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.

With hundreds of five star reviews ⭐️⭐️⭐️⭐️⭐️ this pot roast recipe will surely be a hit at your dinner table too!

Mississippi pot roast with potatoes and carrots

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.

The best part about preparing a crowd-pleasing classic Sunday pot roast is that it’s very easy and hands off. 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 chuck roast, and brown on all sides. Make sure the beef is generously seasoned with salt and pepper on all sides. Transfer to a plate. 

Note: the chuck roast should come tied with a kitchen string, if not use a butchers twine to tie around the roast so the beef stays whole. By tying the roast, it will cook more evenly, retain the shape and therefore be more attractive to serve.

Step 2: Add the onion and garlic to the same pot and sauté until soft and translucent. The onions can stay a bit tender for now, as they will cook slowly for a couple hours.

Stir in the tomato paste and flour. This is a quick moving step, once you stir in the flour the mixture will look dry, and you’ll need to move to the next step quickly.

Step 3: Deglaze the pot with red wine. Stir well until the wine has been absorbed into the paste.

Step 4: Add the beef broth and stir well so there are no chunks of onions sitting on the bottom. This will prevent burning. Add fresh or dried thyme, and bay leaves. 

Step 5: 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 6: Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, garnish with thyme, parsley or cilantro, and enjoy!

For the Slow cooker instructions please refer to this post.

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.
Chuck roast in heavy dutch oven pot with potatoes and carrots.

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 this crusty bread to soak up all the delicious broth or garlic bread. I also love serving a pot roast with fluffy rice.

Frequently asked questions

At what temperature do you bake pot roast?

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!

What is the best pot roast seasoning?

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.

How long does pot roast take to cook?

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.

How do you know when beef chuck roast is done?

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?

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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.

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classic pot roast
4.85 from 70 votes

Pot Roast Recipe

by Silvia Dunnirvine
This Classic Pot Roast 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. Cook it in the oven, Instant Pot, or slow cooker!
Prep: 5 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 25 minutes
Servings: 6 servings

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 cup red wine
  • 32 oz 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 sauté until onions are translucent (about 2-3 minutes). The onions can be tender at this point, as they will soften to perfection while the recipe is cooking in the oven.
  • Then stir in the tomato paste, then flour. Stir well. This is a quick moving process, 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 thyme, 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

Calories: 640kcal | Carbohydrates: 39g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 566mg | Potassium: 1763mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12706IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Beef Chuck Roast, Chuck Roast in Oven, Mississippi Pot Roast with Potatoes and Carrots, Pot Roast, Pot Roast Recipe, Pot Roast Seasoning
Course: Dinner
Cuisine: American
Like this? Leave a comment below!
chuck roast in oven

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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243 Comments

  1. 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.

    1. 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

  2. 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.

  3. 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.

    1. 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.

  4. 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.

  5. Love this recipe! Iโ€™ve made it multiple times. Making it today, since itโ€™s a damp chilly day! I like to serve it on top of cheesy polenta! Thanks!

  6. 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!

    1. 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

  7. If I’m using cut chunks of chuck roast (stew-like chunks), do I need to change the cooking time? Thanks!

    1. Hi Cindy, yes cut chunks will cook faster by about 45 minutes. Let me know how it comes out for you!

  8. Sorry to my mom & grandmothers but this is easily the best pot roast recipe Iโ€™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 canโ€™t). I follow the recipe exactly and itโ€™s a banger every time.

    Thank you for this lifetime staple Silvia!

  9. Not sure how I overlooked rating this but Iโ€™ve made 3 times and havenโ€™t had 1 complaint. My daughter loves helping me make this dish. I am using this for any toast from now on. Iโ€™ve even passed this on to a couple of people.

    1. haha, thanks so much Jay! Glad you came back for more and thanks for the referrals they are so appreciated!!