Ahhh yes 🥩🍲 pot roast — slow-cooked, tender, fall-apart comfort food.
Here’s a classic, foolproof pot roast that comes out juicy and flavorful every time.
Classic Pot Roast
Ingredients
- 3–4 lb chuck roast (best cut for tenderness)
- Salt & black pepper
- 2 tbsp oil
- 1 large onion, sliced
- 3–4 carrots, chunky pieces
- 3–4 potatoes, large chunks
- 3 cloves garlic, smashed
- 2 tbsp tomato paste (optional but adds depth)
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
Instructions
- Season generously
Pat roast dry. Salt and pepper all sides. - Sear (don’t skip this!)
Heat oil in a Dutch oven. Sear roast 4–5 minutes per side until deeply browned. Remove. - Build flavor
In the same pot, sauté onion and garlic. Stir in tomato paste and cook 1 minute. - Deglaze
Add wine (if using) and scrape up brown bits. Add broth and herbs. - Slow cook
Return roast to pot. Liquid should come about halfway up the meat.
Cover and cook:- Oven: 300°F (150°C) for 3–4 hours
- OR stovetop: very low simmer 3–4 hours
- OR slow cooker: 8 hours low
- Add veggies
Add carrots and potatoes during the last 1½–2 hours so they don’t overcook. - Rest before slicing
Let sit 15 minutes. Slice or shred.
Pro Tips
- Chuck roast > lean cuts (fat = tenderness)
- Low and slow is everything
- If tough, it’s not done yet — keep cooking
- For thicker gravy: remove roast, simmer liquid, whisk in 1 tbsp cornstarch + water
Want:
- Mississippi-style pot roast (buttery, pepperoncini kick)?
- Instant Pot version (under 90 minutes)?
- Or ultra-rich Sunday dinner version with gravy from scratch? 😌
