Make the Best Pot Roast recipe with one pot and a little patience. With a quick sear and slow oven-braise, the beef becomes fork tender and the vegetables cook in the flavorful juices.

Serve this delicious dinner along with no knead bread, crusty sourdough soda bread or a loaf of whole wheat bread to soak up all that delicious gravy.

plated Best Pot Roast with carrots and potatoes

Recipe Highlights: Best Pot Roast

  • Flavor: Beef develops deep flavor from being seared and slowly braised, while the vegetables soak up the herb infused juices for a rich and savory dish.
  • Skill Level: Searing the meat can be a bit tricky, but if you follow the recipe instructions carefully, it is beginner-friendly all the way.
  • Tools: An enameled cast iron Dutch Oven is the best thing to cook pot roast in, but you can use an ordinary oven-safe pot for this recipe as well.
  • Make Ahead: Pot roast can be cooked a day ahead and refrigerated with its juices. It reheats especially well, and any chilled fat is easy to remove for a leaner meal.

Total Time: 4 Hrs 20 Mins Servings: 8 Cooking Method: Oven

Ingredients Notes

whole tomatoes , red wine , oil , parsley , thyme , carrot , celery , potatoes , chuck roast , onion , salt and pepper with labels to make Best Pot Roast
  • Beef: A 3½ to 4-pound chuck roast is the first choice because its marbling, when cooked, creates a tender, pull-apart texture.
  • Vegetables:
    • Carrots become tender when cooked and are naturally sweet which balances the savory beef.
    • Potatoes are hearty with an earthy flavor that absorbs the flavorful juices.
    • Celery adds a fresh, subtle flavor to balance the rich beef.
    • Onion adds a sweet and savory touch but becomes mellow as it cooks.
  • Liquid: Red wine and the juice from tomatoes creates the flavorful braising liquid. For an alcohol-free version, use beef broth with a small splash of balsamic vinegar.
  • Seasoning:
    • Parsley adds a fresh, clean flavor while fresh thyme brings an earthy, herbal flavor.
    • Salt enhances the flavors of the beef and vegetables.
    • Garlic adds a warm, savory, flavor that becomes a bit sweet when cooked.
  • Cornstarch Slurry: While optional, it’s perfect used to create a thick, gravy-style sauce.

Variations

  • Nearly any cut of beef can be used. I also like bottom round roast, eye of round, sirloin tip, rump roast, or even brisket.
  • You could omit the potatoes and just serve the dish over mashed potatoes.
  • Pearl onions, parsnips, or mushrooms are great additions.
  • Rosemary can add a stronger, herbal flavor which is a tasty addition.

How to Make Pot Roast

Best Pot Roast with carrots , celery and onion in the pot
adding whole tomatoes to Best Pot Roast with potatoes and carrots
  1. Rub the roast with black pepper and sear until browned all over.
  2. Add all the other ingredients and pour the tomatoes over the top. (Full recipe below.)
  3. Pull meat apart with two forks or slice against the grain.
  4. Serve with vegetables and juices or thickened gravy.

Pot Roast Pro Tips

  • Let the meat sit undisturbed against the hot Dutch oven until a deep and flavorful browned crust forms before turning it.
  • Cut the vegetables into large chunks of potatoes and carrots so they hold their shape better during the long cooking time.
  • Avoid overcooking pot roast. I recommend using a meat thermometer and remove the beef when its internal temperature reaches 145˚F. It will continue to cook once it’s removed from the heat source (this is called ‘carryover cooking’).
  • Remove the roast and vegetables before making the gravy so they are not overcooked.
  • In a pinch for time? Use a frozen bag of mixed vegetables in place of fresh! No need to defrost!
plated Best Pot Roast

Make Ahead and Leftovers

  • Cool pot roast before storing in a covered container, or freezer-save containers or bags, with some of the juices or gravy.
  • Refrigerate and enjoy within 4 days for the best quality. To freeze, separate beef and gravy from the vegetables, use up within 3 months.
  • Reheat the beef with gravy or cooking juices, and don’t overheat so it does not dry out. Heat larger portions covered in the oven, or warm smaller servings on the stovetop or in the microwave.
  • Turn extra pot roast into hearty hot beef sandwiches, spoon it over mashed potatoes, or chop it up for a simple skillet hash.

Cozy Beef Dinners for Comfort Food Cravings

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plated Best Pot Roast
5 from 13 votes↑ Click stars to rate now!
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Best Pot Roast

This delicious Dutch oven pot roast combines tender beef, chunky vegetables, herbs, and savory gravy into one cozy, satisfying dinner.
Pin Review Print
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Author Candace

Equipment

Dutch oven

Ingredients  

  • 3½ to 4 pound chuck roast or inside blade roast or rump roast
  • 2 teaspoons freshly ground black pepper divided
  • 3 Tablespoons olive oil
  • 2½ cups dry red wine
  • ½ to 1 bunch parsley chopped
  • 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 1 teaspoon salt optional
  • 3 cloves garlic halved
  • 1 onion sliced or diced
  • 6 to 8 carrots peeled and cut into thirds (large chunks), or baby carrots
  • 10 to 12 potatoes * halved if small or cut in thirds if large
  • 1 cup celery chopped
  • 1 to 2 (28 ounce) cans canned whole tomatoes **including juice

Optional Slurry to Thicken Gravy

  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Instructions 

  • Preheat oven to 325°F.
  • Rub roast with 1 teaspoon fresh ground pepper. In a Dutch oven (or large pot), heat olive oil over medium-high heat. Sear the roast, flipping on all sides until well browned (about 10 minutes).
  • To the pot add wine, parsley, thyme, salt if using, remaining 1 teaspoon of pepper, garlic cloves, onion, carrots, potatoes, and celery. Pour tomatoes over top.
  • Cover and bake for 3½ hours. Check for doneness by using a fork to see if the meat shreds easily and is tender. If the meat is not tender, bake for 30 more minutes.
  • Remove from oven, remove thyme sprigs, and place meat on a cutting board. Put vegetables in a dish and cover (if thickening gravy).
  • Pull meat with two forks, or slice against the grain. Serve with vegetables and juices or gravy.
  • To thicken gravy, place the Dutch oven on medium-high heat and bring the liquid to a boil. Meanwhile, mix the cornstarch and water slurry together and set aside. Once the liquid has reached a boil, stir the slurry and add about half to the liquid, whisking to thicken. Add more slurry until gravy reaches desired consistency.

Notes

*not large baby potatoes, they will get mushy
**Use 1 can for a more traditional pot roast. Use 2 cans for more of a tomato sauce. The additional liquid is also helpful for braising. You may not need the full 2 cans, but up to 2 cans can be used if your pot size allows for it.
 
5 from 13 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 478 | Carbohydrates: 63g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 539mg | Potassium: 1738mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8453IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 5mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Comments

  2. In the instant pot recipe there is no mention of the wine. Do you add it after then onions and garlic- before the veggies?

    Reply

  4. Do you put the tomatos potatos and celery from the start of cooking? Mine came out so mushy and not as fresh and clean appearance as inyour photos. It came out dark mess up mush!

    Reply

    1. I do Sabrina! Sometimes they come out darker than other times, but personally, I haven’t found they are mushy. You could cut the vegetables a bit larger. The tomatoes are soft in general and I love them when they’re roasted. Enjoy!

      Reply

    1. The tomatoes are listed as the last item in the ingredients listing, right above the slurry ingredients. Hope that helps Carol!

      Reply