more bites before I went to bed. Thank you for sharing.
Aweee thanks so much John, your review seriously made my day!! So glad you now have an awesome go-to pot roast recipe that will never disappoint 🙂
Is the nutritional information per serving. I would like to make this for an ill neighbor but they are on a low sodium diet. If not can you tell how to make it low sodium.
Reduce the sodium for sure! just add in a pinch to sear the chuck roast with, they can always add more salt afterwards if they like. Hope this helps and that’s so thoughtful of you!
This is the perfect Sunday roast! The only change I make is to add celery to the top. And if my roast is a little bigger, more wine and more stock. Perfect every time.
That’s great Chrystina, happy to hear!!
Amazingly delicious and tender!